Über die Autorinnen und Autoren

Keith Waldron is at the Institute of Food Research, Norwich, UK. Keith is a graduate of the University of Edinburgh (Biochemistry, 1981) and University of Glasgow (PhD, 1984). After a research fellowship at the University of Glasgow, he was appointed to the IFR in 1986. He is currently an IFR Senior Scientist, a Fellow of the Institute of Biology, and a Fellow of the Royal Society of Chemistry. In 1999 he was a Royal Institution Scientist for the New Century. He has published widely on the topic of plant cell walls (research papers and university texts) and his research interests currently focus on the exploitation of agri-food chain biomass, and the development of biofuels. Since graduating with an MBA in 2001 for which he received the Open University Ray Nelson Prize, he has devoted time and effort to understanding the potential for innovation in relation to environmental and economic sustainability. This has involved close involvement with the IFR Food & Health Network, particularly the Co-Product Upgrade Cluster which he leads. He has coordinated a number of national and international (EC) projects and PhD studentships, and lectures widely. He recently coordinated the EC STREP "REPRO" and leads several projects funded by the UK DTI and DEFRA. Keith has also been awarded an Honorary Professorship from the University of East Anglia. Graham Moates is at the Institute of Food Research, Norwich, UK and is a research scientist in the exploitation platform. He joined the IFR in 1985 and has worked on a wide variety of projects to help improve our understanding of food ingredients. His research has involved studies into the use of supercritical fluids, plant cell walls, the use of thermoplastic starch as biodegradable packaging, colloids, and ultrasonic characterisation. He is currently involved in two work packages within the EU-funded NovelQ project concerning life cycle assessment of food production systems and the utilisation of food wastes. Craig Faulds is at the Institute of Food Research, Norwich, UK. Craig graduated from the University of Glasgow (BSc, Biochemistry 1984) and went on to look at the production of ligninolytic enzymes in white-rot fungi (MPhil, University of Paisley, 1989) and the enzymatic extraction of phenolic acids from agro-industrial by-products (PhD, University of East Anglia, 1997). In 1995 he was a recipient of Les Prix CÚrÚalier des Organisations CÚrÚaliÞres Franþaises. Craig is currently on Sabbatical at the Centro de Investigaciones Biol¾gicas (CSIC) in Madrid with a Marie Curie Fellowship where he is looking further at the use of enzymes to extract and modify lignin, and he remains a Senior Research Scientist at the IFR. His scientific interests include the interaction between hydrolytic enzymes in the deconstruction and modification of lignocellulosic material, especially cereals and non-woody plants, the use of enzymes as novel probes to detect specific polysaccharides and in the up-grading of plant by-products. He has published over 80 papers looking at the biochemistry of feruloyl esterases which has led to a number of national and international projects looking at applications for these enzymes.

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This Proceedings Volume provides an overview of current research and development presented at the Total Food 2009 International Conference in Norwich, April 2009. 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 and 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. The book is multidisciplinary and international in nature, presenting the latest expertise and covers a broad spectrum of R&D which is being brought to bear in the quest for sustainability. Areas covered include the minimisation of waste through water recycling and energy recovery, value added products from plants and food chain wastes, and the exploitation of low value residues for the production of biofuels. 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.

