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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. vii 6. Preface - p. xi 7. Section 1: Cereals and Soybeans - p. x 8. Chapter 1: Wheat - p. x 9. Chapter 2: Rice - p. 20 10. Chapter 3: Corn - p. 58 11. Chapter 4: Soybean - p. 72 12. Section 2: Fruits - p. 104 13. Chapter 5: Tomato - p. 104 14. Chapter 6: Grapes - p. 131 15. Chapter 7: Blueberry and Cranberry - p. 163 16. Chapter 8: Pomegranate - p. 179 17. Chapter 9: Citrus - p. 216 18. Section 3: Vegetables and Root Crops - p. 242 19. Chapter 10: Leafy Vegetables - p. 242 20. Chapter 11: Onion and Garlic - p. 272 21. Chapter 12: Carrots - p. 296 22. Chapter 13: Sugar Beet - p. 330 23. Section 4: Olives, Tree Nuts, and Coffee - p. 351 24. Chapter 14: Olive - p. 351 25. Chapter 15: Almonds - p. 371 26. Chapter 16: Walnuts - p. 390 27. Chapter 17: Coffee - p. 411 28. Index - p. 439
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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. vii 6. Preface - p. xi 7. Section 1: Cereals and Soybeans - p. x 8. Chapter 1: Wheat - p. x 9. Chapter 2: Rice - p. 20 10. Chapter 3: Corn - p. 58 11. Chapter 4: Soybean - p. 72 12. Section 2: Fruits - p. 104 13. Chapter 5: Tomato - p. 104 14. Chapter 6: Grapes - p. 131 15. Chapter 7: Blueberry and Cranberry - p. 163 16. Chapter 8: Pomegranate - p. 179 17. Chapter 9: Citrus - p. 216 18. Section 3: Vegetables and Root Crops - p. 242 19. Chapter 10: Leafy Vegetables - p. 242 20. Chapter 11: Onion and Garlic - p. 272 21. Chapter 12: Carrots - p. 296 22. Chapter 13: Sugar Beet - p. 330 23. Section 4: Olives, Tree Nuts, and Coffee - p. 351 24. Chapter 14: Olive - p. 351 25. Chapter 15: Almonds - p. 371 26. Chapter 16: Walnuts - p. 390 27. Chapter 17: Coffee - p. 411 28. Index - p. 439
