Note: Front Cover -- Upgrading Waste for Feeds and Food -- Copyright Page -- Preface -- Acknowledgement -- Table of Contents -- PART I: SOURCES -- CHAPTER 1. WORLD OUTLOOK FOR FOOD -- Introduction -- World population -- Energy resources for agriculture -- Land resources -- The land-energy tradeoff -- Water resources -- Food waste and losses -- Conclusion -- References -- CHAPTER 2. SOURCES OF FOOD WASTE-UK AND EUROPEAN ASPECTS -- Introduction -- Wastage losses before food processing -- Estimating food wastage -- Waste in food processing -- Food waste in catering -- Domestic food waste -- Conclusions -- Acknowledgements -- References -- PART II: RECIVERT OF FOOD WASTE -- CHAPTER 3. RECOVERY AND UTILIZATION OF PROTEIN FROM SLAUGHTERHOUSE EFFLUENTS BY CHEMICAL PRECIPITATION -- Introduction -- Properties of proteins -- Precipitation of proteins -- Process comparisons -- Recovered solids -- Utilization of recovered solids -- Appendix 3.1 -- References -- CHAPTER 4. ULTRAFILTRATION IN THE RECOVERY OF FOOD WASTE -- Introduction -- Types of membrane -- Membrane configurations -- Membrane polarization -- Membrane fouling -- The dairy industry -- Vegetal extracts -- Other applications -- Economics -- Acknowledgements -- References -- CHAPTER 5. FAT EXTRACTION -- Introduction -- Stages of extraction -- Fat separation -- Single cell protein -- Discussion -- References -- CHAPTER 6. PRECIPITATION AND RECOVERY OF WHEY PROTEIN WITH CARBOXYMETHYL CELLULOSE AND PREPARATION OF A SOLUBLE COMPLEX BY AMMONIA ADSORPTION -- Introduction -- Materials and methods -- Results and discussion -- Acknowledgement -- References -- CHAPTER 7. THE MECHANICAL RECOVERY OF MEAT-A NEW LOOK AT THETECHNOLOGY -- Introduction -- Separation of meat from bone -- Processing and storage problems associated with MRM -- Functional properies of MRM and their effect on products. , Nutritional and health implications -- Legislation -- Discussion and conclusions -- References -- PART III: MANIPULATION AND MODIFICATION OF FOOD WASTE -- CHAPTER 8. SILAGE PRODUCTION-THEORY AND PRACTICE -- Introduction -- Ensiling of fish by lactic acid bacterial fermentation -- Acid silage-preservation by adding acid -- Ensiling of shrimp waste -- References -- CHAPTER 9. THE USE OF ENZYMES -- Introduction -- The attitude of the food industry -- Availability of food waste materials -- The availability and use of enzymes generally -- Problems in the use of industrial enzymes -- References -- CHAPTER 10. THE USE OF MICROBIOLOGICAL AGENTS IN UPGRADING WASTE FOR FEED AND FOOD -- Introduction -- Pretreatment -- Aseptic monocultures -- Non-sterile mixed cultures -- Future prospects -- Summary -- References -- CHAPTER 11. PRODUCTION OF EARTHWORM PROTEIN FOR ANIMAL FEED FROM POTATO WASTE -- Introduction -- Growth of Eisenia foetida in potato solids -- Changes in potato waste caused by earthworm activity -- Methods of processing potato wastes with worms -- Economics of using worms to break down potato waste -- Acknowledgements -- References -- CHAPTER 12. TEXTURIZATION OF RECOVERED PROTEINS -- Introduction -- Fibre-spinning -- Effect of lipid -- Extrusion processing -- Texturization by gel formation -- Nutritional and microbiological aspects -- Conclusions -- References -- CHAPTER 13. CONVERSION OF BONE TO EDIBLE PRODUCTS -- Introduction -- The Lensfíeld processes -- Products-properties and uses -- Collagen in nutrition -- References -- PART IV: UTILIZATION -- CHAPTER 14. UPGRADED WASTES IN MEAT AND MEAT PRODUCTS -- Introduction -- Types of meat product -- Materials which count as 'meat' -- Non-meat ingredients -- Derivatives of meat and animal products -- Functional ingredients -- Social aspects of the use of upgraded wastes -- References. , CHAPTER 15. UNDERUTILIZED PROTEINS FOR BEVERAGES -- Introduction -- Beverages with cheese whey and whey fractions -- Beverages with soybeans -- Beverage powders with cheese whey and soybeans -- Beverages from other protein sources -- Conclusions -- References -- CHAPTER 16. THE UTILIZATION OF WASTE IN ANIMAL FEEDS -- Introduction -- The needs of the animal -- Limitations to use -- Utilization of wastes and by-products -- Wastes and by-products used directly as feedingstuffs -- Upgrading of wastes and by-products -- References -- CHAPTER 17. CRUDE PECTATE GELLING AGENTS IN HEAT PROCESSED FOODS -- Introduction -- Properties of extracted pectins -- Crude pectate systems in heat processed foods -- Potential of crude pectate gelling agents -- References -- CHAPTER 18. UTILIZATION OF FOOD WASTES AS RAW MATERIAL IN THE PET-FOOD INDUSTRY -- Introduction -- Wastes used as raw materials -- Properties of wastes as raw materials -- Nutritional status of pet-foods -- The future of waste material use by the pet-food industry -- Acknowledgements -- References -- PART V: CONCLUSIONS -- CHAPTER 19. NUTRITIONAL AND HEALTH IMPLICATIONS -- Introduction -- Elements in waste processing relevant to nutritional and health implications -- Nutritional implications -- Health implications -- Systematic stepwise evaluation of nutritional and health implications of novel products -- Summary -- References -- CHAPTER 20. ECONOMIC CONSIDERATIONS -- Introduction -- The scale of the problem -- Recycling of farm wastes for animal feed -- Utilization of wastes by the compound feed industry -- Recycling wastes for pet-foods -- Recycling wastes for human food -- Effluent disposal -- Conclusion -- References -- LIST OF PARTICIPANTS -- INDEX.

