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Charis M. Galanakis - Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications

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    Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications
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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
  • Charis M. Galanakis: author's other books


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    Table of Contents List of tables Tables in Chapter 2 Tables in Chapter 3 - photo 1
    Table of Contents
    List of tables
    1. Tables in Chapter 2
    2. Tables in Chapter 3
    3. Tables in Chapter 4
    4. Tables in Chapter 5
    5. Tables in Chapter 6
    6. Tables in Chapter 7
    7. Tables in Chapter 8
    8. Tables in Chapter 9
    9. Tables in Chapter 10
    10. Tables in Chapter 11
    11. Tables in Chapter 12
    12. Tables in Chapter 13
    13. Tables in Chapter 14
    14. Tables in Chapter 15
    15. Tables in Chapter 16
    16. Tables in Chapter 17
    17. Tables in Chapter 18
    18. Tables in Chapter 19
    19. Tables in Chapter 20
    20. Tables in Chapter 21
    21. Tables in Chapter 22
    22. Tables in Chapter 23
    23. Tables in Chapter 24
    24. Tables in Chapter 25
    List of illustrations
    1. Figures in Chapter 1
    2. Figures in Chapter 2
    3. Figures in Chapter 3
    4. Figures in Chapter 4
    5. Figures in Chapter 5
    6. Figures in Chapter 6
    7. Figures in Chapter 7
    8. Figures in Chapter 8
    9. Figures in Chapter 9
    10. Figures in Chapter 10
    11. Figures in Chapter 11
    12. Figures in Chapter 12
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    14. Figures in Chapter 15
    15. Figures in Chapter 16
    16. Figures in Chapter 17
    17. Figures in Chapter 19
    18. Figures in Chapter 20
    19. Figures in Chapter 21
    20. Figures in Chapter 23
    21. Figures in Chapter 24
    22. Figures in Chapter 25
    Landmarks
    Table of Contents
    Food Waste Recovery
    Processing Technologies, Industrial Techniques, and Applications

    Second Edition

    Edited by

    Charis M. Galanakis

    Department of Research & Innovation, Galanakis Laboratories, Chania, Greece Department of Research & Innovation, Galanakis LaboratoriesChaniaGreece

    College of Science, King Saud University, Riyadh, Saudi Arabia College of Science, King Saud UniversityRiyadhSaudi Arabia

    Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria Food Waste Recovery Group, ISEKI Food AssociationViennaAustria

    Copyright Academic Press is an imprint of Elsevier 125 London Wall London EC2Y - photo 2

    Copyright

    Academic Press is an imprint of Elsevier

    125 London Wall, London EC2Y 5AS, United Kingdom

    525 B Street, Suite 1650, San Diego, CA 92101, United States

    50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States

    The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom

    Copyright 2021 Elsevier Inc. All rights reserved.

    No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publishers permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions.

    This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein).

    Notices

    Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary.

    Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.

    To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein.

    British Library Cataloguing-in-Publication Data

    A catalogue record for this book is available from the British Library

    Library of Congress Cataloging-in-Publication Data

    A catalog record for this book is available from the Library of Congress

    ISBN: 978-0-12-820563-1

    For Information on all Academic Press publications visit our website at https://www.elsevier.com/books-and-journals

    Publisher: Charlotte Cockle

    Acquisitions Editor: Megan R. Ball

    Editorial Project Manager: Lena Sparks

    Production Project Manager: Joy Christel Neumarin Honest Thangiah

    Cover Designer: Christian Bilbow

    Typeset by MPS Limited, Chennai, India

    List of Contributors Samuel Chetachukwu Adegoke Second Edition Food and - photo 3

    List of Contributors

    Samuel Chetachukwu Adegoke , Second Edition: Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, United States Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State UniversityGreensboroNCUnited States

    Carlos lvarez , Second Edition: Teagasc Food Research Centre, Ashtown, Ireland Teagasc Food Research CentreAshtownIreland

    Christa Aoude

    Second Edition: Sorbonne University, University of Technology of Compigne, Laboratory of Integrated Transformation of Renewable Matter (UTC/ESCOM, EA 4297 TIMR), Royallieu research center, Compigne, France Sorbonne University, University of Technology of Compigne, Laboratory of Integrated Transformation of Renewable Matter (UTC/ESCOM, EA 4297 TIMR), Royallieu research centerCompigneFrance

    University of Balamand, Chemical Engineering Department, El Koura, Tripoli, Lebanon University of Balamand, Chemical Engineering Department, El KouraTripoliLebanon

    Violaine Aths-Dutour

    Second Edition: Paris-Saclay University, AgroParisTech, INRAE, Food and Bioproduct Engineering SayFood JRU, Thiverval-Grignon, France Paris-Saclay University, AgroParisTech, INRAE, Food and Bioproduct Engineering SayFood JRUThiverval-GrignonFrance

    Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia Chemical Engineering Discipline, School of Engineering, Monash University MalaysiaSubang JayaMalaysia

    First Edition: INRA/AgroParisTech, France INRA/AgroParisTechFrance

    Giulia Baldi , Second Edition: Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of Bologna, Cesena, Italy Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly

    Francisco J. Barba

    Second Edition: Department of Nutrition and Food Chemistry, Faculty of Pharmacy, Universitat de Valncia, Valencia, Spain Department of Nutrition and Food Chemistry, Faculty of Pharmacy, Universitat de ValnciaValenciaSpain

    Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, Valencia, Spain Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of ValenciaValenciaSpain

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