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Handbook of Grape Processing By-Products

Handbook of Grape Processing By-Products
Sustainable Solutions

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2017-03-27
  • Pages : 326
  • ISBN : 0128098716
  • Language : En, Es, Fr & De
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Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. Presents in-depth information on grape processing Addresses the urgent need for sustainability within wineries Reveals the opportunities of reutilizing processing by-products in profitable ways Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products

Handbook of Coffee Processing By-Products

Handbook of Coffee Processing By-Products
Sustainable Applications

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2017-05-05
  • Pages : 426
  • ISBN : 0128112913
  • Language : En, Es, Fr & De
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Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols. Specifies potential for the use of by-products as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology and cosmetic industries Places emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols

Sustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products
A Book

by Charis Michel Galanakis

  • Publisher : Woodhead Publishing
  • Release : 2018-02-03
  • Pages : 352
  • ISBN : 008102214X
  • Language : En, Es, Fr & De
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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. 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

Valorization of Fruit Processing By-products

Valorization of Fruit Processing By-products
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-09-14
  • Pages : 324
  • ISBN : 0128173734
  • Language : En, Es, Fr & De
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Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber. Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field. Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product Discusses the valorization of by-products derived from different fruits Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate

Cold Pressed Oils

Cold Pressed Oils
Green Technology, Bioactive Compounds, Functionality, and Applications

by Mohamed Fawzy Ramadan

  • Publisher : Academic Press
  • Release : 2020-07-23
  • Pages : 774
  • ISBN : 0128181893
  • Language : En, Es, Fr & De
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Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields. Thoroughly explores novel and functional applications of cold pressed oils Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing
A Book

by Nirmal Sinha,Jiwan Sidhu,Jozsef Barta,James Wu,M.Pilar Cano

  • Publisher : John Wiley & Sons
  • Release : 2012-06-20
  • Pages : 694
  • ISBN : 1118352637
  • Language : En, Es, Fr & De
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Fruits are botanically diverse, perishable, seasonal andpredominantly regional in production. They come in many varieties,shapes and size, colors, flavors and textures and are an importantpart of a healthy diet and the global economy. Besides vitamins,minerals, fibers and other nutrients, fruits contain phenoliccompounds that have pharmacological potential. Consumed as a partof a regular diet, these naturally occurring plant constituents arebelieved to provide a wide range of physiological benefits throughtheir antioxidant, anti-allergic, anti-carcinogenic, andanti-inflammatory properties. Handbook of Fruits and Fruit Processing distils thelatest developments and research efforts in this field that areaimed at improving production methods, post-harvest storage andprocessing, safety, quality and developing new processes andproducts. This revised and updated second edition expands andimproves upon the coverage of the original book. Some highlightsinclude chapters on the physiology and classification of fruits,horticultural biochemistry, microbiology and food safety (includingHACCP, safety and the regulation of fruits in the global market),sensory and flavor characteristics, nutrition, naturally presentbioactive phenolics, postharvest physiology, storage,transportation and packaging, processing and preservationtechnologies. Information on the major fruits includes tropical andsuper fruits, frozen fruits, canned fruit, jelly, jam andpreserves, fruit juices, dried fruits and wines. The 35 chaptersare organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutritionand health Part II: Postharvest handling and preservation offruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety andregulations Part V: Production, quality and processing aspects ofmajor fruits and fruit products Each chapter has been contributed by professionals from aroundthe globe representing academia, government institutions andindustry. The book is designed to be a valuable source andreference book for scientists, product developers, students and allprofessionals with an interest in this field.

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing
A Book

by Y. H. Hui

  • Publisher : John Wiley & Sons
  • Release : 2008-02-28
  • Pages : 697
  • ISBN : 0470276487
  • Language : En, Es, Fr & De
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Valorization of Wine Making By-Products

Valorization of Wine Making By-Products
A Book

by PhD, Matteo Bordiga

  • Publisher : CRC Press
  • Release : 2016-02-03
  • Pages : 383
  • ISBN : 1482255340
  • Language : En, Es, Fr & De
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An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to conver

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Effects of Innovative Processing Techniques

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2016-12-16
  • Pages : 382
  • ISBN : 0128096500
  • Language : En, Es, Fr & De
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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). Provides a holistic view of the interactions between novel processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products Covers food applications, shelf-life, and sensory characteristics

The Palgrave Handbook of Wine Industry Economics

The Palgrave Handbook of Wine Industry Economics
A Book

by Adeline Alonso Ugaglia,Jean-Marie Cardebat,Alessandro Corsi

  • Publisher : Springer
  • Release : 2019-03-15
  • Pages : 542
  • ISBN : 3319986333
  • Language : En, Es, Fr & De
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This Palgrave Handbook offers the first international comparative study into the efficiency of the industrial organization of the global wine industry. Looking at several important vineyards of the main wine countries, the contributors analyze differences in implementation and articulation of three key stages: grape production, wine making and distribution (marketing, selling and logistics). By examining regulations, organization theory, industry organizational efficiency and vertical integration, up to date strategies in the sector are presented and appraised. Which models are most efficient? What are the most relevant factors for optimal performance? How do reputation and governance impact the industry? Should different models co-exist within the wine countries for global success? This comprehensive volume is essential reading for students, researchers and professionals in the wine industry.

