Valorization of Food Processing By-Products: 1st Edition (Paperback) book cover

Valorization of Food Processing By-Products

1st Edition

Edited by M. Chandrasekaran

CRC Press

836 pages | 35 B/W Illus.

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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.

Table of Contents


Food Processing Industries: An Overview; M. Chandrasekaran, S. M. Basheer, S. Chellappan, P. Karthikeyan, and K. K. Elyas

Current State-of-the-Art on Food Processing By-Products; K.Murugan, V. S. Chandrasekaran, P. Karthikeyan, and S. Al-Sohaibani

Regulatory Issues and Concerns of Valorization of Food Processing By-Products; M. Chandrasekaran

Need for Valorization of Food Processing By-Products and Wastes; M. Chandrasekaran

Principles of Waste Recycling

Principles of Food Technology and Types of Food Waste Processing Technologies; M. K. Gowthaman, P. Gowthaman, and M. Chandrasekaran

Process Engineering and Economics; M. K. Gowthaman and P. Gowthaman

Biochemical and Nutritional Aspects of Food Processing By-Products; J. G. Krishna and M. Chandrasekaran

Microbiology of Food Processing By-Products; A. Chinnathambi, A. H. Hirad, and A. H. Bahkali

Fermentation of Food Processing By-Products;

K. Jayachandran, I. C. Nair, T. S. Swapna, and A. Sabu

Enzyme Technologies for Bioconversion of Food Processing By-Products; S. G. Bhat and R. K. Sukumaran

Analytical Methods for Monitoring the Biological Processes Employed in Valorization of Food Processing

By-Products; M. Chandrasekaran, J. G. Krishna, and K. Shine

Valorization of By-Products from Plant-Based Food Processing Industries

Cereals; J. G. Krishna and M. Chandrasekaran

Oil Seeds; M. Chandrasekaran and K. Shine

Root and Tuber; G. Padmaja and A. N. Jyothi

Sugarcane; A. M. Murugan and A. J. A. Ranjit Singh

Coffee, Tea, and Cocoa; K. Murugan and S. Al-Sohaibani

Spices; B. Chempakam, N. K. Leela, S. Azeez, E. Jayashree, and T. J. Zachariah

Fruits and Vegetables; T. H. Kao and B. H. Chen

Bakery and Confectioneries; C. Collar and C. M. Rosell

Beverages; R. S. Kumar and M. Chandrasekaran

Valorization of By-Products from Animal Products-Based Food Processing Industries

Dairy By-Products, Wastes, or Resources: The Shifting Perception after Valorization; S. Mandal, M. Puniya, K. P. S. Sangu, S. S. Dagar, R. Singh, and A. K. Puniya

Meat, Poultry, and Eggs; K. Rathinaraj and N. M. Sachindra

Seafood; P. V. Suresh and N. G. Prabhu

Environmental Concerns, Future Prospects, and Need for Research

Environmental Concerns and Sustainable Development; K. Murugan and K. Ramasamy

Future Prospects and Need for Research; M. Chandrasekaran

About the Editor

Professor Muthusamy Chandrasekaran is a distinguished scientist and a teacher who has made significant contributions in the fields of marine microbiology and biotechnology. His major area of research interest is in harnessing marine microorganisms for novel enzymes, bioactive molecules, and waste utilization. He is a Professor in the Department of Biotechnology at Cochin University of Science and Technology in India. Currently he is a professor in the Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia.

About the Series

Fermented Foods and Beverages Series

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Biotechnology