Integrated Processing Technologies for Food and Agricultural By-Products

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact.

In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike.

Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspirationDescribes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detailHighlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

1. Wheat

2. Rice

3. Corn

4. Soybean

5. Tomato

6. Grape

7. Blueberry and Cranberry

8. Pomegranate

9. Citrus

10. Leafy Vegetables

11. Onion and Garlic

12. Carrot

13. Sugar Beet

14. Olive

15. Almond

16. Walnut

17. Coffee