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Total Food

Sustainability of the Agri-Food Chain

The Royal Society of Chemistry

Contents

Key Drivers, 
A socio-economic perspective on co-product exploitation B. Gremmen, P. van Haperen and J. Lamerichs, 3, 
Value added products - Plants, 
Food applications of novel ingredients from agro-based sustainable sources J.L. Bialek, D. Jarvis and P. Lopez-Sanchez, 17, 
Improving the textural characteristics of brewer's spent grain breads by combination of sour dough and different enzymes V. Stojceska and P. Ainsworth, 27, 
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, 32, 
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, 38, 
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, 44, 
Extraction of antioxidant compounds from apple pomace H.H. Wijngaard and N. Brunton, 53, 
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, 58, 
Biological production of vanillin from ferulic acid obtained from wheat bran hydrolyzates D. Di Gioia, L. Sciubba, M. Ruzzi and F. Fava, 64, 
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, 70, 
Addition of lemon and orange fibers as functional ingredients to a sweetened cheese L. Trigueros, E. Sendra, E. Sayas-Barbera, C. Navarro, J.A. Perez-Alvarez and J. Fernandez-Lopez, 74, 
Application of orange fibre as a functional ingredient in botifarro: a Spanish blood sausage E. Sayas-Barbera, E. Sendra, C. Navarro, J.A. Perez-Alvarez, E. Sánchez-Zapata, M. Viuda-Martos and J. Fernandez-Lopez, 80, 
Prebiotic potential and antimicrobial effect from a by-product of the almond processing industry G. Mandalari, A. Tomaino, G. Bisignano, A. Narbad, K. W. Waldron and M.S. J. Wickham, 86, 
Apple (Mains domestica Borkh. cv Bramley's Seedling) peel waste as a valuable source of natural phenolic antioxidants L. Massini, A. B. Martin Diana, C. Barry Ryan and D. Rico, 90, 
Optimization of cultivation conditions for the production of bacterial phytase from Enterobacter sakazakii ASUIA279 newly isolated from Malaysian maize root A.S.M. Hussin, A.-El. Farouk, H. Salleh, A. Manaf Ali and A. Ideris, 96, 
Utilization of pumpkin flour in expanded breakfast cereals M.N. Norfezah, C.S. Brennan and A. Hardacre, 105, 
Peroxidase and laccase activity as tools to control crosslinking in arabinoxylans J.A. Robertson, C.B. Faulds and K.W. Waldron, 109, 
Effects of storage and associated processing activities on texture, structure and microbiology in novel ingredients from agri-based sustainable sources J. Robertson, S. Collins, K. Maltby, G.K. Moates, J. Newman, E. Saggers, T. Brocklehurst, K. Wellner and K.w. Waldron, 114, 
Antioxidant properties of Gracilaria birdiae and Gracilaria cornea, two red seaweeds from the Brazilian coasts B.W.S. Souza, M.A. Cerqueira, J.T. Martins, J.A. Teixeira and A.A. Vicente, 119, 
Value added products - Fish, meat & dairy, 
Value added products – Fish, meat & dairy Dairy side stream valorisation N. Hotrum, M. Fox, C. Akkerman, P. de Kok and P. de Jong, 129, 
The use of commercial enzymes for the production of potential bioactive peptides from low value bovine muscle and bovine offal proteins R. Di Bernardini, P. Harnedy, D.J. Bolton, J.P. Kerry, E.E. O'Neill and A.M. Mullen, 134, 
Bioactive properties of hydrolysates from Mackerel viscera Z. Khiari, A.B. Martin-Diana, C. Barry-Ryan and D. Rico, 138, 
Comparison between gelatines extracted from Mackerel and Blue Whiting heads using different organic acids Z. Khiari, C. Barry-Ryan, D. Rico and A.B. Martin-Diana, 142, 
Measuring Sustainability, 
LCA for co-product exploitation U. Sonesson, 149, 
Integrated approaches – process and chain, 
Process optimisation D. Napper, J.-K. Kim and I. Bulatov, 157, 
Last Minute Market – Increasing the economic, social and environmental value of unsold products in the food chain A. Segre, L. Falasconi and E. Morganti, 162, 
Energy recovery and technologies for water recovery & recycling, 
Biomethane and biohydrogen from food byproduct C.L. Hansen, J.S. Dustin and R.S. Thompson, 171, 
The effect of alcohols on cellulase activity A. Elliston, C.B. Faulds, C.J. Barry and K.W. Waldron, 181, 
Water recycling and recovery in food and drink processing J. Klemes, H. L. Lam and D.C.Y. Foo, 186, 
Chemical and physiological characterisation of aerobic treatment of rum distillery spentwash using Aspergillus niger M. Watson, L. Corcodel, L. Dufossé and T. Petit, 196, 
Dead fish valorisation by anaerobic digestion A. Esturo, S. Etxebarria, J. Zufia and M. Cebrián, 200, 
Agro-food byproducts and waste as raw materials for the two-stage hydrogen fermentation process R. Grabarczyk and K. Urbaniec, 204, 
Bulk products for food, feed & non-food uses, 
Sustainable dyes from agri-food chain co-products T. Bechtold, A. Mahmud-Ali and S. Komboonchoo, 211, 
Food fraction valorisation as animal feed in the Basque Country S. Ramos, A. Esturo, S. Etxebarria and J. Zufia, 219, 
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, 224, 
Increasing protein extraction yield from duckweed (Lemna obscura) with an ammonia treatment L. Urribarrí, J. Ríos and A. Ferrer, 229, 
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, 233, 
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, 238, 
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, 244, 
Subject Index, 249,