Handbook of Grape Processing By-Products Sustainable Solutions
Coordonnateur : Galanakis Charis M.
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.
1. State of the Art in Grape Processing By-Products 2. The Biorefinery Concept for the Industrial Valorization of Grape Processing By-Products 3. Vermicomposting of Winemaking By-Products 4. Reuse of Vine-Shoots Wastes for Agricultural Purposes 5. Extraction of Bioactive Compounds from Grape Processing By-Products 6. Membrane Technologies for the Separation of Compounds Recovered From Grape Processing By-Products 7. Emerging Technologies for the Recovery of Valuable Compounds From Grape Processing By-Products 8. Patent Survey 9. Oenological Applications of Winemaking By-Products 10. Applications of Recovered Bioactive Compounds in Food Products 11. Grape Processing By-Products as Active Ingredients for Cosmetic Proposes
- Agricultural or food engineer who works in the wine making industry and is seeking to improve their grape by-products management by actively utilizing the waste in effective applications
- Researchers working in the edge of food and environmental field
- Food scientists and technologists
- Environmental, agricultural and chemical engineers
- Professional working in the food industry and wineries
- 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
Date de parution : 03-2017
Ouvrage de 326 p.
19x23.3 cm
Thèmes de Handbook of Grape Processing By-Products :
Mots-clés :
added-value products; additives; ageing; antimicrobial; antioxidant activity; antioxidants; aroma; bioactives; bioenergy; biofertilizer; biofuels; bioplaguicide; biorefinery; biostimulant; by-products; color; compost; cosmetic; dermis; earthworms; emerging extraction technologies; epidermis; extraction; fatty acids; fertilizer; food separations; fractionation; functional food; grape; grape marc; grape pomace; grape processing by-products; high added-value compounds; intellectual property; patent; pesticide-detoxifying esterases; phenolic; phenolic and aroma compounds; phenols; phytochemicals; polyphenols; recovery; revalorization; skin; tannins; texture; ultrafiltration; vermicompost; vermicomposting; vine-shoots; viticulture wastes; waste; wine; wine and winery by-products; winemaking; winemaking by-products
