Valorization of Food Processing By-products

800 Pages·2013·19.426 MB·English

by  Muthusamy Chandrasekaran

Valorization
of
Food Processing
By-Products
Fermented Foods and Beverages serIes
Series Editors
M.J.R. Nout and Prabir Kumar Sarkar
Valorization of Food Processing By-Products (2013)
Editor: M. Chandrasekaran
Fermented Foods and Beverages Series
Valorization
of
Food Processing
By-Products

Edited by M. Chandrasekaran
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Contents
SerieS Preface xi
Preface xiii
acknowledgmentS xvii
editor xix
contributorS xxiii
Part i introduction
chaPter 1 food ProceSSing induStrieS: an overview 3
M. CHANDRASEKARAN, SOOREJ M. BASHEER,
SREEJA CHELLAPPAN, P. KARTHIKEYAN, AND
K. K. ELYAS
chaPter 2 current State-of-the-art of food
ProceSSing by-ProductS 35
KASI MURUGAN, VICTOR SIMON
CHANDRASEKARAN, P. KARTHIKEYAN,
AND SALEH AL-SOHAIBANI
chaPter 3 regulatory iSSueS and concernS
of valorization of food ProceSSing
by-ProductS 63
M. CHANDRASEKARAN
vii
viii Contents
chaPter 4 need for valorization of food
ProceSSing by-ProductS and waSteS 91
M. CHANDRASEKARAN
Part ii PrinciPleS of waSte recycling
chaPter 5 PrinciPleS of food technology and tyPeS
of food waSte ProceSSing technologieS 109
M. K. GOWTHAMAN, POORNIMA GOWTHAMAN,
AND M. CHANDRASEKARAN
chaPter 6 ProceSS engineering and economicS 147
M. K. GOWTHAMAN AND POORNIMA GOWTHAMAN
chaPter 7 biochemical and nutritional aSPectS
of food ProceSSing by-ProductS 167
JISSA G. KRISHNA AND M. CHANDRASEKARAN
chaPter 8 microbiology of food ProceSSing
by-ProductS 187
ARUNACHALAM CHINNATHAMBI, ABDURAHMAN
HAJINUR HIRAD, AND ALI H. BAHKALI
chaPter 9 fermentation of food ProceSSing
by-ProductS 203
K. JAYACHANDRAN, INDU C. NAIR, T. S. SWAPNA,
AND A. SABU
chaPter 10 enzyme technologieS for bioconverSion
of food ProceSSing by-ProductS 233
SARITA G. BHAT AND RAJEEV K. SUKUMARAN
chaPter 11 analytical methodS for monitoring
the biological ProceSSeS emPloyed
in valorization of food ProceSSing
by-ProductS 267
M. CHANDRASEKARAN, JISSA G. KRISHNA,
AND K. SHINE
Part iii v alorization of by-ProductS from
Plant-baSed food ProceSSing
induStrieS
chaPter 12 cerealS 303
JISSA G. KRISHNA AND M. CHANDRASEKARAN
Contents ix
chaPter 13 oil SeedS 331
M. CHANDRASEKARAN AND K. SHINE
chaPter 14 rootS and tuberS 377
G. PADMAJA AND A. N. JYOTHI
chaPter 15 Sugarcane 415
A. M. MURUGAN AND A. J. A. RANJIT SINGH
chaPter 16 coffee, tea, and cocoa 455
KASI MURUGAN AND SALEH AL-SOHAIBANI
chaPter 17 SPiceS 489
B. CHEMPAKAM, N. K. LEELA, SHAMINA AZEEZ,
E. JAYASHREE, AND T. JOHN ZACHARIAH
chaPter 18 fruitS and vegetableS 517
T. H. KAO AND B. H. CHEN
chaPter 19 bakerieS and confectionerieS 559
CONCHA COLLAR AND CRISTINA M. ROSELL
chaPter 20 beverageS 589
R. SHYAM KUMAR AND M. CHANDRASEKARAN
Part iv v alorization of by-ProductS
from animal ProductS–baSed
food ProceSSing induStrieS
chaPter 21 dairy by-ProductS: waSteS or
reSourceS?—the Shifting PercePtion
after valorization 617
SURAJIT MANDAL, MONICA PUNIYA,
K. P. S. SANGU, SUMIT SINGH DAGAR,
RAMESHWAR SINGH, AND ANIL KUMAR PUNIYA
chaPter 22 meatS, Poultry, and eggS 649
K. RATHINARAJ AND N. M. SACHINDRA
chaPter 23 Seafood 685
P. V. SURESH AND G. NAGENDRA PRABHU
x Contents
Part v e nvironmental concernS, future
ProSPectS, and need for reSearch
chaPter 24 environmental concernS and
SuStainable develoPment 739
KASI MURUGAN AND K. RAMASAMY
chaPter 25 future ProSPectS and the need for
reSearch 757
M. CHANDRASEKARAN