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Food Waste Recovery
Processing Technologies, Industrial Techniques, and Applications
Explores food compound recovery from food by-products and their reutilization in fortifying foods and as bioactive compounds in cosmetics and other products
Charis M. Galanakis (Edited by)
9780128205631, Elsevier Science
Paperback, published 7 December 2020
560 pages, Approx. 110 illustrations
27.6 x 21.5 x 3.5 cm, 1.56 kg
"This is a “must-have? book and should be used in every food science curriculum. This book would also be an excellent reference book for companies in the food industry or even the food value chain, from primary production through to the retail sector." --FST Magazine
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.
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
Subject Areas: Waste treatment & disposal [TQSR], Steam engines [TGBN1], Food & beverage technology [TDCT], Sustainability [RNU], Conservation of the environment [RNK], Food manufacturing & related industries [KNDF]
