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

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Oreopoulou, Vasso (Επιμελητής έκδοσης), Russ, Winfried (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US, 2007.
• Θέματα: Chemistry.; Food > Biotechnology.; Food Science.; Chemistry/Food Science, general.

 The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Utilization of By-products and Treatment of Waste in the Food Industry, the third volume of the ISEKI-Food book series, 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. Topics range from an overview about ways of utilization, the necessity of food waste utilization, treatment according to established standards and directives, methods and applications of treatments for wastewater, the use of anaerobic fermentation technology, and ideas for the range of possible useable wastes. About the Editors Vasso Oreopoulou is an Associate Professor of Food Chemistry and Technology in the National Technical University of Athens' School of Chemical Engineering. Winfried Russ is a Lecturer in the Technical University of Munich's Weihenstephan Center of Life and Food Science. About the Series Editor Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Human Nutrition at the University of Iceland, Iceland. . 

 Waste Related to the Food Industry: A Challenge in Material Loops -- to Food Waste Treament: The 14001 Standards -- Basic Unit Operations in Wastewater Treatment -- Anaerobic Digestion of Organic Residues and Wastes -- Fundamentals and Applications of Anaerobic Digestion For Sustainable Treatment of Food Industry Wastewater -- Fermentation of Distiller's Wash in a Biogas Plant -- Brewery and Winery Wastewater Treatment: Some Focal Points of Design and Operation -- Olive Mill Wastewater Treatment -- Anaerobic Degradation of Animal By-Products -- Utilization of Whey -- Utilization of Plant By-Products for the Recovery of Proteins, Dietary Fibers, Antioxidants, and Colorants -- Utilization of By-Products in the Fish Industry -- Examples of Special Case Studies in Different Branches -- Incineration of Solid Food Waste: A Project About Spent Grain -- Composting of Food and Agricultural Wastes.