Sustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products

Galanakis, Charis Michel

187,20 €(IVA inc.)

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. General valorization techniques of cereal processing by-products include focus 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 ß-glucan. Addresses topics associated with sustainable management of cereal manufacturingPlaces emphasis on current, advisable practicesPresents general valorization techniques of cereal processing by-productsHighlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals INDICE: 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

  • ISBN: 978-0-08-102162-0
  • Editorial: Woodhead Publishing
  • Encuadernacion: Rústica
  • Páginas: 400
  • Fecha Publicación: 01/02/2018
  • Nº Volúmenes: 1
  • Idioma: Inglés