Cover
List of Contributors
Preface
1 An Introduction to Agricultural and Fishery Wastes
1. 1.1 Introduction
2. 1.2 Livestock Waste
3. 1.3 Fishery Waste
4. 1.4 Fruit and Vegetable Waste
5. 1.5 Wastewater
6. 1.6 Conclusions
7. References
Part 1: On Animal Byproducts
1. 2 Pork Byproducts
  1. Abbreviations
  2. 2.1 Introduction
  3. 2.2 Production and Characterization of Pork Byproducts
  4. 2.3 Nutritional Composition of the Main Edible Pork Byproducts
  5. 2.4 Applications of Pork Byproducts
  6. 2.5 Concluding Remarks
  7. Acknowledgments
  8. References
2. 3 Cattle Byproducts
  1. 3.1 Introduction
  2. 3.2 Characterization of Cattle By‐Products
  3. 3.3 Nutritional Composition of the Main Edible Cattle By‐Products
  4. 3.4 Applications of Cattle By‐Products
  5. 3.5 Final Considerations
  6. References
3. 4 Byproducts from Dairy Processing
  1. 4.1 Introduction
  2. 4.2 Skimmed Milk‐Based Byproducts
  3. 4.3 Whey and Whey‐Based Products
  4. 4.4 Buttermilk
  5. 4.5 The Milk Fat Globule Membrane
  6. 4.6 Milk and Whey Permeates
  7. 4.7 Indigenous Milk Enzymes
  8. 4.8 Milk Salts
  9. 4.9 Colostrum
  10. Acknowledgments
  11. References
4. 5 Byproducts from Butter and Cheese Processing
  1. 5.1 Introduction
  2. 5.2 Milk Composition
  3. 5.3 Processing of Butter and Cheese
  4. 5.4 Dairy Byproducts Applications
  5. 5.5 Conclusions
  6. References
5. 6 Poultry Byproducts
  1. 6.1 Introduction
  2. 6.2 Chicken Manure/Excreta
  3. 6.3 Chicken Manure Types
  4. 6.4 Methods of Processing Poultry Manure
  5. 6.5 Poultry Waste as Cattle Feed
  6. 6.6 Biogas Production of Poultry Manure
  7. 6.7 Chemical Process of Production of Biogas by Anaerobic Digestion and Its Alternative Applications
  8. 6.8 Solid Waste Systems
  9. 6.9 Poultry Feathers
  10. 6.10 Ostrich Oil
  11. 6.11 Egg Shells
  12. 6.12 Poultry as an Alternative to Gelatin
  13. Acknowledgments
  14. References
6. 7 Utilization of Egg Byproducts for Food and Biomaterial Applications
  1. 7.1 Introduction
  2. 7.2 Composition of the Avian Egg
  3. 7.3 Processing of Eggs
  4. 7.4 Extraction and Separation of Bioactive Compounds from Egg Byproducts
  5. 7.5 Bioactive Components of the Eggshells and Egg‐Yolk
  6. 7.6 Commercial Application of Egg Byproducts
  7. References
7. 8 Egg Processing Discards
  1. 8.1 Introduction
  2. 8.2 Conclusion
  3. References
8. 9 Byproducts from Fish Harvesting and Processing
  1. 9.1 Introduction
  2. 9.2 Fish Collagen
  3. 9.3 Fish Gelatin
  4. 9.4 Fish Oil
  5. 9.5 Fish Calcium
  6. 9.6 Fish Enzymes
  7. 9.7 Fish Chondroitin Sulfate
  8. 9.8 Concluding Remarks
  9. Acknowledgments
  10. References
9. 10 Byproducts from Shellfish Harvesting and Processing
  1. 10.1 Introduction
  2. 10.2 Enzymes from Shellfish Processing Byproducts
  3. 10.3 Protein and Bioactive Peptides from Shellfish Processing Byproducts
  4. 10.4 Carotenoid and Carotenoprotein from Shellfish Processing Byproducts
  5. 10.5 Chitin and Chitosan from Shellfish Processing Byproducts
  6. References
10. 11 Microbial Enzymes from Fish Processing Discards
  1. 11.1 Introduction
  2. 11.2 Seafood Harvesting and Processing Discards
  3. 11.3 Fish and Shellfish Processing Discards
  4. 11.4 Seafood Discards as Substrates for Microbial Enzyme Production
  5. 11.5 Conclusions
  6. References
11. 12 Animal Discards in Livestock Feed Manufacture
  1. 12.1 Introduction
  2. 12.2 Animal Discards and Byproducts
  3. 12.3 Regional Importance of Livestock Discards
  4. 12.4 Factors Influencing the Use of Animal Discards in Livestock Feed
  5. 12.5 Production and Composition of the Animal Discard or By Product
  6. 12.6 Economic Importance of Animal Discards
  7. 12.7 Livestock Discards and Feed Formulation
  8. 12.8 Meat and Bone Meal and Meat Meal
  9. 12.9 Blood Meal
  10. 12.10 Poultry‐Byproduct Meal
  11. 12.11 Fish Meal
