by
Selvamuthukumaran, M.
Call Number
664
Publication Date
2024
Summary
This book identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. It provides food industry personnel, scientists, food engineers, research scholars, and students with strategies for effective utilization of waste from various food processing industries.
Format:
Electronic Resources
Relevance:
5.5507
by
Galanakis, Charis Michael, author.
Call Number
664 GAL
Publication Date
2015
Summary
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 holi.
Format:
Electronic Resources
Relevance:
5.5327
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by
Barba, Francisco J.
Call Number
664.00286
Publication Date
2019
Format:
Electronic Resources
Relevance:
4.8511
by
Waldron, K. W. (Keith W.)
Call Number
664.00286 22
Publication Date
2009
Format:
Electronic Resources
Relevance:
4.3991
by
Waldron, Keith.
Call Number
664.00286 23
Publication Date
2009
Format:
Electronic Resources
Relevance:
4.3517
by
Waldron, Keith W.
Call Number
664.00286
Publication Date
2007
Summary
The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food proce
Format:
Electronic Resources
Relevance:
3.8681
by
Dudbridge, Michael.
Call Number
664.00685
Publication Date
2011
Summary
The principles of lean manufacturing - increasing efficiency, reducing waste, lowering costs and improving control - may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in
Format:
Electronic Resources
Relevance:
3.7916
by
Marthinsen, Jarle.
Call Number
647.95068 MAR
Publication Date
2012
Format:
Electronic Resources
Relevance:
3.6422
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