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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. .

Food—Biotechnology. --- Organic chemistry. --- Sustainable development. --- Water pollution. --- Hydrology. --- Food Science. --- Organic Chemistry. --- Sustainable Development. --- Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution. --- Hydrology/Water Resources. --- Aquatic sciences --- Earth sciences --- Hydrography --- Water --- Aquatic pollution --- Fresh water --- Fresh water pollution --- Freshwater pollution --- Inland water pollution --- Lake pollution --- Lakes --- Reservoirs --- River pollution --- Rivers --- Stream pollution --- Water contamination --- Water pollutants --- Water pollution --- Pollution --- Waste disposal in rivers, lakes, etc. --- Development, Sustainable --- Ecologically sustainable development --- Economic development, Sustainable --- Economic sustainability --- ESD (Ecologically sustainable development) --- Smart growth --- Sustainable development --- Sustainable economic development --- Economic development --- Organic chemistry --- Chemistry --- Environmental aspects --- Water reuse. --- Reclamation of water --- Reuse of water --- Waste water reclamation --- Wastewater reclamation --- Water reclamation --- Water renovation --- Water salvage --- Factory and trade waste --- Recycling (Waste, etc.) --- Salvage (Waste, etc.) --- Sewage --- Water conservation --- Water quality management --- Water-supply --- Water use --- Reuse --- Purification

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• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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. .

Organic chemistry --- Hydrosphere --- Nutritionary hygiene. Diet --- Water supply. Water treatment. Water pollution --- Production management --- Food science and technology --- hydrologie --- organische chemie --- voedingstechnologie --- waterverontreiniging --- duurzame ontwikkeling

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Organic chemistry --- Hydrosphere --- Nutritionary hygiene. Diet --- Water supply. Water treatment. Water pollution --- Production management --- Food science and technology --- hydrologie --- organische chemie --- voedingstechnologie --- waterverontreiniging --- duurzame ontwikkeling

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Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference.

Research & information: general --- Biology, life sciences --- maize snacks --- nutritional characterization --- consumer preferences --- prehistoric grinding practices --- ancient grain flours --- breadmaking --- starch gelatinization --- dough rheology --- bread quality parameters --- split yellow peas --- soaking water --- cooking water --- spray-drying --- freeze-drying --- proximate composition --- protein profile --- particle size --- colour --- sensory --- cooked rice --- processed whole wheat --- physicochemical properties --- consumer acceptance --- drivers of liking and disliking --- Lentinula edodes --- Auricularia auricula --- Tremella fuciformis --- phenolic compounds --- β-glucan --- quality --- texture --- physicochemical --- vegetable pasta --- aquafaba --- chickpea --- emulsifiers --- egg replacement --- mayonnaise --- future foods --- sustainability --- egg --- algae --- starches --- plant proteins --- bakery products --- food formulation --- alcohol --- gochujang --- Bacillus cereus --- free amino nitrogen --- Zygosaccharomyces rouxii --- extrusion --- snack --- betaine --- functional foods --- gluten-free --- pseudocereals --- whole flour --- bread quality --- response surface methodology --- multiple factor analysis --- rheology --- sensory evaluation --- dynamic mouthfeel perception --- plant-based yogurt alternative --- oat --- maize snacks --- nutritional characterization --- consumer preferences --- prehistoric grinding practices --- ancient grain flours --- breadmaking --- starch gelatinization --- dough rheology --- bread quality parameters --- split yellow peas --- soaking water --- cooking water --- spray-drying --- freeze-drying --- proximate composition --- protein profile --- particle size --- colour --- sensory --- cooked rice --- processed whole wheat --- physicochemical properties --- consumer acceptance --- drivers of liking and disliking --- Lentinula edodes --- Auricularia auricula --- Tremella fuciformis --- phenolic compounds --- β-glucan --- quality --- texture --- physicochemical --- vegetable pasta --- aquafaba --- chickpea --- emulsifiers --- egg replacement --- mayonnaise --- future foods --- sustainability --- egg --- algae --- starches --- plant proteins --- bakery products --- food formulation --- alcohol --- gochujang --- Bacillus cereus --- free amino nitrogen --- Zygosaccharomyces rouxii --- extrusion --- snack --- betaine --- functional foods --- gluten-free --- pseudocereals --- whole flour --- bread quality --- response surface methodology --- multiple factor analysis --- rheology --- sensory evaluation --- dynamic mouthfeel perception --- plant-based yogurt alternative --- oat