TY - BOOK ID - 64915915 TI - Upcycling Legume Water: from wastewater to food ingredients PY - 2020 SN - 3030424685 3030424677 PB - Cham : Springer International Publishing : Imprint: Springer, DB - UniCat KW - Food—Biotechnology. KW - Organic chemistry. KW - Sustainable development. KW - Water pollution. KW - Hydrology. KW - Food Science. KW - Organic Chemistry. KW - Sustainable Development. KW - Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution. KW - Hydrology/Water Resources. KW - Aquatic sciences KW - Earth sciences KW - Hydrography KW - Water KW - Aquatic pollution KW - Fresh water KW - Fresh water pollution KW - Freshwater pollution KW - Inland water pollution KW - Lake pollution KW - Lakes KW - Reservoirs KW - River pollution KW - Rivers KW - Stream pollution KW - Water contamination KW - Water pollutants KW - Water pollution KW - Pollution KW - Waste disposal in rivers, lakes, etc. KW - Development, Sustainable KW - Ecologically sustainable development KW - Economic development, Sustainable KW - Economic sustainability KW - ESD (Ecologically sustainable development) KW - Smart growth KW - Sustainable development KW - Sustainable economic development KW - Economic development KW - Organic chemistry KW - Chemistry KW - Environmental aspects KW - Water reuse. KW - Reclamation of water KW - Reuse of water KW - Waste water reclamation KW - Wastewater reclamation KW - Water reclamation KW - Water renovation KW - Water salvage KW - Factory and trade waste KW - Recycling (Waste, etc.) KW - Salvage (Waste, etc.) KW - Sewage KW - Water conservation KW - Water quality management KW - Water-supply KW - Water use KW - Reuse KW - Purification UR - https://www.unicat.be/uniCat?func=search&query=sysid:64915915 AB - 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. . ER -