Note: Cover -- Copyright -- Contents -- 1. Introduction -- 2. Water industry fundamentals: the rationale for regulation and the scope for competition -- 2.1 Key issues in natural monopoly regulation -- 2.2 Potential for competition in water services -- 2.3 Are there any successful models of water competition? -- 2.4 Water as a natural monopoly? A few conclusions -- 3. A framework for evaluating different models of water industry regulation -- 3.1 Sector performance criteria -- 3.2 Regulatory process performance criteria -- 3.3 Institutional design criteria -- 4. England & -- Wales: private ownership and independent regulation -- 4.1 Overview of the water and wastewater industry in England & -- Wales -- 4.2 Water sector regulatory institutions -- 4.3 Key issues in economic regulation in England & -- Wales -- 4.4 Strengths andweaknesses of the regulatory regime for water in England & -- Wales -- 4.5 Directions for future reform -- 5. France: competition for the market and contract-based regulation -- 5.1 Overview of the French water and wastewater industry -- 5.2 Structure of private sector participation -- 5.3 Distribution of water sector regulatory authority -- 5.4 Regulation of private sector participation in the water sector -- 5.5 Strengths andweaknesses of the regulatory regime for water in France -- 5.6 Direction of future reforms -- 6. Germany: public-private partnerships and multi-sector utilities -- 6.1 Overview of the German water and wastewater industry -- 6.2 The role of the Stadtwerke: multi-sector utility enterprises -- 6.3 Models of private sector participation -- 6.4 Distribution of regulatory authority -- 6.5 Economic regulation -- 6.6 Strengths and weaknesses of the regulatory regime for water in Germany -- 6.7 Direction of future reforms -- 7. Developing water sector regulatory frameworks in less developed countries. , 7.1 Regulation 'by contract' -- 7.2 Contracts, institutions and regulation -- 7.3 Conclusion -- Appendix 1: The legislative framework for the water industry in England & -- Wales -- Bibliography -- Index.

Note: Cover -- Half_Title -- Essentials of Developmental Plant Anatomy -- Copyright -- Dedication -- Contents -- Preface -- 1. Introduction -- 2. The Plant Cell -- The Protoplast -- The Cell Wall -- Cell Growth -- 3. The Flower -- Inflorescence Types -- Flower Morphology -- Variations in Flower Morphology -- The Induction of Flowering -- Flower Development -- 4. Reproduction -- Vegetative Reproduction -- Sexual Reproduction -- Overview of Sexual Reproduction -- Apomixis -- 5. Embryo, Seed, and Fruit Development -- Patterns of Embryo Development -- Somatic Embryogenesis -- Seed Development -- Fruit Development -- 6. Shoot Morphology and Development -- Growth of the Shoot -- Shoot Apex and the Shoot Apical Meristem -- Shoot Expansion -- Shoot Branching -- Shoot Modifications -- Reproductive Shoots -- 7. Plant Cells and Tissues -- Cell Types and Tissues -- 8. Tissues of the Stem -- The Dicotyledonous Stem -- Three-Dimensional Organization of the Vascular System -- Differentiation of Tissues in the Stem -- The Monocotyledonous Stem -- The Stele -- 9. The Leaf -- Leaf Form -- Tissues of the Leaf -- Variations Related to the Environment -- Leaf Development -- 10. The Root -- Root Systems -- Root Associations -- Root Apex and the Root Apical Meristem -- Tissues of the Root -- Root Branching -- Shoot Buds from Roots -- 11. The Secondary Body -- The Vascular Cambium -- Secondary Xylem (The Wood) -- Secondary Phloem -- Secondary Growth in Monocotyledons -- Periderm -- Glossary -- Bibliography -- Index.