Name: Upcycling Legume Water: From Wastewater to Food Ingredients (en Inglés)
Price: 609.25 PEN
Availability: InStock
Author: Serventi, Luca
ISBN: 9783030424701

portada Upcycling Legume Water: From Wastewater to Food Ingredients (en Inglés)

Formato

Libro Físico

Autor

Luca Serventi

Editorial

Springer

Idioma

Inglés

N° páginas

174

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 1.0 cm

Peso

0.28 kg.

ISBN13

9783030424701

Categorías

Química orgánica
Tecnología alimentaria
Ciencia, ingeniería y tecnología medioambientales

Upcycling Legume Water: From Wastewater to Food Ingredients (en Inglés)

Luca Serventi (Autor) · Springer · Tapa Blanda

Libro Nuevo

S/ 609,25

S/ 1.015,42

Ahorras: S/ 406,17

40% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Miércoles 17 de Julio y el Viernes 26 de Julio.

Lo recibirás en cualquier lugar de Perú entre 2 y 5 días hábiles luego del envío.

Reseña del libro "Upcycling Legume Water: From Wastewater to Food Ingredients (en Inglés)"

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As water and soluble nutrients are becoming a limited resource, it is critical to optimize food manufacturing at all levels. Recycling Legume Wastewater Into Food Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, gelling agents and antistaling ingredients. Early chapters discuss the processing of legumes and the wastewater generation involved. Further sections focus on wastewater generated by soaking and cooking, including the composition, functional properties, and food applications involved in each. Sprouting water, bioactives and applications in edible packaging are also discussed. In presenting a sustainable solution for legume wastewater use, this text is an important key to sustainability in food processing and the reduction of waste.