  12. 12.12 Feather Meal
  13. 12.13 Grease in Livestock Feeds
  14. 12.14 Whey
  15. 12.15 Types of Whey
  16. 12.16 Production and Processing of Whey
  17. 12.17 Whey in Animal Feed
  18. 12.18 Whey Disposal
  19. 12.19 Whey in Non‐Ruminants Feed
  20. 12.20 Whey in Ruminant Feed
  21. 12.21 Milk Replacer in Calves
  22. 12.22 Spray‐Dried Plasma Protein
  23. 12.23 Sources of Plasma Protein
  24. 12.24 Amino Acid Concentration of Protein Plasma
  25. 12.25 Immune Support of Spray‐Dried Protein Plasma
  26. 12.26 Summary
  27. References
12. 13 Bioactive Peptides from Fish Collagen Byproducts: A Review
  1. 13.1 Introduction
  2. 13.2 Collagen Molecules
  3. 13.3 Collagen and Gelatin Extraction Processes
  4. 13.4 Enzymatic Hydrolysis Process for the Production of Collagen Hydrolysates
  5. 13.5 Biological Activities of Fish Collagen‐Based Peptides
  6. 13.6 Potential Applications in Functional Foods or Pharmaceuticals
  7. 13.7 Conclusion
  8. References
13. 14 Bioactive Compounds from Animal Meat Byproducts
  1. 14.1 Introduction
  2. 14.2 Enzymatic Hydrolysis for Peptides Production
  3. 14.3 Bioactivities of the Obtained Peptides
  4. 14.4 Use of Byproducts as a Source of Bioactive Peptides
  5. 14.5 Future Trends
  6. Acknowledgments
  7. References
Part 2: On Plant Byproducts
1. 15 High‐Value Products from Cereal, Nuts, Fruits, and Vegetables Wastes
  1. 15.1 Introduction
  2. 15.2 Food Wastes by Categories
  3. 15.3 Extraction of Bioactive Compounds from Plant Wastes
  4. 15.4 High‐Value Products from Plant Wastes
  5. 15.5 Conclusion
  6. References
2. 16 Advances in Plant‐Based Waste‐to‐Energy Conversion Technologies
  1. 16.1 Introduction
  2. 16.2 Characteristics of Plant Food Wastes
  3. 16.3 Collection of Plant Food Wastes
  4. 16.4 Pretreatments of Plant Food Waste
  5. 16.5 Storage of Plant Food Wastes
  6. 16.6 Technologies for Converting Plant Food Waste to Bioenergy
  7. 16.7 Conclusions
  8. References
3. 17 Biological and Microbial Technologies for the Transformation of Fruits and Vegetable Wastes
  1. 17.1 Introduction
  2. 17.2 Sources and Components of Some Global Fruits and Vegetable Waste
  3. 17.3 Biological and Microbial Processes Used on Fruit and Vegetable Waste
  4. 17.4 Conclusion
  5. References
4. 18 Bioethanol from Waste – Prospects and Challenges of Current and Emerging Technologies
  1. 17.1 Abbreviations
  2. 18.1 Introduction
  3. 18.2 Overview of Bioethanol Market
  4. 18.3 Second Generation Bioethanol Production Processes
  5. 18.4 Environmental Sustainability
  6. 18.5 Conclusions
  7. References
5. 19 Applicability of Agro Waste for Remediation of Chemical Contaminants in Water
  1. 19.1 Introduction
  2. 19.2 Determination of Chemical Contaminants in Aquatic Environment
  3. 19.3 Possibilities of Bioconversion of Agro‐Waste Using Microorganisms
  4. 19.4 Different Parameters Involvement in Chemical Contaminant Biosorption
  5. 19.5 Agro‐Waste Byproducts and Their Potential Application for Remediation
  6. 19.6 Agro‐Waste Materials: Dye Removal Agents
  7. 19.7 Conclusion
  8. Acknowledgments
  9. References
6. 20 Biopesticides and Biofertilizers: Types, Production, Benefits, and Utilization
  1. 20.1 Introduction
  2. 20.2 What is Biopesticides?
  3. 20.3 Major Biopesticide Companies
  4. 20.4 Benefits of Biopesticides
  5. 20.5 Precautionary Measures in the Use of Biopesticides
  6. 20.6 Categories of Biopesticides
  7. 20.7 Types of Biopesticides
  8. 20.8 Mode of Action of Biopesticides
  9. 20.9 Production of Biopesticide
  10. 20.10 What is Biofertilizer?
  11. 20.11 Precautionary Measures in the Use of Biofertilizers
  12. 20.12 Major Biofertilizer Companies
  13. 20.13 Types of Biofertilizers and Mode of Action
  14. 20.14 Zinc Solubilization
  15. References
7. 21 Valorization of Agricultural Byproducts Through Conversion to Biochar and Bio‐Oil
