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Valorization Of Wine Making By Products

Valorization of Wine Making By Products PDF

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Author: PhD, Matteo Bordiga
Publisher: CRC Press
ISBN: 1482255340
Size: 14.24 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 383
View: 3934


An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to conver

Grapes And Wines

Grapes and Wines PDF

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Author: António M. Jordão
Publisher: BoD – Books on Demand
ISBN: 9535138332
Size: 45.99 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 384
View: 3311


The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

Utilization Of By Products And Treatment Of Waste In The Food Industry

Utilization of By Products and Treatment of Waste in the Food Industry PDF

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Author: Vasso Oreopoulou
Publisher: Springer Science & Business Media
ISBN: 0387357661
Size: 52.11 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 316
View: 1934


This is the third volume of the ISEKI-Food book series. It deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. It discusses the utilization of byproducts of plants and fish, and presents case studies on waste treatment in the food industry.

Grapes And Wines Advances In Production Processing Analysis And Valorization

Grapes and Wines   Advances in Production  Processing  Analysis and Valorization PDF

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Author: Fernanda Cosme
Publisher:
ISBN: 9789535140306
Size: 52.13 MB
Format: PDF
Category : Plant culture
Languages : en
Pages : 384
View: 3073


The book ""Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization"" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

Post Fermentation And Distillation Technology

Post Fermentation and  Distillation Technology PDF

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Author: Matteo Bordiga
Publisher: CRC Press
ISBN: 1498778704
Size: 22.32 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 282
View: 3361


While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.

Valorization Of Food Processing By Products

Valorization of Food Processing By Products PDF

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Author: M. Chandrasekaran
Publisher: CRC Press
ISBN: 1439848858
Size: 60.68 MB
Format: PDF, Kindle
Category : Science
Languages : en
Pages : 836
View: 1304


Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.

Bioenergy Research Advances And Applications

Bioenergy Research  Advances and Applications PDF

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Author: Vijai G. Gupta
Publisher: Newnes
ISBN: 0444595643
Size: 41.97 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 500
View: 5297


Bioenergy Research: Advances and Applications brings biology and engineering together to address the challenges of future energy needs. The book consolidates the most recent research on current technologies, concepts, and commercial developments in various types of widely used biofuels and integrated biorefineries, across the disciplines of biochemistry, biotechnology, phytology, and microbiology. All the chapters in the book are derived from international scientific experts in their respective research areas. They provide you with clear and concise information on both standard and more recent bioenergy production methods, including hydrolysis and microbial fermentation. Chapters are also designed to facilitate early stage researchers, and enables you to easily grasp the concepts, methodologies and application of bioenergy technologies. Each chapter in the book describes the merits and drawbacks of each technology as well as its usefulness. The book provides information on recent approaches to graduates, post-graduates, researchers and practitioners studying and working in field of the bioenergy. It is an invaluable information resource on biomass-based biofuels for fundamental and applied research, catering to researchers in the areas of bio-hydrogen, bioethanol, bio-methane and biorefineries, and the use of microbial processes in the conversion of biomass into biofuels. Reviews all existing and promising technologies for production of advanced biofuels in addition to bioenergy policies and research funding Cutting-edge research concepts for biofuels production using biological and biochemical routes, including microbial fuel cells Includes production methods and conversion processes for all types of biofuels, including bioethanol and biohydrogen, and outlines the pros and cons of each

Handbook Of Grape Processing By Products

Handbook of Grape Processing By Products PDF

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Author: Charis Michel Galanakis
Publisher: Academic Press
ISBN: 0128098716
Size: 62.55 MB
Format: PDF, Mobi
Category : Science
Languages : en
Pages : 326
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Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. Presents in-depth information on grape processing Addresses the urgent need for sustainability within wineries Reveals the opportunities of reutilizing processing by-products in profitable ways Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products

Valorization Of Agri Food Wastes And By Products

Valorization of Agri Food Wastes and By Products PDF

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Author: Rajeev Bhat
Publisher: Academic Press
ISBN: 0128242604
Size: 15.43 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 1024
View: 1950


Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Gluten Free Bread Technology

Gluten free Bread Technology PDF

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Author: Shabir Ahmad Mir
Publisher: Springer Nature
ISBN: 3030738981
Size: 16.87 MB
Format: PDF, ePub, Mobi
Category :
Languages : en
Pages :
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Food Aroma Evolution

Food Aroma Evolution PDF

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Author: Matteo Bordiga
Publisher: CRC Press
ISBN: 0429807244
Size: 13.81 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 726
View: 2331


Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Technologies In Food Processing

Technologies in Food Processing PDF

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Author: Harish Kumar Sharma
Publisher: CRC Press
ISBN: 1351377396
Size: 65.69 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 380
View: 5949


With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste

Advances In Food And Nutrition Research

Advances in Food and Nutrition Research PDF

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Author: Fidel Toldra
Publisher: Academic Press
ISBN: 0128204710
Size: 56.82 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 336
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Advances in Food and Nutrition Research, Volume 91 provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Specific topics covered in this new release include Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis, Protein and amino acids in skeletal muscle health in aging, Chemical composition and health properties of coffee and coffee by-products, Seaweed and seaweed-derived metabolites as prebiotics, Bioactive potential of fruit and vegetable wastes, and more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Science And Technology Of Fruit Wine Production

Science and Technology of Fruit Wine Production PDF

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Author: Maria R. Kosseva
Publisher: Academic Press
ISBN: 0128010347
Size: 41.62 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 756
View: 7396


Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines

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