rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Utilization of By-Products and Treatment of Waste in the Food Industry
  name:
    name part: Oreopoulou, Vasso.
    role:
      role term: editor.
  name:
    name part: Russ, Winfried.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: xxu
    date issued: 2007
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XVI, 316 p. online resource.
  abstract: 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…
  table of contents: 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.
  note: edited by Vasso Oreopoulou, Winfried Russ.
  subject:
    topic: Chemistry
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Chemistry/Food Science, general
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9780387357669
  identifier: http://dx.doi.org/10.1007/978-0-387-35766-9
  record info:
    record creation date: 100301
    record change date: 20151204152950.0
    record identifier: 978-0-387-35766-9