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Upcycling legume waterfrom wastewate...

Serventi, Luca.

Upcycling legume waterfrom wastewater to food ingredients /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Upcycling legume waterby Luca Serventi.
Reminder of title:	from wastewater to food ingredients /
Author:	Serventi, Luca.
Published:	Cham :Springer International Publishing :2020.
Description:	xvi, 174 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Water reuse.
Online resource:	https://doi.org/10.1007/978-3-030-42468-8
ISBN:	9783030424688$q(electronic bk.)

Upcycling legume waterfrom wastewater to food ingredients /
Serventi, Luca.

Upcycling legume waterfrom wastewater to food ingredients /[electronic resource] :by Luca Serventi. - Cham :Springer International Publishing :2020. - xvi, 174 p. :ill., digital ;24 cm.

Ch 1: Legume Processing -- Ch 2: Wastewater Generation -- Ch 3: Soaking Water Composition -- Ch 4: Soaking Water Functional Properties -- Ch 5: Soaking Water Applications -- Ch 6: Cooking Water Composition -- Ch 7: Cooking Water Functional Properties -- Ch 8: Cooking Water Applications -- Ch 9: Sprouting Water Composition -- Ch 10: Bioactives in Legumes -- Ch 11: Edible Packaging from Legume By-Products.

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.

ISBN: 9783030424688$q(electronic bk.)

Standard No.: 10.1007/978-3-030-42468-8doiSubjects--Topical Terms:

220236
Water reuse.

LC Class. No.: TD429 / .S478 2020

Dewey Class. No.: 628.162

Upcycling legume waterfrom wastewater to food ingredients /
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300 $a xvi, 174 p. : $b ill., digital ; $c 24 cm.
505 0 $a Ch 1: Legume Processing -- Ch 2: Wastewater Generation -- Ch 3: Soaking Water Composition -- Ch 4: Soaking Water Functional Properties -- Ch 5: Soaking Water Applications -- Ch 6: Cooking Water Composition -- Ch 7: Cooking Water Functional Properties -- Ch 8: Cooking Water Applications -- Ch 9: Sprouting Water Composition -- Ch 10: Bioactives in Legumes -- Ch 11: Edible Packaging from Legume By-Products.
520 $a 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.
650 0 $a Water reuse. $3 220236
650 0 $a Legumes as food. $3 646716
650 1 4 $a Food Science. $3 274110
650 2 4 $a Organic Chemistry. $3 274120
650 2 4 $a Sustainable Development. $3 277403
650 2 4 $a Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution. $3 273737
650 2 4 $a Hydrology/Water Resources. $3 675922
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