Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: * Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization * Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management * Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.

Benjamin K. Simpson, PhD, Professor, Food Science and Agricultural Chemistry Department, McGill University, Montreal, QC, Canada. Alberta N.A. Aryee, PhD, Assistant Professor, Department of Human Ecology (Food Science and Biotechnology) Delaware State University, Dover, DE, USA. Fidel Toldrá, PhD, Professor, Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain.

Leseprobe