  1. 21.1 Introduction
  2. 21.2 Pyrolysis Technologies for Biochar and Bio‐Oil Production
  3. 21.3 Quality Characteristics of Agricultural Byproducts‐Derived Biochar and Bio‐Oil
  4. 21.4 Potential Utilization of Biochar and Bio‐Oil
  5. 21.5 The Global Scenario of Biochar and Bio‐Oil Production from Agricultural Byproducts
  6. 21.6 Summary and Conclusions
  7. References
8. 22 Polymers and Adsorbents from Agricultural Waste
  1. 22.1 Introduction
  2. 22.2 Polymers
  3. 22.3 Polyhydroxyalkanoates
  4. 22.4 Polylactic Acids
  5. 22.5 Chitin and Chitosan
  6. 22.6 Other Polymers
  7. 22.7 Adsorption
  8. 22.8 Pretreatment of Agricultural Wastes
  9. 22.9 Adsorption by Treated Agricultural Waste Biomass
  10. 22.10 Bio‐based Polymers as Adsorbents
  11. 22.11 Conclusion
  12. References
9. 23 Technologies for Compost Production from Plant Byproducts
  1. 23.1 Introduction
  2. 23.2 Benefits and Challenges
  3. 23.3 Composting Process
  4. 23.4 Compost Facilities
  5. 23.5 Siting Considerations
  6. 23.6 Products from Composting
  7. 23.7 Conclusion
  8. References
10. 24 Utilization of Selected Tropical Crops (Cocoa, Kola Nuts, Sorghum, Millet, and Shea Butter)
  1. 24.1 Introduction
  2. 24.2 Cocoa
  3. 24.3 Kola Nuts
  4. 24.4 Sorghum
  5. 24.5 Millet
  6. 24.6 Shea Butter
  7. References
11. 25 Economic Value of Agro Waste in Developing Countries
  1. 25.1 Introduction
  2. 25.2 Cost‐Benefit Analysis: Benefits
  3. 25.3 Cost‐Benefit Analysis: Costs
  4. 25.4 Practical Issues in Conducting a Cost‐Benefit Analysis
  5. 25.5 Decision Rule
  6. 25.6 Summary
  7. References
12. 26 Energy and Environmental Mitigation Potential of Rice Byproducts
  1. 26.1 Introduction
  2. 26.2 Global Rice and Rice Byproduct Production
  3. 26.3 Characteristics of Rice Byproducts
  4. 26.4 Biochemical Energy Potential of Rice Husk
  5. 26.5 Thermochemical Energy Potential of Rice Husk
  6. 26.6 Environmental Mitigation Potential of Rice Byproducts
  7. 26.7 Conclusion
  8. References
13. 27 Thermochemical Conversion of Lignocellulosic Biomass for the Production of Bioenergy
  1. 27.1 Introduction
  2. 27.2 “Dry” Thermochemical Biomass Conversion
  3. 27.3 “Wet” Processes
  4. 27.4 Conclusion
  5. References
14. 28 Dioxins from Agro Waste Combustion: Evaluation and Management
  1. 28.1 Introduction
  2. 28.2 PCDD/Fs Formation Mechanisms
  3. 28.3 PCDD/Fs from Agro‐Waste Emission Factors
  4. 28.4 Remediation
  5. References
15. 29 Techno‐economic Assessment of Bioenergy from Manure
  1. 28.1.1 Abbreviations
  2. 29.1 Introduction
  3. 29.2 Basics in Anaerobic Digestion
  4. 29.3 Methodology for the Techno‐Economic Assessment
  5. 29.4 Case Studies for Greece
  6. 29.5 Conclusions
  7. References
16. 30 Fruit, Nut, Cereal, and Vegetable Waste Valorization to Produce Biofuel
  1. 30.1 Introduction
  2. 30.2 Biofuel
  3. 30.3 Pre‐Processing/Pre‐Treatment Methods for Fruit, Vegetable, Nut, and Cereal Waste
  4. 30.4 Other Value‐Added Products from Fruit, Vegetable, Nut, and Cereal Waste Valorization
  5. 30.5 Conclusion
  6. References
17. 31 Economic Impacts of Value Addition to Agricultural Byproducts
  1. 31.1 Introduction
  2. 31.2 Why Value Addition to Agricultural By‐Products?
  3. 31.3 Transformation of Agricultural By‐Products
  4. 31.4 Economic Impacts of Value Addition in Agricultural By‐Products
  5. 31.5 Economic Policies to Promote Value Addition
  6. 31.6 Conclusions and Policy Implications
  7. References
18. 32 Constraints to Value Addition to Agricultural Byproducts
  1. 32.1 Introduction
  2. 32.2 The Benefits of Agricultural Byproducts
  3. 32.3 Constraints to Value Addition to Agricultural Byproducts
  4. 32.4 Policy Implications
  5. 32.5 Case Studies
  6. 32.6 Summary and Conclusions
  7. References
Index
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List of Tables

