
Integrated Processing Technologies for Food and Agricultural By-Products
Description
Key Features
- Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration
- Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail
- Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies
Readership
Agriculture and food technologists; process engineers; food processing waste managers; Academics in the food processing and environmental fields; Policy makers who are involved in waste management legislation
Table of Contents
1. Wheat
2. Rice
3. Corn
4. Soybean
5. Tomato
6. Grape
7. Blueberry and Cranberry
8. Pomegranate
9. Citrus
10. Leafy Vegetables
11. Onion and Garlic
12. Carrot
13. Sugar Beet
14. Olive
15. Almond
16. Walnut
17. Coffee
Product details
- No. of pages: 452
- Language: English
- Copyright: © Academic Press 2019
- Published: July 13, 2019
- Imprint: Academic Press
- eBook ISBN: 9780128141397
- Paperback ISBN: 9780128141380
About the Editors
Zhongli Pan
Affiliations and Expertise
Ruihong Zhang
Affiliations and Expertise
Steven Zicari
Affiliations and Expertise
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