Roselle Chemistry, Production, Products, and Utilization

Roselle (Hibiscus sabdariffa L.): Chemistry, Production, Products, and Utilization assesses of Hibiscus sabdariffa for food and non-food uses as well as for use as fixed or essential oils. With chapters covering different areas of investigation, from breeding, production, storage and quality to chemistry, composition, nutrition and traditional uses to measurement of bioactive components and antioxidant activity, this book also includes coverage of medicinal, pharmacological, therapeutic, and cosmetic uses of Hibiscus sabdariffa. Roselle (Hibiscus sabdariffa L.): Chemistry, Production, Products, and Utilization will be of interest to nutritionists, food scientists, chemists, ethnobotanists, pharmacists, academics, undergraduate and graduate students, and professionals working with medicinal plants. Presents recent and advanced applications of Hibiscus sabdariffa and it is different parts in food, industry and medicine Summarizes developments related to Hibiscus sabdariffa Explains applications in industries such as those relating to food, cosmetics, medicine, and flavoring

The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food industry. As there are numerous risks associated with waste for humans, animals and the environment, billions of dollars are spent on the treatment of agricultural and food waste. Therefore, the utilisation of bioactive compounds isolated from waste not only could reduce the risks and the costs for treatment of waste, but also could potentially add more value for agricultural and food production. This book provides comprehensive information related to extraction and isolation of bioactive compounds from agricultural and food production waste for utilisation in the food, cosmetic and pharmaceutical industries. The topics range from an overview on challenges and opportunities related to agricultural and food waste, the bioactive compounds in the waste, the techniques used to analyse, extract and isolate these compounds to several specific examples for potential utilisation of waste from agricultural and food industry. This book also further discusses the potential of bioactives isolated from agricultural and food waste being re-utilised in the food, cosmetic and pharmaceutical industries. It is intended for students, academics, researchers and professionals who are interested in or associated with agricultural and food waste.

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 145 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

The Journal of Afrotropical Zoology is devoted to the biology of animals living in the tropical part of Africa, including the islands with that climatic regime but excluding the area north of the Sahara

Industrial Environmental Performance Metrics is a corporate-focused analysis that brings clarity and practicality to the complex issues of environmental metrics in industry. The book examines the metrics implications to businesses as their responsibilities expand beyond the factory gate--upstream to suppliers and downstream to products and services. It examines implications that arise from greater demand for comparability of metrics among businesses by the investment community and environmental interest groups. The controversy over what sustainable development means for businesses is also addressed. Industrial Environmental Performance Metrics identifies the most useful metrics based on case studies from four industries--automotive, chemical, electronics, and pulp and paper--and includes specific corporate examples. It contains goals and recommendations for public and private sector players interested in encouraging the broader use of metrics to improve industrial environmental performance and those interested in addressing the tough issues of prioritization, weighting of metrics for meaningful comparability, and the longer term metrics needs presented by sustainable development.

In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.

Includes reports of activities of: National Institute of Science and Technology, Philippine Atomic Energy Commission, Philippine Coconut Research Institute, Philippine Textile Research Institute, Philippine Inventors Commmission and Forest Products Research and Industries Development Commission.