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Proteins Sustainable Source Processing And Applications

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Proteins Sustainable Source Processing and Applications

Proteins  Sustainable Source  Processing and Applications Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-05-30
ISBN : 012817286X
Language : En, Es, Fr & De

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Book Description :

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

Glucosinolates Properties Recovery and Applications

Glucosinolates  Properties  Recovery  and Applications Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2019-10-02
ISBN : 0128164948
Language : En, Es, Fr & De

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Book Description :

Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances in the field, the book also covers practical approaches and applications, giving emphasis to their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, the influence of the food supply chain on decomposition and intake, sustainable sources of glucosinolates, processing and cooking effects, and more. Written by a team of chemists, biochemists, food scientists and technologists, this book is a helpful resource for anyone dealing with food science, technology and new product developments in food, natural products and in health industries. Thoroughly explores the most trending topics of glucosinolates, giving emphasis on their diversity in plants Covers properties, processing, recovery issues and particular applications of glucosinolates Brings the health effects of glucosinolates, metabolomics and decomposition

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products Book
Author : Rajeev Bhat
Publisher : Academic Press
Release : 2021-08-25
ISBN : 0128242604
Language : En, Es, Fr & De

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Book Description :

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

Clean Energy and Resource Recovery

Clean Energy and Resource Recovery Book
Author : Vinay Kumar Tyagi,Manish Kumar,Alicia K.J. An,Zeynep Cetecioglu
Publisher : Elsevier
Release : 2021-11-10
ISBN : 0323901794
Language : En, Es, Fr & De

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Book Description :

Clean Energy and Resource Recovery: Wastewater Treatment Plants as Bio-refineries, Volume 2, summarizes the fundamentals of various treatment modes applied to the recovery of energy and value-added products from wastewater treatment plants. The book addresses the production of biofuel, heat, and electricity, chemicals, feed, and other products from municipal wastewater, industrial wastewater, and sludge. It intends to provide the readers an account of up-to-date information on the recovery of biofuels and other value-added products using conventional and advanced technological developments. The book starts with identifying the key problems of the sectors and then provides solutions to them with step-by-step guidance on the implementation of processes and procedures. Titles compiled in this book further explore related issues like the safe disposal of leftovers, from a local to global scale. Finally, the book sheds light on how wastewater treatment facilities reduce stress on energy systems, decrease air and water pollution, build resiliency, and drive local economic activity. As a compliment to Volume 1: Biomass Waste Based Biorefineries, Clean Energy and Resource Recovery, Volume 2: Wastewater Treatment Plants as Bio-refineries is a comprehensive reference on all aspects of energy and resource recovery from wastewater. The book is going to be a handy reference tool for energy researchers, environmental scientists, and civil, chemical, and municipal engineers interested in waste-to-energy. Offers a comprehensive overview of the fundamental treatments and methods used in the recovery of energy and value-added products from wastewater. Identifies solutions to key problems related to wastewater to energy/resource recovery through conventional and advanced technologies and explore the alternatives. Provides step-by-step guidance on procedures and calculations from practical field data. Includes successful case studies from both developing and developed countries.

Plant Protein Foods

Plant Protein Foods Book
Author : Annamalai Manickavasagan,Loong-Tak Lim,Amanat Ali
Publisher : Springer Nature
Release : 2022-03-28
ISBN : 303091206X
Language : En, Es, Fr & De

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Book Description :

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-01-22
ISBN : 012817515X
Language : En, Es, Fr & De

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Book Description :

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Food Formulation

Food Formulation Book
Author : Shivani Pathania,Brijesh K. Tiwari
Publisher : John Wiley & Sons
Release : 2021-03-15
ISBN : 1119614740
Language : En, Es, Fr & De

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Book Description :

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Food Bioactives and Health

Food Bioactives and Health Book
Author : Charis M. Galanakis
Publisher : Springer Nature
Release : 2021-02-15
ISBN : 3030574695
Language : En, Es, Fr & De

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Book Description :

Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases. These benefits derive from bioactive compounds' anti-tumor, anti-inflammatory, anti-oxidative, anti-hypertensive and anti-hyperlipidemic activities, which serve in addition to their basic nutritional functions. Over the last decade, researchers have investigated the health impact of bioactive compounds in detail, and the development of food applications has attracted great interest. Consumer demand has surged for functional foods (nutraceuticals), superfoods, and tailor-made foods, generated by supplementing traditional food products with bioactive ingredients. Food Bioactives and Health offers comprehensive coverage of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology. Starting with the metabolic characteristics of polyphenols, glucosinolates, and other food bioactives, the text then dives into their impact on human health and recent applications in the world of food technology. For food scientists, food technologists, and product developers looking to understand the role of food bioactives in health and develop applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference.

Phycology Based Approaches for Wastewater Treatment and Resource Recovery

Phycology Based Approaches for Wastewater Treatment and Resource Recovery Book
Author : Pradeep Verma,Maulin P. Shah
Publisher : CRC Press
Release : 2021-11-26
ISBN : 100048145X
Language : En, Es, Fr & De

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Book Description :

Algal and phycology-based approaches for wastewater treatment have recently gained interest. Phycology-Based Approaches for Wastewater Treatment and Resource Recovery highlights advanced algal-based technologies developed or being considered for wastewater treatment along with the opportunities that existing technologies can provide at an industrial scale. It covers recent findings on algal-based approaches for the removal of heavy metals, organic pollutants, and other toxicities from sewage and industrial effluents and supplies in-depth analysis on technologies such as biosorption and bioaccumulations. Advanced mathematical modeling approaches to understand waste removal and resource recovery from wastewater are illustrated as well. The book: Provides exhaustive information on the use of algae for the simultaneous treatment and resource recovery of wastewater Discusses algae, microalgae, and cyanobacteria applications in detail Presents critical insight into limitations of the prevalent technologies Reviews methodology of advanced technologies Includes illustrations and interesting trivia boxes throughout the book This book is of interest to researchers, graduate students and professionals in phycology, microbiology, bioremediation, environmental sciences, biotechnology, wastewater treatment, resource recovery, and circular economy.

Socio Technical Innovation Bundles for Agri Food Systems Transformation

Socio Technical Innovation Bundles for Agri Food Systems Transformation Book
Author : Christopher B. Barrett
Publisher : Springer Nature
Release : 2022-05-16
ISBN : 3030888029
Language : En, Es, Fr & De

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Book Description :

Download Socio Technical Innovation Bundles for Agri Food Systems Transformation book written by Christopher B. Barrett, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Alternative Proteins

Alternative Proteins Book
Author : Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
Publisher : CRC Press
Release : 2022-01-21
ISBN : 1000510743
Language : En, Es, Fr & De

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Book Description :

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Algal Biorefineries and the Circular Bioeconomy

Algal Biorefineries and the Circular Bioeconomy Book
Author : Sanjeet Mehariya,Obulisamy Parthiba Karthikeyan,Shashi Kant Bhatia
Publisher : CRC Press
Release : 2022-04-13
ISBN : 1000557472
Language : En, Es, Fr & De

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Book Description :

"Algae are mysterious and fascinating organisms that hold great potential for discovery and biotechnology." —Dr. Thierry Tonon, Department of Biology, University of York "Science is a beautiful gift to humanity; we should not distort it." —A.P.J. Abdul Kalam In this book, we emphasize the importance of algal biotechnology as a sustainable platform to replace the conventional fossil-based economy. With this focus, Volume 2 summarizes the up-to-date literature and knowledge and discusses the advances in algal cultivation, genetic improvement, wastewater treatment, resource recovery, commercial operation, and technoeconomic analysis of algal biotechnology. FEATURES Discusses in detail recent developments in algae cultivation and biomass harvesting Provides an overview of genetic engineering and algal-bacteria consortia to improve productivity Presents applications of algae in the area of wastewater treatment and resource recovery Provides case studies and technoeconomic analysis to understand the algal biorefinery Shashi Kant Bhatia, PhD, is an Associate Professor in the Department of Biological Engineering, Konkuk University, Seoul, South Korea. Sanjeet Mehariya, PhD, is a Postdoctoral Researcher at the Department of Chemistry, Umeå University, Umeå, Sweden. Obulisamy Parthiba Karthikeyan, PhD, is a Research Scientist and Lecturer (Adjunct) in the Department of Civil and Environmental Engineering, South Dakota School of Mines and Technology, Rapid City, South Dakota, USA.

The Chemistry and Bioactive Components of Turmeric

The Chemistry and Bioactive Components of Turmeric Book
Author : Sreeraj Gopi,Sabu Thomas,Ajaikumar B. Kunnumakkara ,Bharat B. Aggarwal,Augustine Amalraj
Publisher : Royal Society of Chemistry
Release : 2020-10-21
ISBN : 178801555X
Language : En, Es, Fr & De

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Book Description :

This comprehensive book brings together the research carried out on the constituents obtained from turmeric and highlights their chemical and biological activities for researchers and professionals in natural products, nutraceuticals and food chemistry.

Sustainable Protein Sources

Sustainable Protein Sources Book
Author : Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
Publisher : Academic Press
Release : 2016-10-02
ISBN : 0128027762
Language : En, Es, Fr & De

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Book Description :

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action

Sustainable Meat Production and Processing

Sustainable Meat Production and Processing Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2018-10-29
ISBN : 0128156880
Language : En, Es, Fr & De

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Book Description :

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Sustainable Downstream Processing of Microalgae for Industrial Application

Sustainable Downstream Processing of Microalgae for Industrial Application Book
Author : Kalyan Gayen,Tridib Kumar Bhowmick,Sunil Kumar Maity
Publisher : CRC Press
Release : 2019-09-05
ISBN : 0429643055
Language : En, Es, Fr & De

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Book Description :

Microalgae can be future resource for industrial biotechnology In current energy crisis era, microalgae are under tremendous research focus for the production of biodiesel due to their high photosynthetic efficiency, growth rate and high lipid content compared to territorial plants. However, the large-scale production of algal biomass and downstream processing of harvested algae towards bio-fuels are facing several challenges from economic viability perspective. Apart from bio-fuels, the microalgae synthesize number of bio-molecules such as pigments (e.g., chlorophyll, carotenoid), protein (e.g., lectin, phycobiliprotein), and carbohydrates (e.g., agar, carrageenan, alginate, fucodian) which are available in the various forms of microalgal products. Therefore, developing a strategy for large-scale production and use of algal biomass for the co-production of these value-added macromolecules is thus imperative for the improvement of the economics of algal biorefinery. In the above context, this book covers three major areas (i) commercial-scale production of bio-molecules from microalgae, (ii) sustainable approach for industrial-scale operation, and (iii) optimization of downstream processes. Each of these sections is composed of several chapters written by the renowned academicians/industry experts. Furthermore, in this book, a significant weightage is given to the industry experts (around 50%) to enrich the industrial perspectives. We hope that amalgamate of fundamental knowledge from academicians and applied research information from industry experts will be useful for forthcoming implementation of a sustainable integrated microalgal biorefinery. This book highlights following. Explores biomolecules from microalgae and their applications Discusses microalgae cultivations and harvesting Examines downstream processing of biomolecules Explores sustainable integrated approaches for industrial scale operations Examines purification techniques specific for microalgal proteins, Omega 3 fatty Acids, carbohydrates, and pigments

Food Proteins and Peptides Emerging Biofunctions Food and Biomaterial Applications

Food Proteins and Peptides  Emerging Biofunctions  Food and Biomaterial Applications Book
Author : Chibuike C. Udenigwe
Publisher : Royal Society of Chemistry
Release : 2021-06-09
ISBN : 1788018591
Language : En, Es, Fr & De

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Book Description :

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future

The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future Book
Author : Antonio M. De Ron,Francesca Sparvoli,José J. Pueyo,Didier Bazile
Publisher : Frontiers Media SA
Release : 2017-05-03
ISBN : 2889451623
Language : En, Es, Fr & De

