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Integrated processing technologies for food and agricultural by-products /
Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom ; San Diego, CA :
Academic Press,
[2019]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1109389982 | ||
| 003 | OCoLC | ||
| 005 | 20231120010405.0 | ||
| 006 | m o d | ||
| 007 | cr cnu|||unuuu | ||
| 008 | 190718s2019 enk o 000 0 eng d | ||
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| 019 | |a 1111948445 | ||
| 020 | |a 9780128141397 |q (electronic book) | ||
| 020 | |a 0128141395 |q (electronic book) | ||
| 020 | |z 9780128141380 |q (paperback) | ||
| 035 | |a (OCoLC)1109389982 |z (OCoLC)1111948445 | ||
| 050 | 4 | |a TX541 |b .I58 2019 | |
| 082 | 0 | 4 | |a 664/.07 |2 23 |
| 245 | 0 | 0 | |a Integrated processing technologies for food and agricultural by-products / |c edited by Zhongli Pan, Ruihong Zhang, Steven Zicari. |
| 264 | 1 | |a London, United Kingdom ; |a San Diego, CA : |b Academic Press, |c [2019] | |
| 300 | |a 1 online resource (x, 444 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. | ||
| 505 | 0 | 0 | |g Section 1: |t Cereals and soybeans: |g 1. |t Wheat / |r Youjie Xu, Xiuzhi S. Sun and Donghai Wang -- |g 2. |t Rice / |r Ragab Khir and Zhongli Pan -- |g 3. |t Corn / |r Zhenhua Ruan, Xiaoqing Wang, Yan Liu and Wei Liao -- |g 4. |t Soybean / |r Varsha Gaonkar and Kurt A. Rosentrater. |
| 505 | 0 | 0 | |g Section 2: |t Fruits: |g 5. |t Tomato / |r Hamed M. El Mashad, Liming Zhao, Ruihong Zhang and Zhongli Pan -- |g 6. |t Grapes / |r Chandrasekar Venkitasamy, Liming Zhao, Ruihong Zhang and Zhongli Pan -- |g 7. |t Blueberry and cranberry / |r Giovana Bonat Celli and Alisson Pacheco Kovalesk -- |g 8. |t Pomegranate / |r Chandrasekar Venkitasamy, Liming Zhao, Ruihong Zhang and Zhongli Pan -- |g 9. |t Citrus / |r Yike Chen, Tyler J. Barzee, Ruihong Zhang and Zhongli Pan. |
| 505 | 0 | 0 | |g Section 3: |t Vegetables and root crops: |g 10. |t Leafy vegetables / |r Natthiporn Aramrueang, Suvaluk Asavasanti and Aphinya Khanunthong -- |g 11. |t Onion and garlic / |r Hamed M. El Mashad, Ruihong Zhang and Zhongli Pan -- |g 12. |t Carrots / |r Tyler J. Barzee, Hamed M. El- Mashad, Ruihong Zhang and Zhongli Pan -- |g 13. |t Sugar beet / |r Steven Zicari, Ruihong Zhang and Stephen Kaffka. |
| 505 | 0 | 0 | |g Section 4: |t Olives, tree nuts, and coffee: |g 14. |t Olive / |r Rebecca Milczarek, Douglas Larson, Yao Olive Li, Ivana Sedej and Selina Wang -- |g 15. |t Almonds / |r Guangwei Huang and Karen Lapsley -- |g 16. |t Walnuts / |r Ragab Khir and Zhongli Pan -- |g 17. |t Coffee / |r Adriana S. Franca and Leandro S. Oliveira. |
| 588 | 0 | |a Online resource; title from digital title page (viewed on August 12, 2019). | |
| 650 | 0 | |a Food |x Quality |x Technological innovations. | |
| 650 | 0 | |a Agricultural innovations. | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0187359 |x Qualit�e |0 (CaQQLa)201-0187359 |x Innovations. |0 (CaQQLa)201-0379286 | |
| 650 | 6 | |a Agriculture |x Innovations. |0 (CaQQLa)201-0000546 | |
| 650 | 7 | |a Agricultural innovations |2 fast |0 (OCoLC)fst00800915 | |
| 700 | 1 | |a Pan, Zhongli, |e editor. | |
| 700 | 1 | |a Zhang, Ruihong, |e editor. | |
| 700 | 1 | |a Zicari, Steven, |e editor. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128141380 |z Texto completo |