Overview
- Discusses the utilization of byproducts of plants and fish
- Presents case studies on waste treatment in the food industry
- Includes supplementary material: sn.pub/extras
Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain (ISEKI-Food, volume 3)
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About this book
The single-most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food prod- tion, distribution, and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food supply. The ISEKI Food book series is a collection of volumes where various aspects of food safety and environmental issues are introduced and reviewed by scientists speci- izing in the ?eld. In all of the books a special emphasis was placed on including case studies applicable to each speci?c topic. The books are intended for graduate students and senior-level undergraduate students as well as professionals and researchers int- ested in food safety and environmental issues applicable to food safety. The idea and planning of the books originates from two working groups in the European thematic network; ‘‘ISEKI Food’’ is an acronym for ‘‘Integrating Safety and Environmental Knowledge Into Food Studies. ’’ Participants in the ISEKI Food network come from 29 countries in Europe and most of the institutes and universities involved with food science education at the university level are represented. Some international companies and nonteaching institutions also have participated in the program. The ISEKI Food network is coordinated by Professor Cristina Silva at the Catholic Univ- sity of Portugal, College of Biotechnology (Escola) in Porto.
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Keywords
Table of contents (15 papers)
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Front Matter
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Back Matter
Editors and Affiliations
Bibliographic Information
Book Title: Utilization of By-Products and Treatment of Waste in the Food Industry
Editors: Vasso Oreopoulou, Winfried Russ
Series Title: Integrating Food Science and Engineering Knowledge Into the Food Chain
DOI: https://doi.org/10.1007/978-0-387-35766-9
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2007
Hardcover ISBN: 978-0-387-33511-7Published: 14 November 2006
Softcover ISBN: 978-1-4419-4134-3Published: 08 September 2011
eBook ISBN: 978-0-387-35766-9Published: 23 November 2006
Series ISSN: 2512-2223
Series E-ISSN: 2512-2258
Edition Number: 1
Number of Pages: XVI, 316