Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges 1st Edition Rajeev Bhat

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges 1st Edition Rajeev Bhat- Ebook Instant Download/Delivery ISBN(s): 9780128240441,012824044X,9780128242605, 0128242604

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• ISBN 10:
• ISBN 13:
• Author: Rajeev Bhat

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood.

The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products.

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products.

Table contents:

Section 1: Introductory Note

1. Introductory Note: Valorization of Food Industrial Wastes and By-Products

2. Sustainability Challenges in Valorization of Agri-Food Wastes and By-Products

 

Section 2: Fruits and Vegetables

3. Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent advances, and future perspectives

4. Bioactive compounds of fruit by-products as potential prebiotics

5. Valorization of Fruit and Vegetable Waste for Bioactive Pigments: Extraction and Utilization

6. Valuable bioactives from vegetable wastes

7. Fruit by-products as alternative ingredients for bakery products

8. Fruit and vegetable by-products: As novel ingredients for sustainable society

9. Current trends on the valorization of waste fractions for the recovery of alkaloids and polyphenols: Case study of Guarana

 

Section 3: Beverage industry (coffee, tea and cocoa)

10. Coffee waste: a source of valuable technologies for sustainable development

11. Valorization of coffee wastes for effective recovery of value added bio-based products: Aim to enhance the sustainability and productivity of coffee industry

12. Valorization of tea waste for multifaceted applications: A step towards green and sustainable development

13. Various conversion techniques for recovery of value added products from tea waste

14. Cocoa: beyond chocolate, a promising material for potential value-added products

Section 4: Nuts and seeds

15. Nuts by-products: The Latin American contribution

16. Valorization of seeds of the Genera: Cucumis, Citrullus and Cucurbita

17. Valorization of grape seeds

18. Seed wastes and by-products: Reformulation of meat products

Section 5: Dairy, Animals and Poultry

 

19. Recent advances and emerging trends in the utilization of dairy by-products/wastes

20. Whey: Generation, recovery and use of a relevent by-product

21. Valoriation fo dairy by-products for functional and nutritional applcations: recent trends towards the milk fat globule membrane

22. Sustainable utilization of gelatin from animal based agri-food waste for food industry and pharmacology

23. New food strategies to generate sustainable beef

24. Valorization of wastes and by-products from meat industry

25. Biowaste eggshells as efficient electrodes for energy storage

26. Recovery and application of Bioactive proteins from poultry by-products

Section 6: Marine industry

27. Valorization of Seafood Processing By-Products

28. Utilization of seafood processing by-products for development of value-added food products

29. Valorization of Seafood Industry Waste in Gelatin Production: Fact and Gaps

30. Effective Valorization of Aquaculture By-products: Bioactives of peptides and their applications in aquafeed

Section 7: Opportunities and Challenges

31. Sustainability of Agri-food Supply Chains through innovative waste management models

32. Food waste generation and management: Household sector

33. Sustainable Valorization of Food Processing Industry By-Products: Challenges and Opportunities to obtain Bioactive Compounds

34. Revitalization of wastewater from the edible oil industry

35. Valorization of cotton wastes for agriculture and industrial applications – Present status and future prospects

36. Advanced techniques for recovery of active compounds form food by products

37. Application of Combined Extractions and Microextraction Techniques for Food

38. Superabsorbent materials from industrial food and agricultural wastes and by-products

39. Natural Depp Eutectic Solvents (NADES) for Sustainable Extraction of Pigments and Antioxidants from Agri-processing Waste

40. Thermochemical and Biochemical treatment strategies for resource recovery from agri-food industry wastes

41. Bioconversion of agri-food waste and by-products through insects: a new valorization opportunity

42. Sustainability of food industry wastes: a microbial approach

43. Polyphenols from Food Processing By-Products and their Microbiota-Gut-Brain Axis based Health Benefits

44. Agriwaste-derives Silica Nanoparticles (Si-NPs) as Bio-Fertilizer

45. Supply of Biomass and Agricultural Waste for Promoting Low-carbon Business-ecosystem

46. Agricultural Waste Valorization for Sustainable Biofuel Production

47. Valorization of fruit processing by-product streams into integrated biorefinery concepts: Extraction of value-added compounds and bioconversion to chemicals

48. Recovery of Valorization of CO2 from the Organic Wastes Fermentation

49. Valorization of Agri-food wastes and byproducts through nano biotechnology

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