This volume presents the latest and most promising research in obtaining novel products from the byproducts of agricultural processing and existing crops. Each chapter explores various ways that the food industry can utilize microorganisms and parts of agricultural plants that would ordinarily go to waste.

Previously scattered topics have been compiled into one comprehensive collection, including research on edible foods, such as vegetable oil, as well as byproducts, such as the inedible parts of the sorghum plant. This work is a valuable resource for agricultural and plant scientists, polymer and protein chemists, as well as food processors, both established companies and entrepreneurs.