Chapter 2
1. Table 2.1 Proximate composition in edible pork byproducts.
2. Table 2.2 Amino acid composition in edible pork byproducts.
3. Table 2.3 Cholesterol content and fatty acid composition in edible pork bypro...
4. Table 2.4 Vitamins contents in edible pork byproducts.
5. Table 2.5 Minerals contents in edible pork byproducts.
Chapter 3
1. Table 3.1 Examples of edible meat byproducts and countries where they are typ...
2. Table 3.2 Example of proximate composition in major nutrients per 100 g of be...
Chapter 4
1. Table 4.1 Diversity of dairy products.
2. Table 4.2 Typical composition sweet and acid whey (% by weight).
3. Table 4.3 Indigenous Enzymes of Significance to Milk.
4. Table 4.4 Concentration of milk salt constituents (mg L⁻¹ milk).
Chapter 5
1. Table 5.1 Composition of bovine milk from different breeds.
2. Table 5.2 Properties of α‐ and β‐anomers of lactose.
3. Table 5.3 Protein quality of casein and whey protein as compared to egg.
4. Table 5.4 Composition of raw materials and products of butter manufacture.
5. Table 5.5 Characteristics of sweet and acid wheys.
6. Table 5.6 Composition of whey powders.
7. Table 5.7 Relative sweetness and caloric value of lactose, lactose derivative...
8. Table 5.8 Composition of caseins and caseinates.
Chapter 9
1. Table 9.1 Sources, active peptide sequence and molecular weight (MW) of bioac...
Chapter 10
1. Table 10.1 Biochemical properties of various shellfish trypsins.
2. Table 10.2 Biological activity of peptides derived from shellfish processing ...
3. Table 10.3 Carotenoid contents from different shellfish processing byproducts...
Chapter 12
1. Table 12.1 Nutrient and energy composition of 12 meat and bone meal samples s...
2. Table 12.2 Energy and nutrient composition of feed ingredients of animal orig...
3. Table 12.3 Dry matter, crude protein, and amino acid contents of some animal ...
4. Table 12.4 Amino acid concentrations of plasma protein (%, as‐is basis).^a
Chapter 13
1. Table 13.1 Examples of some bioactive peptides derived from collagenous sourc...
2. Table 13.2 Examples of commercially available collagen peptides.
Chapter 14
1. Table 14.1 Characteristics and optimal conditions of main enzymes used in the...
2. Table 14.2 Bioactive peptide sequences isolated and identified after enzyme h...
Chapter 15
1. Table 15.1 Cereal waste estimates with respect to geographical locations.
2. Table 15.2 Summary of fruit and vegetable wastes generated in selected countr...
3. Table 15.3 Major polyphenolic compounds from plant wastes.
Chapter 16
1. Table 16.1 Emissions of greenhouse gas from selected waste management options...
2. Table 16.2 Composition of some plant biomass materials^a.
3. Table 16.3 Characteristics of selected wastewaters from selected fruits and v...
4. Table 16.4 Comparison of the effects of selected pretreatments for lignocellu...
5. Table 16.5 Biogas production from selected plants biomass materials.
6. Table 16.6 A comparison of different thermochemical processes (Priyadarsan et...
Chapter 17
1. Table 17.1 Food waste heirarchy.
2. Table 17.2 Factors necessitating valorization of food processing byproducts.
3. Table 17.3 Sources of some fruit and vegetable waste and their estimated perc...
4. Table 17.4 Potential byproducts of some fruit and vegetable waste.
5. Table 17.5 Advantages SSF over SmF.
6. Table 17.6 Use of fruit and vegetables as substrate for the production of cer...
7. Table 17.7 Microorganism responsible for the production of various biofuels.
Chapter 18
1. Table 18.1 An overview of operational units worldwide for the production of c...
2. Table 18.2 An overview of operational units worldwide for the production of b...
3. Table 18.3 Review of production processes, inputs, and ethanol yields per foo...
Chapter 21
1. Table 21.1 Quality characteristics of biochars generated from agricultural by...
2. Table 21.2 Quality characteristics of pyrolysis bio‐oils generated from agric...
Chapter 22
1. Table 22.1 PHA and lactic acid production by different strains from selected ...
2. Table 22.2 A list of key properties of adsorbents for any application and def...
Chapter 24
1. Table 24.1 Global cocoa bean production from 2012/2013 to 2015/2016 by countr...
2. Table 24.2 Global Kola nut production for 2013 by country (in 1000 metric ton...
Chapter 25
1. Table 25.1 Typical benchmarks for key financial parameters.
Chapter 26
1. Table 26.1 Estimated contribution to rice production per annum by the top 10 ...
2. Table 26.2 Thermophysical characteristics of rice byproducts (Jha and Singh 2...
3. Table 26.3 Methane yields (in terms of VS) from anaerobic digestion of rice s...
4. Table 26.4 Advantages of thermochemical conversion of rice husk over biochemi...
5. Table 26.5 Emission from open burning of rice straw (Gadde et al. 2009b).
6. Table 26.6 Emission factors from rice husk combustion in comparison to fuelwo...
7. Table 2.7 Characterized environmental impact of fuelwood stove and rice husk ...
Chapter 28
1. Table 28.1 Some emission factors of PCDD/Fs from biomass burning sources with...
Chapter 29
1. Table 29.1 Typical characteristics of organic substrates (Al Seadi et al. 200...
2. Table 29.2 Equations for the calculation of operational parameters for the AD...
3. Table 29.3 Typical composition of biogas (Al Seadi et al. 2008).
4. Table 29.4 Technical specifications and operating parameters of AD plant.
5. Table 29.5 Sub‐costs and incomes of the anaerobic digestion plant.
6. Table 29.6 Indicators for investment analysis.
7. Table 29.7 Assumptions for the assessment of economic viability of Case Study...
Chapter 30
1. Table 30.1 Classifications of fresh fruits, vegetables, nuts, and cereals fro...
2. Table 30.2 Inedible fraction of fruits and vegetables (%) based upon literatu...

