Sustainable Recovery and Reutilization of Cereal Processing By-Products
Coordonnateur : Galanakis Charis M.
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.
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
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.
- 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
Date de parution : 01-2018
Ouvrage de 352 p.
15x22.8 cm
Thèmes de Sustainable Recovery and Reutilization of Cereal... :
Mots-clés :
Added-value products; Agroindustrial by-products; Alternative protein uses; Antioxidant; Arabinoxylans; Autohydrolysis; Biobased products; Bioeconomy; Bioethanol; Biorefinery concept; Biorefinery; Bran; Brewer's spent grain; By-products; Cereal biorefinery; Cereal by-products; Cereals; Chemical extraction; DDGS; Dietary fiber; Dietary fibers; Distiller's dried grains; Enzymatic hydrolysis; Extraction; Fiber; Films; Functional macro- and micromolecules; Hemicellulose; Market potential of biorefinery; Membrane technologies; Milling; Novel cereal by-products technologies; Nutraceuticals; Oat; Phytosterols; Prebiotic; Pressure-driven membrane operations; Process; Protein recovery; Proteins; Structure; Sustainable protein recovery; Technoeconomic analysis; Wheat bran; Xylitol
