Experimental 3. Results and discussion 4. Introduction to food industry by-products 2. Significant sources of food protein by-products 3. Applications of food protein by-products 4. Flocculation in industrial processes and wastewater treatment 2. Source of animal by-product proteins 3. Protein and peptide flocculants from animal-processing by-products and other agricultural sources 4. Sericin 3. Whey protein 4.
Soy protein 5.
Zein 6. Food-processing industry wastes, coproducts, and residues 2.
Animal organic wastes 3. Single-cell protein SCP production and utilization 4. Poor-quality crop residues PQCRs : processing and use 5. Biofuel coproduct—waste use 6. Coproducts from nonconventional oilseeds and their use 7. Comparative evaluation of conventional and nonconventional protein supplements 8. Industrial wastes 9. Application of protein by-products in biomedicine 3. Animal-origin protein by-products 4. Background 2.
Microalgal proteins 3. Bioprocess development 4. Application of microalgal proteins 5. Distilleries and production processes 3. By-product generation and yield from a distillery 4. By-products as protein feed ingredients 5.
The single-most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global. Request PDF on ResearchGate | Utilization of By-Products and Treatment of Waste in the Food Industry | The ISEKI-Food book series is a collection of books.
Protein-enriched by-products 6. Structure and properties of feathers and keratin 3. Extraction of keratin from feathers 4. Applications of feathers and keratin 5. Materials and methods 3. Results and discussions 4.
General aspects of whey protein 3. Value addition to whey protein 4. Production of antioxidant peptides from seafood waste proteins 3. Antioxidant mechanisms of seafood waste peptides 4. Examples of antioxidant peptides isolated from waste proteins of fish, molluscs, and crustaceans 5.
Oxidation and protection of fish products 6. Seafood waste-derived peptides as alternative preservatives in fish products 7. Conclusions Index. Powered by. You are connected as.
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Potato pulp. Isolation and characterization of undernatured chlorogenic acid free sunflower.
The formation of protein precipitates and their centrifugal recovery David James Bell , M. Hoare , Peter Dunnill. Characterisation and evolution of the River Rhine system Frank Preusser. Theodore , Necla Demir , Bergros Ingadottir.
Once common by-product streams among the six different mills Alberta Newsprint Co. Citations Publications citing this paper. Free access. All these methods are successfully used in identification and differentiation of LAB [ 8 ]. Perfect those programs and set goals each year to improve. Covers various feedstock resources, protein extraction, recovery methods, and related technical issues Presents modification and conversion technologies for the production of high value bioproducts Exhibits case studies and examples to illustrate both driving forces and constraints in the utilization of these proteinaceous materials Contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management Serves as a comprehensive reference for students and research scientists in the food and agriculture industries.
By-products from gadiform species as raw material for production of marine lipids as ingredients in food or feed Eva Falch , Turid Rustad , Marit Aursand.