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Elsevier

Food Waste Recovery

Processing Technologies, Industrial Techniques, and Applications

  • 2nd Edition - December 1, 2020
  • Latest edition
  • Editor: Charis M. Galanakis
  • Language: English

Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapt… Read more

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

Review quotes

"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

Product details

  • Edition: 2
  • Latest edition
  • Published: December 1, 2020
  • Language: English

About the editor

CG

Charis M. 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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