Valorization Of Wine Making By Products
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| Author | : PhD, Matteo Bordiga |
| Publisher | : CRC Press |
| Total Pages | : 365 |
| Release | : 2016-02-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1482255340 |
An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to conver
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 328 |
| Release | : 2017-03-27 |
| Genre | : Science |
| ISBN | : 0128098716 |
Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. - Presents in-depth information on grape processing - Addresses the urgent need for sustainability within wineries - Reveals the opportunities of reutilizing processing by-products in profitable ways - Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products
| Author | : António M. Jordão |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 386 |
| Release | : 2018-02-28 |
| Genre | : Technology & Engineering |
| ISBN | : 9535138332 |
The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
| Author | : Vasso Oreopoulou |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 322 |
| Release | : 2006-11-23 |
| Genre | : Technology & Engineering |
| ISBN | : 0387357661 |
This is the third volume of the ISEKI-Food book series. It deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. It discusses the utilization of byproducts of plants and fish, and presents case studies on waste treatment in the food industry.
| Author | : Maria R. Kosseva |
| Publisher | : Academic Press |
| Total Pages | : 758 |
| Release | : 2016-11-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0128010347 |
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. - Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties - Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits - Explores options for reducing post-harvest losses, which are especially high in developing countries - Stimulates research and development efforts in non-grape wines
| Author | : Navanietha Krishnaraj Rathinam |
| Publisher | : Elsevier |
| Total Pages | : 422 |
| Release | : 2019-10-15 |
| Genre | : Technology & Engineering |
| ISBN | : 0128179511 |
Biovalorisation of Wastes to Renewable Chemicals and Biofuels addresses advanced technologies for converting waste to biofuels and value-added products. Biovalorisation has several advantages over conventional bioremediation processes as it helps reduce the costs of bioprocesses. Examples are provided of several successfully commercialized technologies, giving insight into developing, potential processes for biovalorisation of different wastes. Different bioprocess strategies are discussed for valorising the wastes coming from the leather industry, olive oil industry, pulp and paper, winery, textile, and food industries, as well as aquaculture. A section on biorefinery for hydrocarbons and emerging contaminants is included to cover concepts on biodesulfurization of petroleum wastes, leaching of heavy metals from E - waste, and bioelectrochemical processes for CO2. Chapters on algal biorefinery are also included to focus on the technologies for conversion of CO2 sequestration and wastewater utilization. Biovalorisation of Wastes to Renewable Chemicals and Biofuels can be used as course material for graduate students in chemical engineering, chemistry, and biotechnology, and as a reference for industrial professionals and researchers who want to gain a basic understanding on the subject.
| Author | : Matteo Bordiga |
| Publisher | : CRC Press |
| Total Pages | : 311 |
| Release | : 2017-12-15 |
| Genre | : Technology & Engineering |
| ISBN | : 1351651099 |
While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.
| Author | : M. Chandrasekaran |
| Publisher | : CRC Press |
| Total Pages | : 839 |
| Release | : 2012-08-30 |
| Genre | : Science |
| ISBN | : 1439848858 |
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.
| Author | : Anil Kumar Anal |
| Publisher | : John Wiley & Sons |
| Total Pages | : 592 |
| Release | : 2017-10-09 |
| Genre | : Technology & Engineering |
| ISBN | : 1118432932 |
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
| Author | : Patricia Joyce Pamela Zorro Mateus |
| Publisher | : CRC Press |
| Total Pages | : 133 |
| Release | : 2023-07-25 |
| Genre | : Technology & Engineering |
| ISBN | : 1000901718 |
This volume in our Sustainability: Contributions through Science and Technology series reviews the use of alternative green technologies (pressurized liquid and super-critical fluid extractions) for grape biomass valorization. Environmental sustainability and circular economy are discussed in relation to agro-industrial waste in the winemaking industry. The waste contaminates water and soil and, in large quantities, it has been related to bad odors, a high content of organic matter in water, and greenhouse gas emissions over the entire winemaking industry. Here, the authors illustrate how green extraction of commercially valuable substances can be scaled up at an industrial level. Features : Reports on waste valorization in the winemaking industry and converting the waste into more useful products including oils, antioxidants and other valuable materials Explores research which contributes to environmental sustainability and circular economy in the winemaking industry Describes other ways to reduce the ecological footprint of the wine industry such as using less fertilizer, more benign pesticides and reduction of water footprint Proposes options for a potential wine waste biorefining. Reviews alternative uses of agro-industrial wine wastes as sources of additives for the food, cosmetic and pharmaceutical industries.