List of Illustrations

Chapter 2
1. Figure 2.1 Main uses of pork byproducts
Chapter 3
1. Figure 3.1 Main uses and applications of cattle byproducts.
2. Figure 3.2 Flow diagram of main routes for value‐addition to cattle byproduc...
Chapter 4
1. Figure 4.1 Milk production for major countries and regions.
2. Figure 4.2 Utilization of milk and dairy products in Europe in 2015 (% and m...
3. Figure 4.3 Overviewing of processing options for whey and whey products.
4. Figure 4.4 Industrial applications of whey ingredients.
5. Figure 4.5 Process line for lactose manufacture. 1‐Evaporator; 2‐Crystalliza...
6. Figure 4.6 EU market structure for lactose in 2005.
7. Figure 4.7 Lactose derivatives for food applications.
8. Figure 4.8 Growth opportunities for lactose and derivatives.
9. Figure 4.9 Schematic representation of the milk fat globule membrane. (PC‐ph...
10. Figure 4.10 Process for removal of bacteria from milk by microfiltration....
11. Figure 4.11 Schematic representation of the changes that occur in the distri...
Chapter 5
1. Figure 5.1 Per capita consumption of dairy products from 1976 to 2016.
2. Figure 5.2 Byproducts of butter and cheese processing, showing the approxima...
3. Figure 5.3 Formation of lactose derivatives from lactose.
Chapter 7
1. Figure 7.1 Structure of an egg showing its different parts, including the eg...
Chapter 8
1. Figure 8.1 The reproductive system of a hen with incompletely formed egg....
2. Figure 8.2 The structure of a shelled egg.
3. Figure 8.3 Egg cracking units with breakers and egg‐yolk separators.
Chapter 9
1. Figure 9.1 Asian seabass byproducts as raw materials for production of biomo...
2. Figure 9.2 Enzymatic hydrolysis of collagen.
3. Figure 9.3 The hierarchical structure of a self‐assembled HA‐collagen compos...
4. Figure 9.4 Structure of chondroitin with various sulfation positions.
Chapter 10
1. Figure 10.1 pH (a) and temperature (b) profiles of lipase from hepatopancrea...
2. Figure 10.2 Comparison between the chemical structures of cellulose and chit...
3. Figure 10.3 The molecular structure of α‐chitin (a) and β‐chitin (b) viewed ...
4. Figure 10.4 Chitin chitosan chitooligosaccharides N‐acetyl glucosamine and g...
Chapter 13
1. Figure 13.1 Schematic representation of fish collagen and gelatin extraction...
Chapter 14
1. Figure 14.1 Flow diagram of main routes for value‐addition to meat byproduct...
2. Figure 14.2 Flow diagram for the generation of bioactive peptides through th...
Chapter 15
1. Figure 15.1 Chemical structure of chlorophyll.
Chapter 16
1. Figure 16.1 Losses in fruits and vegetables commodities in different regions...
2. Figure 16.2 The VS and C/N of some fruits and vegetables (Asquer et al. 2013...
3. Figure 16.3 Tomato harvest.
4. Figure 16.4 Food waste collected in Sacramento and trucks used to collect fo...
5. Figure 16.5 Bioseparator for separating contaminants from food waste prior t...
6. Figure 16.6 Plastics and other materials separated from food waste.
7. Figure 16.7 Baled corn stover and stored on a farm in Iowa and baled wheat s...
8. Figure 16.8 Corn stover ensilage on a farm in Germany for use in anaerobic d...
9. Figure 16.9 UC Davis high rate anaerobic digestion system.
10. Figure 16.10 Anaerobic digestion and renewable natural gas facility in Sacra...
11. Figure 16.11 Main technologies for converting plant food waste into bioenerg...
12. Figure 16.12 Walnut shell gasification system in Winters, CA (Williams and K...
Chapter 18
1. Figure 18.1 Overview on potential feedstocks for the generation of first, se...
2. Figure 18.2 Basic pathways of raw material for the production of second gene...
Chapter 20
1. Figure 20.1 Schematic diagram showing the mechanism of molecular N₂‐fixation...
2. Figure 20.2 Schematic diagram showing the mechanism of inorganic phosphorus ...
3. Figure 20.3 Mechanism of iron sequestration or solubilization through sidero...
Chapter 21
1. Figure 21.1 A diagram of pyrolysis systems for biochar and bio‐oil productio...
2. Figure 21.2 A flow chart of available thermochemical biomass conversion tech...
3. Figure 21.3 Fast pyrolysis systems with (a) a fluid bed reactor and (b) a ci...
4. Figure 21.4 Biochars (middle column) generated from different organic residu...
5. Figure 21.5 A mobile pyrolyzer designed by Virginia Polytechnic Institute an...
Chapter 22
1. Figure 22.1 Classification of polymers, starring biodegradable polymers from...
2. Figure 22.2 Scheme of the surface of an activated carbon particle.
3. Figure 22.3 Process flowchart of the carbon activation process.
Chapter 24
1. Figure 24.1
2. Figure 24.2
3. Figure 24.3 Top 10 Producers of Sheanuts.
Chapter 26
1. Figure 26.1 Value addition pathways for rice husk.
2. Figure 26.2 Historical trend of the world rice production and the correspond...
3. Figure 26.3 Schematic diagram to produce bioethanol from rice husk.
4. Figure 26.4 Global warming and acidification potential of rice husk fuel in ...
Chapter 27
1. Figure 27.1 Overview of “dry” and “wet” biomass conversion technologies.
2. Figure 27.2 Products of “dry” carbonization.
3. Figure 27.3 Reaction scheme of hydrothermal processes.
Chapter 28
1. Figure 28.1 Molecular structure of PCDDs, PCDFs, and PCBs.
2. Figure 28.2 Main mechanisms for PCDD/Fs formation during combustion.
Chapter 29
1. Figure 29.1 Conversion pathways of anaerobic digestion process.
2. Figure 29.2 IRR vs Input Manure for Case Study 1.
3. Figure 29.3 Effect of the price of maize silage to the investment for Case S...
4. Figure 29.4 Effect of the input maize silage to the project installed capaci...
Chapter 30
1. Figure 30.1 Contribution of different types of fruits and vegetables to the ...
2. Figure 30.2 Major components of lignocellulosic plant materials and their po...
3. Figure 30.3 A technical flow chart of bioethanol production from corn (veget...

