000 04613nam a22004455i 4500
001 978-0-387-35766-9
003 DE-He213
005 20161121231134.0
007 cr nn 008mamaa
008 100301s2007 xxu| s |||| 0|eng d
020 _a9780387357669
_9978-0-387-35766-9
024 7 _a10.1007/978-0-387-35766-9
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
245 1 0 _aUtilization of By-Products and Treatment of Waste in the Food Industry
_h[electronic resource] /
_cedited by Vasso Oreopoulou, Winfried Russ.
264 1 _aBoston, MA :
_bSpringer US,
_c2007.
300 _aXVI, 316 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aWaste Related to the Food Industry: A Challenge in Material Loops -- to Food Waste Treament: The 14001 Standards -- Basic Unit Operations in Wastewater Treatment -- Anaerobic Digestion of Organic Residues and Wastes -- Fundamentals and Applications of Anaerobic Digestion For Sustainable Treatment of Food Industry Wastewater -- Fermentation of Distiller's Wash in a Biogas Plant -- Brewery and Winery Wastewater Treatment: Some Focal Points of Design and Operation -- Olive Mill Wastewater Treatment -- Anaerobic Degradation of Animal By-Products -- Utilization of Whey -- Utilization of Plant By-Products for the Recovery of Proteins, Dietary Fibers, Antioxidants, and Colorants -- Utilization of By-Products in the Fish Industry -- Examples of Special Case Studies in Different Branches -- Incineration of Solid Food Waste: A Project About Spent Grain -- Composting of Food and Agricultural Wastes.
520 _aThe ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Utilization of By-products and Treatment of Waste in the Food Industry, the third volume of the ISEKI-Food book series, deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. Topics range from an overview about ways of utilization, the necessity of food waste utilization, treatment according to established standards and directives, methods and applications of treatments for wastewater, the use of anaerobic fermentation technology, and ideas for the range of possible useable wastes. About the Editors Vasso Oreopoulou is an Associate Professor of Food Chemistry and Technology in the National Technical University of Athens' School of Chemical Engineering. Winfried Russ is a Lecturer in the Technical University of Munich's Weihenstephan Center of Life and Food Science. About the Series Editor Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Human Nutrition at the University of Iceland, Iceland. .
650 0 _aChemistry.
650 0 _aFood
_xBiotechnology.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aChemistry/Food Science, general.
700 1 _aOreopoulou, Vasso.
_eeditor.
700 1 _aRuss, Winfried.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9780387335117
856 4 0 _uhttp://dx.doi.org/10.1007/978-0-387-35766-9
912 _aZDB-2-CMS
950 _aChemistry and Materials Science (Springer-11644)
999 _c509150
_d509150