Sustainable food waste management : concepts and innovations / Monika Thakur [and three others], editors.

Format:

Book

Contributor:

Thakur, Monika, editor.

Language:

English

Subjects (All):

Food--Biotechnology.

Food.

Physical Description:

1 online resource (XXXIII, 413 p. 77 illus., 55 illus. in color.)

Edition:

1st ed. 2020.

Place of Publication:

Singapore : Springer, [2020]

Summary:

This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc. This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.

Contents:

SECTION – I: Food industry waste: introduction, standards and management

Chapter 1. Sustainable food waste management: a review

Chapter 2. Environmental Standards & Regulations for waste management in food industries

Chapter 3. Characterization and treatment of waste from food processing industries

Chapter 4. Advances in waste water treatment in food processing industries: a sustainable approach

SECTION – II: Utilization of waste from food processing industries

Chapter 5. Fruits and Vegetable By-Product Utilization as a Novel Approach for Value Addition

Chapter 6. Phytochemicals from the Fruits and Vegetable Waste: holistic and sustainable approach

Chapter 7. Fruit Peels: A Sustainable Agro-waste Utilization Approach

Chapter 8. Waste from Dairy Processing Industries and its Sustainable Utilization

Chapter 9. Potential Value Addition from Cereal and Pulse Processed By-Products: A Review

Chapter 10. Waste from oil-seed industry: a sustainable approach

Chapter 11. Wealth from meat industry by-products and waste: a review

Chapter 12. Post-Harvest Management of Climacteric Fruits in India: the promising road map for future

Chapter 13. Agricultural waste produce: utilization and management

Chapter 14. Bio-based packaging from Food Industry waste

15. Emerging opportunities for effective valorization of Dairy by-products

Chapter 16. Advances in Sugarcane Industry: by-products valorization

SECTION – III: Sustainable Food waste management technologies

Chapter 17. Food industry waste: a potential substrate for mushroom cultivation

Chapter 18. Microbial remediation: a sustainable biological tool for Food waste management

Chapter 19. Recovery of bio-active components from food industry waste

Chapter 20. Food processing waste to Biofuel: a sustainable approach

Chapter 21. Utilization of fly ash as a sustainable waste management technique

Chapter 22. Digital Knowledge Ecosystem: A new weapon to achieve sustainable food waste management.

Notes:

Description based on print version record.

Includes bibliographical references.

ISBN:

981-15-8967-4