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This edition first published 2020
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Library of Congress Cataloging‐in‐Publication Data

Names: Simpson, Benjamin K., editor. | Aryee, Alberta N. A., editor. | Toldrá, Fidel, editor.
Title: Byproducts from agriculture & fisheries : adding value for food, feed, pharma and fuels / edited by Prof. Benjamin K. Simpson, McGill University, Dr. Alberta N.A. Aryee, Delaware State University, Prof. Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain.
Other titles: Byproducts from agriculture and fisheries
Description: Hoboken, NJ : Wiley, 2019. | Includes bibliographical references and index. |
Identifiers: LCCN 2019007041 (print) | LCCN 2019009468 (ebook) | ISBN 9781119383994 (Adobe PDF) | ISBN 9781119383987 (ePub) | ISBN 9781119383970 (hardcover)
Subjects: LCSH: Agricultural wastes. | Agricultural wastes–Recycling. | Agricultural wastes as fuel. | Agricultural wastes as feed. | Fisheries–By-products.
Classification: LCC TD930 (ebook) | LCC TD930 .B97 2019 (print) | DDC 628/.746–dc23

LC record available at https://lccn.loc.gov/2019007041

Cover Design: Aba Simpson
Cover Images: © hadkhanong/Shutterstock, © Visual Generation/Shutterstock, © Oleksandr Panasovskyi/Shutterstock

List of Contributors

Joel Abbey
Department of Plant, Food, and Environmental Sciences
Faculty of Agriculture
Dalhousie University
Truro, NS
Canada

Lord Abbey
Department of Plant, Food, and Environmental Sciences
Faculty of Agriculture
Dalhousie University
Truro, NS
Canada

