Total Food: Sustainability of the Agri-Food Chain

Total Food

Sustainability of the Agri-Food Chain

Edited by

K. W. Waldron, G. K. Moates

Institute of Food Research, Norwich, UK

C. B. Faulds

Centro de Investigaciones Biológicas (CSIC), Madrid, Spain

Preface

The “Total Food” series of biennial, international conferences was initiated in 2004 by the

Royal Society of Chemistry Food Group and the Institute of Food Research, Norwich. The

aim of Total Food is to debate global research and development relevant to exploiting the

whole food crop rather than the limited proportion that is consumed at present. For

example, many vegetables are subjected to a high degree of trimming during post-harvest

processing, and many parts including the outer leaves and stems are often disposed of by

landfill. Much of the ‘wasted’ material is potentially food grade and may also contain

important ingredients for further exploitation. The volumes involved are considerable. In

the EC, over 500,000 tonnes of onion waste are disposed of per year. In some cases, up to

65% of food-grade material may be discarded during processing, and the EC-funded

“AWARENET” report (2004) indicated that up to 222 million tonnes of food chain waste

from all food processing sectors are produced annually across the EU.

Since the Total Food series began, the issue of food security has become prominent. The

increasing global population in conjunction with the use of crops for biofuel production

mean that the more efficient exploitation of biomass will be required. The Total Food

conferences are well placed to provide regular forums to highlight recent developments

and to facilitate knowledge transfer between representatives of the agri-food (and

increasingly non-food) industries, scientific research community, legal experts on food￾related legislation and waste management, and consumer organisations.

We gratefully acknowledge financial sponsorship from the following organisations without

whose help the 2009 conference would not have been possible: the International Agri￾Technology Centre, the Institute of Food Research, the Food & Health Network, Norwich

Research Park and Achor International.

Information and downloads:

Total Food 2009 Conference details, abstracts and presentations may be obtained from the

website: http://www.ifr.ac.uk/totalfood2009/

Total Food 2004: Presentations, abstracts and the complete Proceedings Volume may be

downloaded from the website http://www.totalfood2004.com/

K.W. Waldron

G.K. Moates

C.B. Faulds

Contents

Key Drivers

A socio-economic perspective on co-product exploitation

B. Gremmen, P. van Haperen and J. Lamerichs

Value added products - Plants

Food applications of novel ingredients from agro-based sustainable sources

J.L. Bialek, D. Jarvis and P. Lopez-Sanchez

Improving the textural characteristics of brewer’s spent grain breads by

combination of sour dough and different enzymes

V. Stojceska and P. Ainsworth

Effect of packaging conditions on shelf-life of bologna sausages made with orange

juice wastewater and oregano essential oil

M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López, E. Sendra,

E. Sayas-Barbera and J.A. Pérez-Álvarez

Effects of industrial processing on content and properties of dietary fibre of

strawberry wastes

P. Torres, F.J. López-Andréu, G. Torres, M. Vidriales, R.M. Esteban, E. Mollá

and M.A. Martín Cabrejas

Formulation and acceptability studies of high fibre cookies made from pink guava

(Psidium guajava) decanter / agro waste

H. Chek Zaini, H. Zaiton, C.W. Zanariah and N. Sakinah

Extraction of antioxidant compounds from apple pomace

H.H. Wijngaard and N. Brunton

Extracting novel foam and emulsion stability enhancers from brewers’ grain

F.A. Husband, A. Jay, C.B. Faulds, K.W. Waldron and P.J. Wilde

Biological production of vanillin from ferulic acid obtained from wheat bran

hydrolyzates

D. Di Gioia, L. Sciubba, M. Ruzzi and F. Fava

Methanolic extract of Cistus ladaniferus as a source of phenolic antioxidants for

use in foods

M. Amensour, M. Viuda-Martos, E. Sendra, J. Abrini, J.A. Pérez-Álvarez and

J. Fernández-López

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viii Contents

Contents ix

x Contents

Asparagus fibres as reinforcing materials for developing 100% biodegradable

packaging

S. Jaramillo-Carmona, R. Guillén, C. Escrig-Rondan,

J.M. Fuentes-Alventosa, G. Rodríguez, A. Lama, A. Jiménez-Araujo,

J. Fernández-Bolaños and R. Rodríguez-Arcos

Increasing protein extraction yield from duckweed (Lemna obscura) with an

ammonia treatment

L. Urribarrí, J. Ríos and A. Ferrer

Diffusion of bioactive peptides from chitosan-based edible films – effects of

temperature and peptides molecular weight

A.C. Pinheiro, A.I. Bourbon, M.A.C. Quintas, C. Rocha, J.A. Teixeira and

A.A. Vicente

Functional properties of Gleditsia triacanthos seeds extracts and their

incorporation into galactomannan films for food applications

M.A. Cerqueira, B.W.S. Souza, J.T. Martins, J.A. Teixeira and A.A. Vicente

An investigation on the effect of formulation and extrusion temperature on

physico-chemical characteristics of tomato-enriched snacks

Z. Dehghan-Shoar, A. Hardacre, G. Meerdink and C.S. Brennan

Subject Index

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4 Total Food