Food Waste Recovery
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Food Waste Recovery

Processing Technologies, Industrial Techniques, and Applications

2nd Edition - December 1, 2020

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  • Editor: Charis Galanakis
  • eBook ISBN: 9780128225929
  • Paperback ISBN: 9780128205631

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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.

Key Features

  • 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

Readership

Food scientists, technologists, engineers and chemists working in the whole food science field; new product developers, researchers, academics and professionals working in the food industry as well as researchers working on the edge of food and environment. Students studying food engineering, waste management and related topics will also benefit from this reference

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

Product details

  • No. of pages: 560
  • Language: English
  • Copyright: © Academic Press 2020
  • Published: December 1, 2020
  • Imprint: Academic Press
  • eBook ISBN: 9780128225929
  • Paperback ISBN: 9780128205631

About the Editor

Charis Galanakis

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

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

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