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Upgrading cereal processing by-products

By: , Posted on: May 1, 2018

Cereals represent the most important source of food and feed for direct human consumption and meat production, respectively. Being an important source of a broad range of phytochemicals (e.g. carbohydrates, proteins, lipids, vitamins, inorganic and trace elements), they are known to possess well-established beneficial effects to human health.

Cereals manufacturing include common processes like dry milling (wheat and rye), pearling (rice, oat, barley), wet milling (corn, wheat) and malting (barley, corn, wheat) that generate by-products, which differ in their physical state and chemical composition. However, all of them contain similar beneficial compounds for human health, which could be recovered and recycled in the food chain.

The current handling of cereal processing by-products include management practices that either degrade the substrate or lead to diminution of their pollution load with getting advance of their content in valuable ingredients. Nowadays, the urgent need for sustainability within the food industries has turned the interest of research to investigate the handling of their by-products with another perspective, e.g. by adapting more profitable options.

Over the last years, Food Waste Recovery Group has organized a series of workshops (e.g. the 2nd one comes on 2nd of July in Stuttgart), teaching activities (webinars, e-course etc) and books targeting food waste recovery processing and industrial techniques, describing tools for the implementation of innovations in the food industry, exploring the effect of emerging and non-thermal technologies on nutraceuticals and functional foods development, as well as highlighting the sustainable solutions for the management of specific food processing by-products from the olive, grape and coffee industry.

Sustainable Recovery and Reutilization of Cereal Processing By-Products indicates the alternatives of upgrading cereal processing residues and reveals the opportunities of reutilizing them in more profitable ways. It fills the existing gap of transfer knowledge between academia and industry by providing a guide for all the cereal manufacturers, engineers, professionals and producers activated in the field, trying to optimize industries’ performance and reduce their environmental impact. The ultimate goal is to support the scientific community and enterprises that aspire to develop real, high scale commercial applications.

The book consists of 11 Chapters. Chapter 1 makes an introduction to cereal production process and cereal processing by-products, e.g. the different sources and the ways of production. For example, corn bran is one of the best sources of ferulic acid, which is an antioxidant compound, whereas wheat, oat and rye bran contain dietary fibre such as arabinoxylans and β-glucans. These and many other added-value components in cereal processing by-products and their health benefits are critically reviewed in chapter 2.

If you find this story stimulating, you may be interested in browsing more content within this book on ScienceDirect. We are pleased to offer you a free chapter – access this content by clicking on this link – Introduction to cereal processing and by-products.

Chapter 3 describes the compositional changes that distillers’ dried grains undergo during bioethanol production process, giving specific attention to non-starch carbohydrates, proteins and phytochemicals. In a similar approach, Chapter 4 provides an overview of the biorefinery for the conversion of wheat bran into biobased products. A large number of methods and technologies have been covered, highlighting the recovery potential of sugars and other value-added products.

Chapter 5 addresses the main strategies for the recovery of proteins from the by-products of the most commonly processed cereals: rice, corn, barley and wheat. At the same time, based on the results of numerous scientific studies, proposals for their use are denoted. Chapter 6 focuses on the recovery of bioactive compounds from cereal by-products using particularly membrane-based technologies.

Chapter 7 explores the several by-products obtained after brewing and their potential applications in foods. In particular, barley brewing by-products offer an opportunity for cereal-based baked and extruded products with acceptable sensory and nutritional characteristics. Applications of polyphenolic extracts in healthcare and food processing are highlighted, whereas recovery strategies and different applications of breweries’ spent yeast are denoted.

Chapter 8 explores the occurrence and structural heterogeneity of arabinoxylans from cereals and their by-products, discussing the main extraction approaches and their influence on the recovered compounds. The proposed extraction methods allow recovering different arabinoxylans structures, arabino-oligosaccharides and sugar monomers that could be valorised in food, health and material fields.

Chapter 9 provides an overview on the applications of high added value compounds that could be valorized from cereal by products by employing biotechnological approaches such as the production of microbial enzymes. By-products resulting from secondary processing of cereals as in the case of brewing are also presented and their possible applications to the food and the health care industries are presented.

Chapter 10 discusses the impact of different types of bran and wheat germ processing by-products on bread, biscuits and pasta making. It provides a comprehensive overview of the properties possibly involved and discusses different strategies that have been evaluated till now to counteract the detrimental effects of these additives on bread making. Finally, Chapter 11 provides an overview of the previous chapters and describes future perspectives in the field.

Conclusively, the book provides a textbook for ancillary reading in graduates and post-graduate level, and multi-discipline courses dealing with agricultural science, food, and cereal chemistry, food and bioresource technology. Ιt could become a target reference for libraries and Institutes dealing with cereal production all around the world (e.g. China, USA, Russian Federation, Brazil, Argentina, Indonesia, Australia, Canada etc).

Charis M. Galanakis is an interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry, and academia.
His research targets mainly the separation and recovery of functional macro- and micromolecules from different food by-products, as well as their implementation as additives in food and other products. He is the coordinator of Food Waste Recovery Group of ISEKI Food Association (Vienna, Austria) and R&I director of Galanakis Laboratories (Chania, Greece). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, and he has edited 9 books with Elsevier. See his full portfolio of books here.
Follow Dr. Galanakis via Twitter – @CharisGalanakisLinkedIn or ResearchGate.
Join the Food Waste Recovery Group on LinkedIn or the Food Waste Recovery Page on Facebook.

If you find this story stimulating, you may be interested in browsing more content within this book on ScienceDirect. We are pleased to offer you a free chapter – access this content by clicking on this link – Introduction to cereal processing and by-products.

Need a copy? Visit and use discount code STC317 at checkout to save up to 30% on your very own copy!

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Food Science & Nutrition

The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.