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.
1. Introduction - p. Page x 2. List of Illustrations - p. Page xiii 3. List of Tables - p. Page xiv 4. Chapter 1 : Sustainability challenges in the valorization of agri-food wastes and by-products - p. Page xiv 5. Chapter 2 : Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent advances, and future perspectives - p. Page 17 6. Chapter 3 : Bioactive compounds of fruit by-products as potential prebiotics - p. Page 41 7. Chapter 4 : Valorization of fruit and vegetable waste for bioactive pigments: extraction and utilization - p. Page 54 8. Chapter 5 : Valuable bioactives from vegetable wastes - p. Page 73 9. Chapter 6 : Fruit byproducts as alternative ingredients for bakery products - p. Page 99 10. Chapter 7 : Fruit and vegetable by-products: novel ingredients for a sustainable society - p. Page 127 11. Chapter 8 : Current trends on the valorization of waste fractions for the recovery of alkaloids and polyphenols: case study of guarana - p. Page 151 12. Chapter 9 : Coffee waste: a source of valuable technologies for sustainable development - p. Page 168 13. Chapter 10 : Valorization of coffee wastes for effective recovery of value-added bio-based products: an aim to enhance the sustainability and productivity of the coffee industry - p. Page 192 14. Chapter 11 : Valorization of tea waste for multifaceted applications: a step toward green and sustainable development - p. Page 212 15. Chapter 12 : Various conversion techniques for the recovery of value-added products from tea waste - p. Page 233 16. Chapter 13 : Cocoa: Beyond chocolate, a promising material for potential value-added products - p. Page 259 17. Chapter 14 : Nuts by-products: the Latin American contribution - p. Page 282 18. Chapter 15 : Valorization of seeds of the genera Cucumis, Citrullus, and Cucurbita - p. Page 309 19. Chapter 16 : Valorization of grape seeds - p. Page 324 20. Chapter 17 : Seed wastes and byproducts: reformulation of meat products - p. Page 342 21. Chapter 18 : Recent advances and emerging trends in the utilization of dairy by-products/wastes - p. Page 364 22. Chapter 19 : Whey: generation, recovery, and use of a relevant by-product - p. Page 383 23. Chapter 20 : Valorization of dairy by-products for functional and nutritional applications: recent trends toward the milk fat globule membrane - p. Page 409 24. Chapter 21 : Sustainable utilization of gelatin from animal-based agri–food waste for the food industry and pharmacology - p. Page 422 25. Chapter 22 : New food strategies to generate sustainable beef - p. Page 437 26. Chapter 23 : Valorization of wastes and by-products from the meat industry - p. Page 454 27. Chapter 24 : Biowaste eggshells as efficient electrodes for energy storage - p. Page 471 28. Chapter 25 : Recovery and application of bioactive proteins from poultry by-products - p. Page 492 29. Chapter 26 : Valorization of seafood processing by-products - p. Page 509 30. Chapter 27 : Utilization of seafood-processing by-products for the development of value-added food products - p. Page 531 31. Chapter 28 : Valorization of seafood industry waste for gelatin production: facts and gaps - p. Page 555 32. Chapter 29 : Effective valorization of aquaculture by-products: bioactive peptides and their application in aquafeed - p. Page 573 33. Chapter 30 : Sustainability of agri-food supply chains through innovative waste management models - p. Page 588 34. Chapter 31 : Food waste generation and management: household sector - p. Page 603 35. Chapter 32 : Sustainable valorization of food-processing industry by-products: challenges and opportunities to obtain bioactive compounds - p. Page 617 36. Chapter 33 : Revitalization of wastewater from the edible oil industry - p. Page 636 37. Chapter 34 : Valorization of cotton wastes for agricultural and industrial applications: present status and future prospects - p. Page 659 38. Chapter 35 : Advanced techniques for recovery of active compounds from food by-products - p. Page 681 39. Chapter 36 : Application of combined extraction and microextraction techniques for food waste - p. Page 705 40. Chapter 37 : Superabsorbent materials from industrial food and agricultural wastes and by-products - p. Page 719 41. Chapter 38 : Natural deep eutectic solvents for sustainable extraction of pigments and antioxidants from agri-processing waste - p. Page 739 42. Chapter 39 : Thermochemical and biochemical treatment strategies for resource recovery from agri-food industry wastes - p. Page 774 43. Chapter 40 : Bioconversion of agri-food waste and by-products through insects: a new valorization opportunity - p. Page 803 44. Chapter 41 : Sustainability of food industry wastes: a microbial approach - p. Page 823 45. Chapter 42 : Polyphenols from food processing byproducts and their microbiota–gut–brain axis-based health benefits - p. Page 846 46. Chapter 43 : Agro-waste-derived silica nanoparticles (Si-NPs) as biofertilizer - p. Page 873 47. Chapter 44 : Supply of biomass and agricultural waste for promoting low-carbon business-ecosystem - p. Page 892 48. Chapter 45 : Agricultural waste valorization for sustainable biofuel production - p. Page 910 49. Chapter 46 : Valorization of fruit processing by-product streams into integrated biorefinery concepts: extraction of value-added compounds and bioconversion to chemicals - p. Page 924 50. Chapter 47 : Recovery and valorization of CO2 from the organic wastes fermentation - p. Page 940 51. Chapter 48 : Valorization of agrifood wastes and byproducts through nanobiotechnology - p. Page 959 52. Index - p. Page 974
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.
