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Upgrading Waste for Feeds and Food

Upgrading Waste for Feeds and Food

Proceedings of Previous Easter Schools in Agricultural Science

R. A. Lawrie, David Ledward, A. J. Taylor

Butterworth-Heinemann
Publication date : 2013-10-22

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Upgrading Waste for Feeds and Food considers how wasted or underutilized nutrients could be recovered and upgraded in order to make more food available, either directly or through animal intermediaries. This book assesses what progress had already been made in seeking a solution to the problem of large quantities of food being wasted. The topics discussed include the world outlook for food, sources of food waste, and recovery and utilization of protein from slaughterhouse effluents by chemical precipitation. The silage production, use of microbiological agents in upgrading waste for feed and food, and underutilized proteins for beverages are also elaborated. This text likewise covers the crude pectate gelling agents in heat processed foods and utilization of food wastes as raw material in the pet-food industry. This publication is a good source for agriculturists, nutritionists, and food technologists concerned with recovering wasted food.

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About the book

Author

R. A. Lawrie , David Ledward , A. J. Taylor

Imprint

Butterworth-Heinemann

Collection

n.c

Publication date

2013-10-22

Pages

332 pages

Print ISBN

9780408108379

Language

English

Ebook informations

EAN PDF DRM-FREE

9781483161877

Price

£46.41

Informations accessibility

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About author(s)

R. A. Lawrie

David Ledward

A. J. Taylor

David A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.Andrew J. Taylor is an established academic at the School of Biosciences, University of Nottingham. Andrew J. Taylor belongs to the internationally renowned Flavour Research Group and is widely respected for his research on food flavour, perception and its relation with flavour composition and food structure.Ralston A. Lawrie was one of the world's leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.

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