1st Edition

Valorization of Food Processing By-Products

Edited By M. Chandrasekaran Copyright 2013
    836 Pages 35 B/W Illustrations
    by CRC Press

    836 Pages 35 B/W Illustrations
    by CRC Press

    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.

    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


    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.