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.
1. Food Waste Recovery - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright - p. iv 5. Table of Contents - p. iv 6. List of Contributors - p. xi 7. Preface - p. xvii 8. Preface to the first edition - p. xxi 9. Chapter 1 Food waste management, valorization, and sustainability in the food industry - p. 3 10. Chapter 2 Classification and target compounds - p. 21 11. Chapter 3 The universal recovery strategy - p. 51 12. Chapter 4 Conventional macroscopic pretreatment - p. 71 13. Chapter 5 Conventional macro- and micromolecules separation - p. 89 14. Chapter 6 Conventional extraction - p. 109 15. Chapter 7 Conventional purification and isolation - p. 129 16. Chapter 8 Conventional product formation - p. 155 17. Chapter 9 Emerging macroscopic pretreatment - p. 173 18. Chapter 10 Emerging macro- and micromolecules separation - p. 195 19. Chapter 11 Emerging extraction - p. 219 20. Chapter 12 Emerging purification and isolation - p. 241 21. Chapter 13 Emerging product formation - p. 257 22. Chapter 14 Cost and safety issues of emerging technologies against conventional techniques - p. 279 23. Chapter 15 Patented and commercialized applications - p. 295 24. Chapter 16 Recovery and applications of enzymes from food wastes - p. 313 25. Chapter 17 Applications of compounds recovered from olive mill waste - p. 327 26. Chapter 18 Application of compounds from grape processing by-products: Formulation of dietary fiber and encapsulated bioactive compounds - p. 355 27. Chapter 19 Plant-based by-products - p. 367 28. Chapter 20 Applications in bakery products - p. 399 29. Chapter 21 Valorization of meat by-products - p. 419 30. Chapter 22 Potential applications of food industrial by-products in the dairy industry - p. 445 31. Chapter 23 Antimicrobial compounds to improve foods’ shelf life - p. 461 32. Chapter 24 Foods and supplements - p. 483 33. Chapter 25 Cosmetics—food waste recovery - p. 503 34. Index - p. 529 35. Index - continued - p. 537
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.
1. Food Waste Recovery - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright - p. iv 5. Table of Contents - p. iv 6. List of Contributors - p. xi 7. Preface - p. xvii 8. Preface to the first edition - p. xxi 9. Chapter 1 Food waste management, valorization, and sustainability in the food industry - p. 3 10. Chapter 2 Classification and target compounds - p. 21 11. Chapter 3 The universal recovery strategy - p. 51 12. Chapter 4 Conventional macroscopic pretreatment - p. 71 13. Chapter 5 Conventional macro- and micromolecules separation - p. 89 14. Chapter 6 Conventional extraction - p. 109 15. Chapter 7 Conventional purification and isolation - p. 129 16. Chapter 8 Conventional product formation - p. 155 17. Chapter 9 Emerging macroscopic pretreatment - p. 173 18. Chapter 10 Emerging macro- and micromolecules separation - p. 195 19. Chapter 11 Emerging extraction - p. 219 20. Chapter 12 Emerging purification and isolation - p. 241 21. Chapter 13 Emerging product formation - p. 257 22. Chapter 14 Cost and safety issues of emerging technologies against conventional techniques - p. 279 23. Chapter 15 Patented and commercialized applications - p. 295 24. Chapter 16 Recovery and applications of enzymes from food wastes - p. 313 25. Chapter 17 Applications of compounds recovered from olive mill waste - p. 327 26. Chapter 18 Application of compounds from grape processing by-products: Formulation of dietary fiber and encapsulated bioactive compounds - p. 355 27. Chapter 19 Plant-based by-products - p. 367 28. Chapter 20 Applications in bakery products - p. 399 29. Chapter 21 Valorization of meat by-products - p. 419 30. Chapter 22 Potential applications of food industrial by-products in the dairy industry - p. 445 31. Chapter 23 Antimicrobial compounds to improve foods’ shelf life - p. 461 32. Chapter 24 Foods and supplements - p. 483 33. Chapter 25 Cosmetics—food waste recovery - p. 503 34. Index - p. 529 35. Index - continued - p. 537
