Upcycling legume water : from wastewater to food ingredients / Luca Serventi.
Serventi, Luca.
2020
TD429 .S47 2020
Available Online

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Title Upcycling legume water : from wastewater to food ingredients / Luca Serventi.
Author Serventi, Luca.
ISBN 9783030424688 (electronic book)
3030424685 (electronic book)
9783030424671
3030424677
DOI https://doi.org/10.1007/978-3-030-42
Published Cham : Springer, 2020.
Language English
Description 1 online resource
Other Standard Identifiers 10.1007/978-3-030-42
Call Number TD429 .S47 2020
Dewey Decimal Classification 628.162
Summary Food 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.
Note Includes index.
Access Note Access limited to authorized users.
Available in Other Form Print version: 9783030424671
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Ch 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.

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