Handbook of Fruit Set and Development

Handbook of Fruit Set and Development
A Book

by Shaul. P Monselise

  • Publisher : CRC Press
  • Release : 2018-01-18
  • Pages : 578
  • ISBN : 1351081497
  • Language : En, Es, Fr & De
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Different phases of fruit development and utilization have been treated in many textbooks, reviews, and a host of scientific and professional papers. This seems, however, to be the first attempt to bring together case histories of so many different fruits and to present a balanced account of the whole period from set to harvest. Postharvest physiology, which has been in the centre of the picture in many former books, is at the bored line of the subject matter of this book, and has not been fully covered, except in a few cases. For this reason, two separate chapters deal with physiological and pathological aspects of fruit life after harvest.

Handbook of Fruit Science and Technology

Handbook of Fruit Science and Technology
Production, Composition, Storage, and Processing

by D. K. Salunkhe,S.S. Kadam

  • Publisher : CRC Press
  • Release : 1995-08-18
  • Pages : 632
  • ISBN : 1482273454
  • Language : En, Es, Fr & De
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This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, siz

Handbook of Enology, Volume 1

Handbook of Enology, Volume 1
The Microbiology of Wine and Vinifications

by Pascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaud

  • Publisher : John Wiley & Sons
  • Release : 2006-05-01
  • Pages : 512
  • ISBN : 0470010355
  • Language : En, Es, Fr & De
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The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Food Waste Recovery

Food Waste Recovery
Processing Technologies and Industrial Techniques

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2015-07-03
  • Pages : 412
  • ISBN : 0128004193
  • Language : En, Es, Fr & De
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Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. Presents a holistic methodology (the so-called "5-Stages Universal Recovery Process") and a general approach (the so-called "Universal Recovery Strategy") to ensure optimized management of the available technologies and recapture of different high added-value compounds from any waste source Includes characteristics, safety and cost issues of conventional and emerging technologies, the benefits of their application in industry, and commercialized applications of real market products Demonstrates all aspects of the recovery process such as preservation of the substrate, yield optimization, preservation of functionality of the target compounds during processing, and more

Wine Science

Wine Science
Principles and Applications

by Ronald S. Jackson

  • Publisher : Academic Press
  • Release : 2008-04-30
  • Pages : 776
  • ISBN : 9780080568744
  • Language : En, Es, Fr & De
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Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos

Dietary Fiber

Dietary Fiber
Properties, Recovery and Applications

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-06-27
  • Pages : 364
  • ISBN : 0128164956
  • Language : En, Es, Fr & De
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Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products

Handbook of Biological Control

Handbook of Biological Control
Principles and Applications of Biological Control

by T. W. Fisher,Thomas S. Bellows,L. E. Caltagirone,D. L. Dahlsten,Carl B. Huffaker,G. Gordh

  • Publisher : Academic Press
  • Release : 1999-09-20
  • Pages : 1046
  • ISBN : 9780080533018
  • Language : En, Es, Fr & De
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For many years the use of chemical agents such as pesticides and herbicides has been effective in controlling the many varieties of pests that infest both agricultural crops and backyard gardens. However, these pests are gradually becoming resistant to these agents, because the agents themselves are acting as selective factors making the pests better and better able to resist and persist. As a result, the use of biological controlling agents is increasing. This book is a comprehensive and authoritative handbook of biological control. Key Features * Introduction (preface plus 2 chapters) * Principles and processes (12 chapters) * Agents, biology, and methods (6 chapters) * Applications (10 chapters) * Research (2 chapters)

Food Processing By-Products and their Utilization

Food Processing By-Products and their Utilization
A Book

by Anil Kumar Anal

  • Publisher : John Wiley & Sons
  • Release : 2017-10-09
  • Pages : 592
  • ISBN : 1118432932
  • Language : En, Es, Fr & De
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Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

The Complete Guide to Making Your Own Wine at Home

The Complete Guide to Making Your Own Wine at Home
Everything You Need to Know Explained Simply

by John N. Peragine

  • Publisher : Atlantic Publishing Company
  • Release : 2010
  • Pages : 311
  • ISBN : 1601383584
  • Language : En, Es, Fr & De
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From the basics of distillation to the ingredients used, you will learn all of the basics of home wine making, starting with the wide array of ingredients available to you, including grapes and berries. You will learn everything required to start and operate a home winery.

The Organic Backyard Vineyard

The Organic Backyard Vineyard
A Step-by-Step Guide to Growing Your Own Grapes

by Tom Powers

  • Publisher : Timber Press
  • Release : 2012-06-12
  • Pages : 188
  • ISBN : 1604692855
  • Language : En, Es, Fr & De
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Interest in wine shows no signs of slowing down—wine tours, tastings, and vacations are now common and homeowners often have space dedicated to their collection. The logical next step? Learning to grow and make your own. In The Organic Backyard Vineyard expert Tom Powers walks the small grower through the entire process of growing grapes, with a month-by-month maintenance guide covering all regions of the U.S. and Canada. He explains everything a beginning grape grower needs to know: how to design and build a vineyard, how to select grapes for each region, how to maximize yield using organic maintenance techniques, how to build a trellis, how to harvest at peak flavor, and how to store grapes for winemaking.This edition includes organic growing information and all new photography.