Academic Press | Handbook Of Grape Processing By-Products: Sustainable Solutions (2017 EN)

Author: Charis Galanakis (Editor)
Full Title: Handbook Of Grape Processing By-Products: Sustainable Solutions
Publisher: Academic Press; 1st edition (March 27, 2017)
Year: 2017
ISBN-13: 9780128098714 (978-0-12-809871-4), 9780128098707 (978-0-12-809870-7)
ISBN-10: 0128098716, 0128098708
Pages: 326
Language: English
Genre: Food Science: Food Processing
File type: PDF (True)
Quality: 10/10
Price: $300.00


Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry.

Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors.


Key Features:
✓ Presents in-depth information on grape processing
✓ Addresses the urgent need for sustainability within wineries
✓ Reveals the opportunities of reutilizing processing by-products in profitable ways
✓ Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products

Readership:
Agricultural or food engineers who work in the wine making industry and are seeking to improve their grape by-products management by actively utilizing the waste in effective applications, Researchers working in related food and environmental fields; Food scientists and technologists; Environmental, agricultural and chemical engineers; Professionals working in the food industry and wineries.

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