ارزیابی محصولات فرعی فرآوری غذا در سال ۲۰۱۲
Valorization of Food Processing By-Products 2012

1. Front Cover

2. Contents

3. Series Preface

4. Preface

5. Acknowledgments

6. Editor

7. Contributors

8. Chapter 1 - Food Processing Industries: An Overview

9. Chapter 2 - Current State-of-the-Art of Food Processing By-Products

10. Chapter 3 - Regulatory Issues and Concerns of Valorization of Food Processing By-Products

11. Chapter 4 - Need for Valorization of Food Processing By-Products and Wastes

12. Chapter 5 - Principles of Food Technology and Types of Food Waste Processing Technologies

13. Chapter 6 - Process Engineering and Economics

14. Chapter 7 - Biochemical and Nutritional Aspects of Food Processing By-Products

15. Chapter 8 - Microbiology of Food Processing By-Products

16. Chapter 9 - Fermentation of Food Processing By-Products

17. Chapter 10 - Enzyme Technologies for Bioconversion of Food Processing By-Products

18. Chapter 11 - Analytical Methods for Monitoring the Biological Processes Employed in Valorization of Food Processing By-Products

19. Chapter 12 - Cereals

20. Chapter 13 - Oil Seeds

21. Chapter 14 - Roots and Tubers

22. Chapter 15 - Sugarcane

23. Chapter 16 - Coffee, Tea, and Cocoa

24. Chapter 17 - Spices

25. Chapter 18 - Fruits and Vegetables

26. Chapter 19 - Bakeries and Confectioneries

27. Chapter 20 - Beverages

28. Chapter 21 - Dairy By-Products: Wastes or Resources?: The Shifting Perception after Valorization

29. Chapter 22 - Meats, Poultry, and Eggs

30. Chapter 23 - Seafood

31. Chapter 24 - Environmental Concerns and Sustainable Development

32. Chapter 25 - Future Prospects and The Need for Research

33. Back Cover