1. Introduction - p. Page x 2. List of Illustrations - p. Page xiii 3. List of Tables - p. Page xiv 4. Chapter 1 : Sustainability challenges in the valorization of agri-food wastes and by-products - p. Page xiv 5. Chapter 2 : Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent advances, and future perspectives - p. Page 17 6. Chapter 3 : Bioactive compounds of fruit by-products as potential prebiotics - p. Page 41 7. Chapter 4 : Valorization of fruit and vegetable waste for bioactive pigments: extraction and utilization - p. Page 54 8. Chapter 5 : Valuable bioactives from vegetable wastes - p. Page 73 9. Chapter 6 : Fruit byproducts as alternative ingredients for bakery products - p. Page 99 10. Chapter 7 : Fruit and vegetable by-products: novel ingredients for a sustainable society - p. Page 127 11. Chapter 8 : Current trends on the valorization of waste fractions for the recovery of alkaloids and polyphenols: case study of guarana - p. Page 151 12. Chapter 9 : Coffee waste: a source of valuable technologies for sustainable development - p. Page 168 13. Chapter 10 : Valorization of coffee wastes for effective recovery of value-added bio-based products: an aim to enhance the sustainability and productivity of the coffee industry - p. Page 192 14. Chapter 11 : Valorization of tea waste for multifaceted applications: a step toward green and sustainable development - p. Page 212 15. Chapter 12 : Various conversion techniques for the recovery of value-added products from tea waste - p. Page 233 16. Chapter 13 : Cocoa: Beyond chocolate, a promising material for potential value-added products - p. Page 259 17. Chapter 14 : Nuts by-products: the Latin American contribution - p. Page 282 18. Chapter 15 : Valorization of seeds of the genera Cucumis, Citrullus, and Cucurbita - p. Page 309 19. Chapter 16 : Valorization of grape seeds - p. Page 324 20. Chapter 17 : Seed wastes and byproducts: reformulation of meat products - p. Page 342 21. Chapter 18 : Recent advances and emerging trends in the utilization of dairy by-products/wastes - p. Page 364 22. Chapter 19 : Whey: generation, recovery, and use of a relevant by-product - p. Page 383 23. Chapter 20 : Valorization of dairy by-products for functional and nutritional applications: recent trends toward the milk fat globule membrane - p. Page 409 24. Chapter 21 : Sustainable utilization of gelatin from animal-based agri–food waste for the food industry and pharmacology - p. Page 422 25. Chapter 22 : New food strategies to generate sustainable beef - p. Page 437 26. Chapter 23 : Valorization of wastes and by-products from the meat industry - p. Page 454 27. Chapter 24 : Biowaste eggshells as efficient electrodes for energy storage - p. Page 471 28. Chapter 25 : Recovery and application of bioactive proteins from poultry by-products - p. Page 492 29. Chapter 26 : Valorization of seafood processing by-products - p. Page 509 30. Chapter 27 : Utilization of seafood-processing by-products for the development of value-added food products - p. Page 531 31. Chapter 28 : Valorization of seafood industry waste for gelatin production: facts and gaps - p. Page 555 32. Chapter 29 : Effective valorization of aquaculture by-products: bioactive peptides and their application in aquafeed - p. Page 573 33. Chapter 30 : Sustainability of agri-food supply chains through innovative waste management models - p. Page 588 34. Chapter 31 : Food waste generation and management: household sector - p. Page 603 35. Chapter 32 : Sustainable valorization of food-processing industry by-products: challenges and opportunities to obtain bioactive compounds - p. Page 617 36. Chapter 33 : Revitalization of wastewater from the edible oil industry - p. Page 636 37. Chapter 34 : Valorization of cotton wastes for agricultural and industrial applications: present status and future prospects - p. Page 659 38. Chapter 35 : Advanced techniques for recovery of active compounds from food by-products - p. Page 681 39. Chapter 36 : Application of combined extraction and microextraction techniques for food waste - p. Page 705 40. Chapter 37 : Superabsorbent materials from industrial food and agricultural wastes and by-products - p. Page 719 41. Chapter 38 : Natural deep eutectic solvents for sustainable extraction of pigments and antioxidants from agri-processing waste - p. Page 739 42. Chapter 39 : Thermochemical and biochemical treatment strategies for resource recovery from agri-food industry wastes - p. Page 774 43. Chapter 40 : Bioconversion of agri-food waste and by-products through insects: a new valorization opportunity - p. Page 803 44. Chapter 41 : Sustainability of food industry wastes: a microbial approach - p. Page 823 45. Chapter 42 : Polyphenols from food processing byproducts and their microbiota–gut–brain axis-based health benefits - p. Page 846 46. Chapter 43 : Agro-waste-derived silica nanoparticles (Si-NPs) as biofertilizer - p. Page 873 47. Chapter 44 : Supply of biomass and agricultural waste for promoting low-carbon business-ecosystem - p. Page 892 48. Chapter 45 : Agricultural waste valorization for sustainable biofuel production - p. Page 910 49. Chapter 46 : Valorization of fruit processing by-product streams into integrated biorefinery concepts: extraction of value-added compounds and bioconversion to chemicals - p. Page 924 50. Chapter 47 : Recovery and valorization of CO2 from the organic wastes fermentation - p. Page 940 51. Chapter 48 : Valorization of agrifood wastes and byproducts through nanobiotechnology - p. Page 959 52. Index - p. Page 974