S.A. Adedokun
Department of Animal and Food Sciences
University of Kentucky
Lexington, KY
USA

Doreen D. Adi
Kwame Nkrumah University of Science and Technology Department of Food Science and Technology
Kumasi, Ghana

Taiwo O. Akanbi
Centre for Chemistry and Biotechnology
Deakin University
Geelong, VIC
Australia

Cristina Mateus Alfaia
CIISA
Faculdade de Medicina Veterinária
Universidade de Lisboa
Lisboa
Portugal

Justina Amissah
Department of Bioresource Engineering
Macdonald Campus
McGill University
Montreal, QC
Canada

Alberta N. A. Aryee
Department of Human Ecology (Food Science and Biotechnology)
Delaware State University
Dover, DE
USA

Collins Ayoo
Department of Economics
Carleton University
Ottawa, ON
Canada

Soottawat Benjakul
Department of Food Technology
Faculty of Agro‐Industry
Prince of Songkla University
Hat Yai, Songkhla
Thailand

Samuel Bonti‐Ankomah
Department of Economics
Carleton University Ottawa, ON
Canada

Terri D. Boylston
Department of Food Science and Human Nutrition
Iowa State University
Ames, IA
USA

Christopher Brigham
Department of Biological Engineering
Wentworth Institute of Technology
Boston, MA
USA

B.L. Bryson
Department of Animal and Food Sciences
University of Kentucky
Lexington, KY
USA

Grant Clark
Department of Bioresource Engineering
McGill University Ste‐Anne‐de‐Bellevue, QC
Canada

Diogo Coelho
CIISA
Faculdade de Medicina Veterinária
Universidade de Lisboa
Lisboa
Portugal

Juan A. Conesa
Department of Chemical Engineering
University of Alicante
Alicante
Spain

Kehinde O. Dare
Department of Food Science and Technology
Cape Peninsula University of Technology
Bellville
South Africa

George Diamantis
Renewable Energy
Athens
Greece

Maria Dimarogona
Department of Chemical Engineering
University of Patras
Patras
Greece

A.E. Dunaway
Department of Animal and Food Sciences
University of Kentucky
Lexington, KY
USA

Edna Mireku Essel
Food Technology Research Division
Council for Scientific and Industrial Research
Food Research Institute
Accra
Ghana

Patrick Fox
School of Food and Nutritional Sciences
University College Cork
Cork
Ireland

Hanny M. Gohou
Food Science & Agricultural Chemistry Department
McGill University
Ste‐Anne‐de‐Bellevue, QC
Canada

C. Gopalakrishnan
Department of Physics and Nanotechnology
SRM Institute of Science and Technology
Kattankulathur
India

Mingxin Guo
Department of Agriculture and Natural Resources College of Agriculture, Science and Technology
Delaware State University
Dover, DE
USA

Ekene Mark‐Anthony Iheshiulo
Department of Plant, Food, and Environmental Sciences Faculty of Agriculture
Dalhousie University
Truro, NS
Canada

Mercy Ijenyo
Department of Agronomy
University of Ibadan
Ibadan
Nigeria

K. Kamala
Department of Biotechnology School of Bioengineering
SRM Institute of Science and Technology
Kattankulathur
India

Maria Kasidoni
Renewable Energy
Athens
Greece

Sappasith Klomklao
Department of Food Science and Technology
Faculty of Agro‐ and Bio‐Industry
Thaksin University
Pa‐Phayom
Thailand

Gregory Afra Komlaga
Food Technology Research Division
Council for Scientific and Industrial Research
Food Research Institute
Accra
Ghana

Andrea Kruse
Department Conversion Technologies of Biobased Resources
Institute of Agricultural Engineering, University of Hohenheim
Stuttgart
Germany

Ebenezer Kwofie
Department of Bioresource Engineering
McGill University Ste‐Anne‐de‐Bellevue, QC
Canada

Adedayo Leke‐Aladekoba
Department of Plant, Food, and Environmental Sciences Faculty of Agriculture
Dalhousie University
Truro, NS
Canada

Hong Li
Department of Animal and Food Sciences
University of Delaware
Newark, DE
USA

Paula A. Lopes
CIISA
Faculdade de Medicina Veterinária
Universidade de Lisboa
Lisboa
Portugal

Marta S. Madeira
CIISA
Faculdade de Medicina Veterinária
Universidade de Lisboa
Lisboa
Portugal

Hamed El‐Mashad
Biological and Agricultural Engineering Department
University of California Davis
Davis, CA
USA

Leticia Mora
CSIC
Instituto de Agroquímica y Tecnología de Alimentos
Paterna
Spain

Moncef Nasri
Laboratory of Enzyme Engineering and Microbiology
University of Sfax
National Engineering School of Sfax
Sfax
Tunisia

