Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications

This updated second edition of Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications provides information on developing strategies for the recapture of value compounds from food wastes in an economical and safe way, and explores their re-utilization to fortify foods and as ingredients in commercial products. Beginning with an exploration of the management options, different sources, and the Universal Recovery Strategy in the first part, the book then discusses conventional and emerging technologies in parts two and three, respectively. The fourth and final part addresses commercialization issues in new chapters that discuss target applications of recovered compounds in the food and cosmetics industries. Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition is a valuable resource for food scientists, technologists, engineers, and chemists working in the whole food science field, as well as product developers, researchers, academics, and professionals working in the food industry. Covers food waste management within the food industry by developing recovery strategiesProvides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-productsExplores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications INDICE: 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 foods shelf-life 23. Foods and supplements 24. Cosmetics

• ISBN: 978-0-12-820563-1
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 532
• Fecha Publicación: 01/12/2020
• Nº Volúmenes: 1
• Idioma: Inglés