Galanakis C. Sustainable Recovery and Reutilization of Cereal Processing By-Products

Woodhead Publishing, 2018. — 354 p. — (Woodhead Publishing Series in Food Science, Technology and Nutrition). — ISBN: 978-0-08-102162-0.This book 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.Key Features
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 nutraceuticalsReadership
Researchers, specialists, chemical engineers and professionals working in the food and cereals industry. New product developers in food and agricultural industry. Students of postgraduate courses focused on food waste management, valorization, and sustainabilityThe healthy components of cereal by-products and their functional properties
Biorefinery strategies for upgrading distillers' dried grains with solubles
Wheat bran-based biorefinery
Biodiesel production from cereal processing by-products
Extraction and modification of arabinoxylans from cereal processing by-products
Recovery of proteins from cereal processing by-products
Membrane technologies for the fractionation of compounds recovered from cereal processing by-products
Recovery of high added value compounds from brewing and distillate processing by-products
Application of cereal processing by-products in functional foods
Utilization of dietary fibre recovered from cereal processing by-products in foods
Re-utilization of cereal processing by-products in bread makingTrue PDF