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Animal By-Product Processing & Utilization

Author : Herbert W. Ockerman

Publisher : CRC Press

Page : 544 pages

File Size : 15,73 MB

Release : 1999-10-28

Category : Technology & Engineering

ISBN : 9781566767774

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Book Description

This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding low-temperature rendered products to animals.



Animal By-Product Processing & Utilization

Author : Herbert W. Ockerman

Publisher : CRC Press

Page : 540 pages

File Size : 45,51 MB

Release : 1999-10-28

Category : Technology & Engineering

ISBN : 1482293927

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Book Description

This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal b



Animal By-Product Processing

Author : Herbert W. Ockerman

Publisher : Wiley-Blackwell

Page : 367 pages

File Size : 31,64 MB

Release : 1988-01-01

Category : Technology & Engineering

ISBN : 9783527262113

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Book Description

This handbook reports methods of animal by-product processing and highlights recent innovations in the field with respect to energy conservation, product upgrading, and waste reduction, utilization, and disposal. It provides information on quanti- ties of by-products available, their chemical and histological properties, on alternative processing techniques, associated equipment and energy requirements. By-products from the meat, poultry, and sea-food processing industries are covered. In their discussion of processing techniques, the authors in- clude equipment, energy, water, labor, and chemicals needed. Numerous tables, illustrations as well as comprehensive re- ference lists help the reader to get easy access to the infor- mation needed by people working in the field.



Food Processing By-Products and their Utilization

Author : Anil Kumar Anal

Publisher : John Wiley & Sons

Page : 592 pages

File Size : 40,78 MB

Release : 2017-10-09

Category : Technology & Engineering

ISBN : 1118432932

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Book Description

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.



Byproducts from Agriculture and Fisheries

Author : Benjamin K. Simpson

Publisher : John Wiley & Sons

Page : 738 pages

File Size : 29,20 MB

Release : 2019-11-04

Category : Technology & Engineering

ISBN : 1119383978

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Book Description

Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.



Seafood Processing By-Products

Author : Se-Kwon Kim

Publisher : Springer Science & Business Media

Page : 593 pages

File Size : 16,10 MB

Release : 2014-04-08

Category : Technology & Engineering

ISBN : 1461495903

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Book Description

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.



Critical Role of Animal Science Research in Food Security and Sustainability

Author : National Research Council

Publisher : National Academies Press

Page : 264 pages

File Size : 35,5 MB

Release : 2015-03-31

Category : Science

ISBN : 0309316472

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Book Description

By 2050 the world's population is projected to grow by one-third, reaching between 9 and 10 billion. With globalization and expected growth in global affluence, a substantial increase in per capita meat, dairy, and fish consumption is also anticipated. The demand for calories from animal products will nearly double, highlighting the critical importance of the world's animal agriculture system. Meeting the nutritional needs of this population and its demand for animal products will require a significant investment of resources as well as policy changes that are supportive of agricultural production. Ensuring sustainable agricultural growth will be essential to addressing this global challenge to food security. Critical Role of Animal Science Research in Food Security and Sustainability identifies areas of research and development, technology, and resource needs for research in the field of animal agriculture, both nationally and internationally. This report assesses the global demand for products of animal origin in 2050 within the framework of ensuring global food security; evaluates how climate change and natural resource constraints may impact the ability to meet future global demand for animal products in sustainable production systems; and identifies factors that may impact the ability of the United States to meet demand for animal products, including the need for trained human capital, product safety and quality, and effective communication and adoption of new knowledge, information, and technologies. The agricultural sector worldwide faces numerous daunting challenges that will require innovations, new technologies, and new ways of approaching agriculture if the food, feed, and fiber needs of the global population are to be met. The recommendations of Critical Role of Animal Science Research in Food Security and Sustainability will inform a new roadmap for animal science research to meet the challenges of sustainable animal production in the 21st century.



Animal by-products (ABPs): origins, uses, and European regulations

Author : Raffaella Leoci

Publisher : Universitas Studiorum

Page : 192 pages

File Size : 31,4 MB

Release : 2014-06-12

Category : Science

ISBN : 8897683479

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Book Description

In theory, about 95% of one animal is usable. The remaining 5% is processing losses. From that 95%, about 55% (on average) of the animal is used for edible products and the remaining 45% is inedible by-products. The world production of ABPs derived from the meat and animal production industries is approximately 60 million tons per year. It has been estimated that more than 10 million tons of products not destined for direct human consumption, derived from healthy animals, are produced in the EU every year.A lot of ABPs are commonly used in important productive sectors, such as in the pharmaceutical, feed, wool and leather industries but, notwithstanding, new technologies have widened the possible use of ABPs and derived products. Consequently a wide range of ABPs are not utilized and are destined to disposal. Further studies are required to hone accuracy and to find and define the appropriate application for the countless substances present in the animal reproductive organs.



Air Emissions from Animal Feeding Operations

Author : National Research Council

Publisher : National Academies Press

Page : 286 pages

File Size : 50,82 MB

Release : 2003-04-07

Category : Science

ISBN : 0309168643

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Book Description

Air Emissions from Animal Feeding Operations: Current Knowledge, Future Needs discusses the need for the U.S. Environmental Protection Agency to implement a new method for estimating the amount of ammonia, nitrous oxide, methane, and other pollutants emitted from livestock and poultry farms, and for determining how these emissions are dispersed in the atmosphere. The committee calls for the EPA and the U.S. Department of Agriculture to establish a joint council to coordinate and oversee short - and long-term research to estimate emissions from animal feeding operations accurately and to develop mitigation strategies. Their recommendation was for the joint council to focus its efforts first on those pollutants that pose the greatest risk to the environment and public health.



Utilization of By-Products and Treatment of Waste in the Food Industry

Author : Vasso Oreopoulou

Publisher : Springer Science & Business Media

Page : 322 pages

File Size : 10,13 MB

Release : 2006-11-23

Category : Technology & Engineering

ISBN : 0387357661

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Book Description

This is the third volume of the ISEKI-Food book series. It 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. It discusses the utilization of byproducts of plants and fish, and presents case studies on waste treatment in the food industry.