Sustainable Recovery and Reutilization of Cereal Processing By-Products

Nonfiction, Science & Nature, Technology, Food Industry & Science, Agriculture & Animal Husbandry
Cover of the book Sustainable Recovery and Reutilization of Cereal Processing By-Products by , Elsevier Science
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Author: ISBN: 9780081022146
Publisher: Elsevier Science Publication: February 3, 2018
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780081022146
Publisher: Elsevier Science
Publication: February 3, 2018
Imprint: Woodhead Publishing
Language: English

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan.

  • Addresses topics associated with the sustainable management of cereal manufacturing
  • Places emphasis on current, advisable practices
  • Presents general valorization techniques of cereal processing by-products
  • Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan.

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