
Sustainable Recovery and Reutilization of Cereal Processing By-Products
Description
Key Features
- 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
Readership
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
Table of Contents
1. Introduction
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
Product details
- No. of pages: 352
- Language: English
- Copyright: © Woodhead Publishing 2018
- Published: January 26, 2018
- Imprint: Woodhead Publishing
- eBook ISBN: 9780081022146
- Paperback ISBN: 9780081021620
About the Editor
Charis Galanakis
Affiliations and Expertise
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