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010   $a3-030-42468-5
024 7 $a10.1007/978-3-030-42468-8
035   $a(CKB)4100000011040382
035   $a(DE-He213)978-3-030-42468-8
035   $a(MiAaPQ)EBC6177178
035   $a(PPN)243763832
035   $a(MiAaPQ)EBC6177231
035   $a(EXLCZ)994100000011040382
100   $a20200416d2020      u|         0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aUpcycling Legume Water: from wastewater to food ingredients /$fby Luca Serventi
205   $a1st ed. 2020.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2020.
215   $a1 online resource (XVI, 174 p. 27 illus., 24 illus. in color.) 
300   $aIncludes index.
311 08$a3-030-42467-7 
327   $aCh 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.
330   $aFood 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. .
606   $aFood?Biotechnology
606   $aChemistry, Organic
606   $aSustainable development
606   $aWater$xPollution
606   $aHydrology
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aOrganic Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19007
606   $aSustainable Development$3https://scigraph.springernature.com/ontologies/product-market-codes/U34000
606   $aWaste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution$3https://scigraph.springernature.com/ontologies/product-market-codes/U35040
606   $aHydrology/Water Resources$3https://scigraph.springernature.com/ontologies/product-market-codes/211000
615  0$aFood?Biotechnology.
615  0$aChemistry, Organic.
615  0$aSustainable development.
615  0$aWater$xPollution.
615  0$aHydrology.
615 14$aFood Science.
615 24$aOrganic Chemistry.
615 24$aSustainable Development.
615 24$aWaste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution.
615 24$aHydrology/Water Resources.
676   $a628.162
700   $aServenti$b Luca$4aut$4http://id.loc.gov/vocabulary/relators/aut$01065596
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910410047203321
996   $aUpcycling Legume Water: from wastewater to food ingredients$92546840
997   $aUNINA