Total Food

, by Waldron, K. W.; Moates, G. K.; Faulds, C. B.

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ISBN: 9781847557506 | 1847557503
Cover: Hardcover
Copyright: 1/15/2010

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This proceedings volume provides the latest research and development presented at the Total Food 2009 International Conference in Norwich, April 2009. The Total Food series of biennial conferences was initiated in 2004 by the Royal Society of Chemistry Food Group and the institute of Food Research, Norwich.

Key Drivers
A socio-economic perspective on co-product exploitation	p. 3
Value added products-Plants
Food applications of novel ingredients from agro-based sustainable sources	p. 17
Improving the textural characteristics of brewer's spent grain breads by combination of sour dough and different enzymes	p. 27
Effect of packaging conditions on shelf-life of bologna sausages made with orange juice wastewater and oregano essential oil	p. 32
Effects of industrial processing on content and properties of dietary fibre of strawberry wastes	p. 38
Formulation and acceptability studies of high fibre cookies made from pink guava (Psidium guajava) decanter/agro waste	p. 44
Extraction of antioxidant compounds from apple pomace	p. 53
Extracting novel foam and emulsion stability enhancers from brewers' grain	p. 58
Biological production of vanillin from ferulic acid obtained from wheat bran hydrolyzates	p. 64
Methanolic extract of Cistus ladaniferus as a source of phenolic antioxidants for use in foods	p. 70
Addition of lemon and orange fibers as functional ingredients to a sweetened cheese	p. 74
Application of orange fibre as a functional ingredient in botifarró: a Spanish blood sausage	p. 80
Prebiotic potential and antimicrobial effect from a by-product of the almond processing industry	p. 86
Apple (Malus domestica Borkh. cv Bramley's Seedling) peel waste as a valuable source of natural phenolic antioxidants	p. 90
Optimization of cultivation conditions for the production of bacterial phytase from Enterobacter sakazakii ASUIA279 newly isolated from Malaysian maize root	p. 96
Utilization of pumpkin flour in expanded breakfast cereals	p. 105
Peroxidase and laccase activity as tools to control crosslinking in arabinoxylans	p. 109
Effects of storage and associated processing activities on texture, structure and microbiology in novel ingredients from agri-based sustainable sources	p. 114
Antioxidant properties of Gracilaria birdiae and Gracilaria cornea, two red seaweeds from the Brazilian coasts	p. 119
Value added products-Fish, meat & dairy
Dairy side stream valorisation	p. 129
The use of commercial enzymes for the production of potential bioactive peptides from low value bovine muscle and bovine offal proteins	p. 134
Bioactive properties of hydrolysates from Mackerel viscera	p. 138
Comparison between gelatines extracted from Mackerel and Blue Whiting heads using different organic acids	p. 142
Measuring Sustainability
LCA for co-product exploitation	p. 149
Integrated approaches-process and chain
Process optimization	p. 157
Last Minute Market-Increasing the economic, social and environmental value of unsold products in the food chain	p. 162
Energy recovery and technologies for water recovery & recycling
Biomethane and biohydrogen from food byproduct	p. 171
The effect of alcohols on cellulase activity	p. 181
Water recycling and recovery in food and drink processing	p. 186
Chemical and physiological characterisation of aerobic treatment of rum distillery spentwash using Aspergillus niger	p. 196
Dead fish valorisation by anaerobic digestion	p. 200
Agro-food byproducts and waste as raw materials for the two-stage hydrogen fermentation process	p. 204
Bulk products for food, feed & non-food uses
Sustainable dyes from agri-food chain co-products	p. 211
Food fraction valorisation as animal feed in the Basque Country	p. 219
Asparagus fibres as reinforcing materials for developing 100% biodegradable packaging	p. 224
Increasing protein extraction yield from duckweed (Lemna obscura) with an ammonia treatment	p. 229
Diffusion of bioactive peptides from chitosan-based edible films-effects of temperature and peptides molecular weight	p. 233
Functional properties of Gleditsia triacanthos seeds extracts and their incorporation into galactomannan films for food applications	p. 238
An investigation on the effect of formulation and extrusion temperature on physico-chemical characteristics of tomato-enriched snacks	p. 244
Subject Index	p. 249
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Total Food

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