Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan.
- Addresses topics associated with the sustainable management of cereal manufacturing
- Places emphasis on current, advisable practices
- Presents general valorization techniques of cereal processing by-products
- Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals
Researchers, specialists, chemical engineers and professionals working in the food and cereals industry. New product developers in food and agricultural industry. Students of postgraduate courses focused on food waste management, valorization, and sustainability
2. The healthy components of cereal by-products and their functional properties
3. Biorefinery strategies for upgrading distillers' dried grains with solubles
4. Wheat bran-based biorefinery
5. Biodiesel production from cereal processing by-products
6. Extraction and modification of arabinoxylans from cereal processing by-products
7. Recovery of proteins from cereal processing by-products
8. Membrane technologies for the fractionation of compounds recovered from cereal processing by-products
9. Recovery of high added value compounds from brewing and distillate processing by-products
10. Application of cereal processing by-products in functional foods
11. Utilization of dietary fibre recovered from cereal processing by-products in foods
12. Re-utilization of cereal processing by-products in bread making
- No. of pages:
- © Woodhead Publishing 2018
- 26th January 2018
- Woodhead Publishing
- Paperback ISBN:
- eBook ISBN:
Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles
Galanakis Laboratories, Chania, Greece
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com.
We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
Thanks in advance for your time.