| Record ID | marc_columbia/Columbia-extract-20221130-031.mrc:104055138:4111 |
| Source | marc_columbia |
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LEADER: 04111cam a2200721Ii 4500
001 15086693
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006 m o d
007 cr |||||||||||
008 121203t20132013flua ob 001 0 eng d
035 $a(OCoLC)ocn820009850
035 $a(NNC)15086693
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016 7 $a018389977$2Uk
019 $a871193494$a880909164$a1029493159$a1031041548$a1069726323$a1086545927
020 $a9781439848876$q(electronic bk.)
020 $a1439848874$q(electronic bk.)
020 $a9781306000505$q(MyiLibrary)
020 $a1306000505$q(MyiLibrary)
020 $z9781439848852$q(hardback ;$qalk. paper)
020 $z1439848858$q(hardback ;$qalk. paper)
020 $z9781138199422$q(paperback ;$qalk. paper)
020 $z1138199427$q(paperback ;$qalk. paper)
035 $a(OCoLC)820009850$z(OCoLC)871193494$z(OCoLC)880909164$z(OCoLC)1029493159$z(OCoLC)1031041548$z(OCoLC)1069726323$z(OCoLC)1086545927
037 $a531301$bMIL
050 4 $aTP373.8
060 4 $aWA 778
072 7 $aTEC$x010020$2bisacsh
082 04 $a363.72/8$223
049 $aZCUA
245 00 $aValorization of food processing by-products /$cedited by M. Chandrasekaran.
264 1 $aBoca Raton, FL :$bCRC Press/Taylor & Francis Group,$c[2013]
264 4 $c©2013
300 $a1 online resource (xxvii, 808 pages) :$billustrations.
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aFermented foods and beverages series
504 $aIncludes bibliographical references and index.
505 0 $apt. 1. Introduction -- pt. 2. Principles of waste recycling -- pt. 3. Valorization of by-products from plant-based food processing industries -- pt. 4. Valorization of by-products from animal products-based food processssing industries -- pt. 5. Environmental concerns, future prospspects, and need for research.
520 $a"This book addresses the issues, potentials, and prospects of harnessing various types of food processing byproducts through valorization and effective commercial utilization. After reviewing the state of food processing byproducts, the text introduces the basic principles of food and biotechnologies for valorization before providing a detailed description of byproducts and wastes generated. It identifies the potential of the byproducts of each food industry for the production of biologicals of commercial significance, enzymes, pigments, flavors, functional ingredients, micronutrients, nutraceuticals, active pharmaceutical ingredients, phytochemicals, biofuel, and biomaterials"--Provided by publisher.
588 0 $aOnline resource; title from electronic title page (Taylor & Francis, viewed April 23, 2018).
650 0 $aRefuse and refuse disposal.
650 0 $aBiotechnology.
650 0 $aFood handling.
650 12 $aWaste Management$xmethods
650 22 $aBiotechnology
650 22 $aFood Handling$xmethods
650 2 $aRefuse Disposal
650 6 $aDéchets$xÉlimination.
650 6 $aBiotechnologie.
650 7 $abioengineering.$2aat
650 7 $aTECHNOLOGY & ENGINEERING$xEnvironmental$xWaste Management.$2bisacsh
650 7 $aBiotechnology.$2fast$0(OCoLC)fst00832729
650 7 $aFood handling.$2fast$0(OCoLC)fst00930824
650 7 $aRefuse and refuse disposal.$2fast$0(OCoLC)fst01092888
655 0 $aElectronic books.
655 4 $aElectronic books.
700 1 $aChandrasekaran, Margam,$eeditor.
776 08 $iPrint version:$tValorization of food processing by-products.$dBoca Raton, FL : CRC Press, ©2013$z9781439848852$w(DLC) 2012000326$w(OCoLC)607983250
830 0 $aFermented foods and beverages series.
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio15086693$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS