Utilization of By-Products and Treatment of Waste in the Food Industry

  • Vasso Oreopoulou
  • Winfried Russ

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Winfried Russ, Markus Schnappinger
    Pages 1-13
  3. Vassilis Gekas, Maria Nikolopoulou
    Pages 15-29
  4. Dionissios Mantzavinos
    Pages 31-51
  5. Vasileios I. Diamantis, Eleni Vaiopoulou, Alexandros Aivasidis
    Pages 73-97
  6. António G. Brito, João Peixoto, José M. Oliveira, José A. Oliveira, Cristina Costa, Regina Nogueira et al.
    Pages 109-131
  7. Evagelia Tsagaraki, Harris N. Lazarides, Konstantinos B. Petrotos
    Pages 133-157
  8. Roland Kirchmayr, Christoph Resch, Martin Mayer, Stephan Prechtl, Martin Faulstich, Rudolf Braun et al.
    Pages 159-191
  9. Gunther Pesta, Roland Meyer-Pittroff, Winfried Russ
    Pages 193-207
  10. Kristberg Kristbergsson, Sigurjon Arason
    Pages 233-258
  11. Gerald Zanker, Werner Kepplinger, Christian Pecher
    Pages 273-281
  12. Stefan Shilev, Mladen Naydenov, Ventsislava Vancheva, Anna Aladjadjiyan
    Pages 283-301
  13. Back Matter
    Pages 303-316

About these proceedings

Introduction

The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.

"ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

Utilization of By-products and Treatment of Waste in the Food Industry, the third volume of the ISEKI-Food book series, deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. Topics range from an overview about ways of utilization, the necessity of food waste utilization, treatment according to established standards and directives, methods and applications of treatments for wastewater, the use of anaerobic fermentation technology, and ideas for the range of possible useable wastes.

About the Editors

Vasso Oreopoulou is an Associate Professor of Food Chemistry and Technology in the National Technical University of Athens' School of Chemical Engineering.

Winfried Russ is a Lecturer in the Technical University of Munich's Weihenstephan Center of Life and Food Science.

 

About the Series Editor

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Human Nutrition at the University of Iceland, Iceland.

 

Keywords

ISEKI food industry food safety food science plants waste

Editors and affiliations

  • Vasso Oreopoulou
    • 1
  • Winfried Russ
    • 2
  1. 1.School of Chemical EngineeringNational Technical University of AthensAthensGreece
  2. 2.Center of Food and Life SciencesTechnical University MunichFreisingGermany

Bibliographic information

  • DOI https://doi.org/10.1007/978-0-387-35766-9
  • Copyright Information Springer Science+Business Media, LLC 2007
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-33511-7
  • Online ISBN 978-0-387-35766-9
  • About this book