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

by Charis M. Galanakis (Editor)

Overview

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. - Covers food waste management within the food industry by developing recovery strategies - Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products - Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications

Product Details

ISBN-13:	9780128225929
Publisher:	Elsevier Science & Technology Books
Publication date:	12/01/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	560
File size:	43 MB
Note:	This product may take a few minutes to download.

About the Author

Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles

Table of Contents

Part I: Introduction1. Food waste management, valorization, and sustainability in the food industry2. Classification and target compounds3. The universal recovery strategy Part II: Conventional Techniques4. Conventional macroscopic pretreatment5. Conventional macro and micromolecules separation6. Conventional extraction7. Conventional purification and isolation8. Conventional Product formation Part III: Emerging Technologies9. Emerging Macroscopic Pre-treatment10. Emerging Macro- and micro-molecules separation11. Emerging Extraction 12. Emerging Purification and isolation13. Emerging Product formation Part IV: Commercialized aspects and applications14. Cost and safety issues of emerging technologies against conventional techniques15. Recovery and applications of enzymes from food wastes16. Applications of compounds recovered from olive mill waste17. Application of compounds from grape processing by-products: Formulation of dietary fibre and encapsuled bioactive compounds18. Plant-based by-products19. Applications in bakery products20. Valorization of meat by-products21. Potential applications of food industrial by-products in the dairy industry22. Antimicrobial compounds improve food shelf-life23. Foods and supplements24. Cosmetics

What People are Saying About This

From the Publisher

Explores food compound recovery from food by-products and their reutilization in fortifying foods and as bioactive compounds in cosmetics and other products

Editorial Reviews

"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

From the Publisher