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Utilization of By-Products and Treatment of Waste in the Food Industry

  • Conference proceedings
  • © 2007

Overview

Editors:
  1. Vasso Oreopoulou

    1. School of Chemical Engineering, National Technical University of Athens, Athens, Greece

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  2. Winfried Russ

    1. Center of Food and Life Sciences, Technical University Munich, Freising, Germany

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  • 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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Table of contents (15 papers)

  1. Front Matter

    Pages i-xvi
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  2. Waste Related to the Food Industry: A Challenge in Material Loops

    • Winfried Russ, Markus Schnappinger
    Pages 1-13

  3. Introduction to Food Waste Treament: The 14001 Standards

    • Vassilis Gekas, Maria Nikolopoulou
    Pages 15-29

  4. Basic Unit Operations in Wastewater Treatment

    • Dionissios Mantzavinos
    Pages 31-51

  5. Anaerobic Digestion of Organic Residues and Wastes

    • Gunther Pesta
    Pages 53-72

  6. Fundamentals and Applications of Anaerobic Digestion For Sustainable Treatment of Food Industry Wastewater

    • Vasileios I. Diamantis, Eleni Vaiopoulou, Alexandros Aivasidis
    Pages 73-97

  7. Fermentation of Distiller's Wash in a Biogas Plant

    • Anselm Gleixner
    Pages 99-108

  8. Brewery and Winery Wastewater Treatment: Some Focal Points of Design and Operation

    • António G. Brito, João Peixoto, José M. Oliveira, José A. Oliveira, Cristina Costa, Regina Nogueira et al.
    Pages 109-131

  9. Olive Mill Wastewater Treatment

    • Evagelia Tsagaraki, Harris N. Lazarides, Konstantinos B. Petrotos
    Pages 133-157

  10. Anaerobic Degradation of Animal By-Products

    • Roland Kirchmayr, Christoph Resch, Martin Mayer, Stephan Prechtl, Martin Faulstich, Rudolf Braun et al.
    Pages 159-191

  11. Utilization of Whey

    • Gunther Pesta, Roland Meyer-Pittroff, Winfried Russ
    Pages 193-207

  12. Utilization of Plant By-Products for the Recovery of Proteins, Dietary Fibers, Antioxidants, and Colorants

    • Vasso Oreopoulou, Constantina Tzia
    Pages 209-232

  13. Utilization of By-Products in the Fish Industry

    • Kristberg Kristbergsson, Sigurjon Arason
    Pages 233-258

  14. Examples of Special Case Studies in Different Branches

    • Winfried Russ
    Pages 259-272

  15. Incineration of Solid Food Waste: A Project About Spent Grain

    • Gerald Zanker, Werner Kepplinger, Christian Pecher
    Pages 273-281

  16. Composting of Food and Agricultural Wastes

    • Stefan Shilev, Mladen Naydenov, Ventsislava Vancheva, Anna Aladjadjiyan
    Pages 283-301

  17. Back Matter

    Pages 303-316
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Keywords

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.

Editors and Affiliations

  • School of Chemical Engineering, National Technical University of Athens, Athens, Greece

    Vasso Oreopoulou

  • Center of Food and Life Sciences, Technical University Munich, Freising, Germany

    Winfried Russ

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