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Book Description :

Grain legumes, together with quinoa and amaranth (pseudocereals) and other crops are attractive candidates to satisfy the growing demand for plant protein production worldwide for food and feed. Despite their high value, many protein crops have not been adequately assessed and numerous species are underutilized. Special attention has to be paid to genetic diversity and landraces, and to the key limiting factors affecting yield, including water deficiency and other abiotic and biotic stresses, in order to obtain stable, reliable and sustainable crop production through the introduction and local adaptation of genetically improved varieties. Legumes, the main protein crops worldwide, contribute to the sustainable improvement of the environment due to their ability to fix nitrogen and their beneficial effects on the soil. They play a key role in the crop diversification and sustainable intensification of agriculture, particularly in light of new and urgent challenges, such as climate change and food security. In addition, the role of legumes in nutrition has been recognized as a relevant source of plant protein, together with other benefits for health. Chapters dealing with common bean, lupine, soybean, lentil, cowpea and Medicago are included in this book. Most contributions deal with legumes, but the significant number of papers on different aspects of quinoa gives an idea of the increasing importance of this protein crop. Pseudocereals, such as quinoa and amaranth, are good sources of proteins. Quinoa and amaranth seeds contain lysine, an essential amino acid that is limited in other grains. Nutritional evaluations of quinoa indicate that it constitutes a source of complete protein with a good balance among all of the amino acids needed for human diet, and also important minerals, vitamins, high quality oils and flavonoids. Other protein crops also included in this book are hemp, cotton and cereals (maize, wheat and rice). Although cereals protein content is not high, their seeds are largely used for human consumption. In this book are included articles dealing with all different aspects of protein crops, including nutritional value, breeding, genetic diversity, biotic and abiotic stress, cropping systems or omics, which may be considered crucial to help provide the plant proteins of the future. Overall, the participation of 169 authors in 29 chapters in this book indicates an active scientific community in the field, which appears to be an encouraging reflect of the global awareness of the need for sustainability and the promising future of proteins crops as a source of food and feed.

Sustainable Uses of Byproducts from Silk Processing

Sustainable Uses of Byproducts from Silk Processing Book
Author : Narendra Reddy,Pornanong Aramwit
Publisher : John Wiley & Sons
Release : 2021-06-28
ISBN : 3527347860
Language : En, Es, Fr & De

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Book Description :

Explore this authoritative guide to transforming the silk industry written by two emerging leaders in the industry Sustainable Uses of Byproducts from Silk Processing delivers a detailed treatment of the properties and potential applications of silk sources, by-products, and waste. The book describes the composition, structure, processability, and potential applications of all of the different kinds of silk by-products. Highly relevant to those working in mulberry cultivation, silkworm rearing, and silk processing, the distinguished authors offer information on how to transform silk by-products into new materials, energy, fuel, fibers, composites, food, cosmetics, and feed. Using a valorisation approach to the silk protein sericin and its by-products and taking an application-oriented view of materials sources and wastes in the silk industry. Implementation of these techniques promises to further industries as diverse as cancer treatment, pharmaceuticals, nutraceuticals, and environmental cleanup. Readers will also benefit from the inclusion of: A thorough introduction to sericin, including its structure and properties, how to process it, and its various applications An exploration of mulberry leaves, stems, and fruits, including their composition and properties, processing, and non-feed applications Discussions of the various uses of silkworm pupae, including food and feed, pupae oil properties and applications, biodiesel, byproducts of biodiesel, and the extraction of chitin and proteins from the pupae shell An examination of the applications of silkworm litter Perfect for protein chemists, biotechnologists, cosmetics industry professionals, and materials scientists, Sustainable Uses of Byproducts from Silk Processing will also earn a place in the libraries of polymer and cosmetic chemists who seek a one-stop reference for current and emerging sustainability practices in the silk industry.

Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients Book
Author : Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas
Publisher : Academic Press
Release : 2016-06-23
ISBN : 0128028920
Language : En, Es, Fr & De

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Book Description :

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects Outlines the challenges and opportunities within this emerging industry