M.O. Ngadi
Department of Bioresource Engineering
McGill University
Ste‐Anne‐de‐Bellevue, QC
Canada

Ibok Oduro
Kwame Nkrumah University of Science and Technology
PMB
University Post Office
Kumasi
Ghana

Diana Oliveira
School of Food and Nutritional Sciences
University College Cork
Cork
Ireland

O.C. Olojede
Department of Animal and Food Sciences
University of Kentucky
Lexington, KY
USA

James A. O’Mahony
School of Food and Nutritional Sciences
University College Cork
Cork
Ireland

Vasiliki Panaretou
School of Chemical Engineering
National Technical University of Athens
Athens
Greece

Christina Papadaskalopoulou
Unit of Environmental Science and Technology
School of Chemical Engineering
National Technical University of Athens
Athens
Greece

Suresh L. Paul
Economist
MRSTC Inc.
North Olmsted, OH
USA

José Pestana
CIISA
Faculdade de Medicina Veterinária
Universidade de Lisboa
Lisboa
Portugal
Department of Agricultural Engineering
Faculty of Agriculture
Mansoura University
El‐Mansoura
Egypt

Tanchanok Poonsin
Biotechnology Program Faculty of Agro‐ and Bio‐Industry
Thaksin University
Pa‐Phayom
Thailand

José A.M. Prates
CIISA
Faculdade de Medicina Veterinária
Universidade de Lisboa
Universitário do Alto da Ajuda
Lisboa
Portugal

R. Rajaram
Department of Marine Science Bharathidasan University
Tiruchirappalli
India

Milagro Reig
Instituto de Ingeniería de Alimentos para el Desarrollo
Universitat Politècnica de Valencia
Valencia
Spain

Sebastian L. Riedel
Bioprocess Engineering Institute of Biotechnology
Technische Universität Berlin
Berlin
Germany

Thanasak Sae‐leaw
Department of Food Technology Faculty of Agro‐Industry
Prince of Songkla University
Hat Yai
Thailand

Herman Sahni
Department of Accounting and Finance
School of Business
Baldwin Wallace University
Berea, OH
USA

Colin G. Scanes
Center of Excellence in Poultry Science
University of Arkansas
Fayetteville, AR
USA

Alireza Seidavi
Department of Animal Science Rasht Branch Islamic Azad University
Rasht
Iran

Isah Shehu
Department of Chemistry College of Agriculture Science and Technology
Delaware State University Dover, DE
USA

Benjamin K. Simpson
Food Science & Agricultural Chemistry Department
McGill University (Macdonald Campus)
Ste‐Anne‐de‐Bellevue, QC
Canada

P. Sivaperumal
Center for Environmental Nuclear Research, Directorate of Research
SRM Institute of Science and Technology
Kattankulathur
India

W. Richard Thilagaraj
Department of Biotechnology
School of Bioengineering
SRM Institute of Science and Technology Kattankulathur
India

Fidel Toldrá
Department of Food Science
Instituto de Agroquímica y Tecnología de Alimentos (CSIC)
Valencia
Spain

Fidel Toldrá‐Reig
Instituto de Tecnología Química (CSIC‐UPV)
Valencia
Spain

Evangelos Topakas
IndBioCat Group
Biotechnology Laboratory
School of Chemical Engineering
National Technical University of Athens Athens
Greece

Flagot Tsige
School of Nutrition Sciences Faculty of Health Sciences
University of Ottawa Ottawa, ON
Canada

Apollinaire Tsopmo
Food Science and Nutrition Program Department of Chemistry
Institute of Biochemistry Carleton University
Ottawa, ON
Canada

Chibuike Udenigwe
School of Nutrition Sciences Faculty of Health Sciences
University of Ottawa
Ottawa, ON
Canada

Katerina Valta
DRAXIS Environmental SA
Environmental Department Athens
Greece

Victor Wyatt
USDA-ARS-ERRC
Wyndmoor, PA
USA

Pengli Xiao
Department of Agriculture and Natural Resources
College of Agriculture, Science and Technology
Delaware State University 1200 N Dupont Hwy
Dover, DE
USA
Environmental Monitoring Center of Guangdong Province
Guangzhou, Guangdong
China

Hossein Zaker‐Esteghamati
Department of Animal Science Rasht Branch
Islamic Azad University
Rasht
Iran

Jia Zhang
Food Science & Agricultural Chemistry Department
McGill University
Ste‐Anne‐de‐Bellevue, QC
Canada

Ruihong Zhang
Biological and Agricultural Engineering Department
University of California Davis
Davis, CA
USA

Yi Zhang
Food Science & Agricultural Chemistry Department
McGill University
Ste‐Anne‐de‐Bellevue, QC
Canada

Byproducts from Agriculture and Fisheries

Adding Value for Food, Feed, Pharma, and Fuels

List of Contributors

Preface