Food waste recovery : processing technologies, industrial techniques, and applications
Author(s)
Bibliographic Information
Food waste recovery : processing technologies, industrial techniques, and applications
Academic Press, an imprint of Elsevier, c2021
2nd ed
- : [pbk.]
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Note
Previous ed.: 2015
Includes bibliographical references and index
Description and Table of Contents
Description
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry.
Table of Contents
Part I: Introduction 1. Food waste management, valorization, and sustainability in the food industry 2. Classification and target compounds 3. The universal recovery strategy
Part II: Conventional Techniques 4. Conventional macroscopic pretreatment 5. Conventional macro and micromolecules separation 6. Conventional extraction 7. Conventional purification and isolation 8. Conventional Product formation
Part III: Emerging Technologies 9. Emerging Macroscopic Pre-treatment 10. Emerging Macro- and micro-molecules separation 11. Emerging Extraction 12. Emerging Purification and isolation 13. Emerging Product formation
Part IV: Commercialized aspects and applications 14. Cost and safety issues of emerging technologies against conventional techniques 15. Recovery and applications of enzymes from food wastes 16. Applications of compounds recovered from olive mill waste 17. Application of compounds from grape processing by-products: Formulation of dietary fibre and encapsuled bioactive compounds 18. Plant-based by-products 19. Applications in bakery products 20. Valorization of meat by-products 21. Potential applications of food industrial by-products in the dairy industry 22. Antimicrobial compounds improve food shelf-life 23. Foods and supplements 24. Cosmetics
by "Nielsen BookData"
