Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.
Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.
This book offers readers a thorough introduction to the Dinaric Karst System in Croatia. As the first comprehensive book on the country’s caves and karst, it presents a wealth of fascinating photographs from its karst underground. To date, ca. 12,000 caves and pits have been confirmed in Croatia, approximately 35% of which contain constant groundwater. Knowing the amount, direction and quality of groundwater that has been discovered in caves of the Croatian karst allows us to predict with greater certainty the hydrogeological situation of some karst areas where no special drilling or borehole measurements were performed. In the process of building highways in the country’s karst regions over the last thirty years, thousands of caverns (speleological features without natural entrances) were discovered and thoroughly explored. All of them were geologically mapped, surveyed, and photographed in detail. Extensive research was systematically carried out in Croatian karst regions on sections of roads, highways, cuttings, slides, tunnels, bridge foundations, viaducts, etc., while creating ca. 800 kilometers of highways (such as the Zagreb-Rijeka highway, Zagreb-Split-Dubrovnik highway, Y-Ipsilon of Istria semi-highway, Rijeka-Rupa highway, Zagreb-Zadar semi-highway, and the Rijeka bypass). Some of these caverns contain major chambers like in the “Sveti Rok” tunnel and in some of them, like in the “Vrata” tunnel, it was even necessary to build a bridge. This bridge is the longest one in the world built in a tunnel over a cavern. The book describes this and many more features of the cave exploration of the Dinaric Karst System of Croatia, making it a valuable resource for researchers, engineers, cavers, and all other readers interested in karst.
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