Sustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products

1st Edition - January 26, 2018
This is the Latest Edition
  • Editor: Charis Galanakis
  • eBook ISBN: 9780081022146
  • Paperback ISBN: 9780081021620

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Description

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.

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

    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

    Affiliations and Expertise

    Galanakis Laboratories, Chania, Greece