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E-grāmata: Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges

Edited by (Professor and ERA-Chair Holder, Food By-Products Valorization Technologies (VALORTECH), Estonian University of Life Sciences, Tartu, Estonia)
  • Formāts: PDF+DRM
  • Izdošanas datums: 25-Aug-2021
  • Izdevniecība: Academic Press Inc
  • Valoda: eng
  • ISBN-13: 9780128242605
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Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability ChallengesPalielināt
  • Formāts: PDF+DRM
  • Izdošanas datums: 25-Aug-2021
  • Izdevniecība: Academic Press Inc
  • Valoda: eng
  • ISBN-13: 9780128242605
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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.

  • Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization
  • Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies
  • Presents emerging technologies for the valorization of agri-food wastes and by-products
  • Highlights potential industrial applications of food wastes and by-products to support circular economy concepts
List of contributors
xix
Foreword xxv
Preface xxvii
Introduction xxix
1 Sustainability challenges in the valorization of agri-food wastes and by-products
1(28)
Rajeev Bhat
1.1 Introduction
1(1)
1.2 Wastes and by-products--global scenario
2(2)
1.3 Food industrial wastes and by-products
4(3)
1.4 Food industry wastes and renewable energy production
7(1)
1.5 Composting of agri-food wastes
8(1)
1.6 Bioactive compounds and bioactivity
9(3)
1.7 Wastes and by-products as food and livestock feed
12(1)
1.8 Bioplastics and green composites
13(1)
1.9 Sustainable green processing technologies
14(1)
1.10 Regulatory issues
14(1)
1.11 Conclusion, opportunities, and future challenges
15(14)
Acknowledgment
16(1)
References
17(10)
Further Reading
27(2)
2 Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent advances, and future perspectives
29(18)
Salma A. Enriquez-Valencia
J. Fernando Ayala-Zavala
Gustavo A. Gonzalez-Aguilar
Leticia X. Lopez-Martinez
2.1 Introduction
29(2)
2.2 Isolation and extraction methods of bioactive compounds from tropical fruit by-products and wastes
31(7)
2.2.1 Influence of conventional extraction techniques on bioactive compounds
33(1)
2.2.2 Nonconventional extraction techniques
34(4)
2.3 Fermentation to obtain bioactive compounds from tropical fruits
38(1)
2.4 Possible uses of by-products and wastes in the food industry
38(3)
2.4.1 As ingredients of functional food
38(1)
2.4.2 As sources of unconventional oils
39(1)
2.4.3 As additives
39(1)
2.4.4 Antimicrobial agents
39(1)
2.4.5 Bio-absorbent agents
40(1)
2.5 Conclusion, opportunities, and future challenges
41(6)
References
41(6)
3 Bioactive compounds of fruit by-products as potential prebiotics
47(14)
Marcela Albuquerque Cavalcanti de Albuquerque
Igor Ucella Dantas de Medeiros
Bernadette Dora Gombossy de Melo Franco
Susana Marta Isay Saad
Alejandra de Moreno de LeBlanc
Jean Guy LeBlanc
3.1 Introduction
47(1)
3.2 World crop production: focus on the fruit scenario
48(1)
3.3 Fruit by-products as functional compounds and their relationship with gut microbiota
48(2)
3.4 Dietary fibers and phenolics in fruit by-products as bioactive compounds
50(1)
3.5 Effect of fruit by-products on growth of beneficial microorganisms and their folate production
50(1)
3.6 Fruit by-products and gut microbiota: phenolic metabolites and short-chain fatty acids
51(2)
3.7 Potential biological effects of bioactive compounds from fruit by-products: antioxidant and antiinflammatory approaches
53(1)
3.8 Conclusion, opportunities, and future challenges
54(7)
Acknowledgments
54(1)
References
54(7)
4 Valorization of fruit and vegetable waste for bioactive pigments: extraction and utilization
61(22)
Wee Sim Choo
Amy Yi Hsan Saik
4.1 Introduction
61(1)
4.2 Anthocyanins
62(5)
4.2.1 Grapes
63(4)
4.3 Betalains
67(2)
4.3.1 Red beet
68(1)
4.3.2 Extraction of betalains from red beet waste
69(1)
4.4 Carotenoids
69(3)
4.4.1 Tomatoes
70(2)
4.5 Conclusion, opportunities, and future challenges
72(11)
References
73(10)
5 Valuable bioactives from vegetable wastes
83(28)
Annegowda H.V.
Pulak Majumder
5.1 Introduction
83(4)
5.1.1 Ranking of vegetables
83(1)
5.1.2 Top producers of vegetables
83(1)
5.1.3 Benefits of consuming vegetables
83(1)
5.1.4 Production of vegetable wastes and byproducts
84(2)
5.1.5 Measures undertaken to minimize vegetable wastes
86(1)
5.2 Valorization of vegetable wastes and byproducts
87(8)
5.2.1 Vitamins
87(3)
5.2.2 Carotenoids
90(1)
5.2.3 Flavonoids
90(4)
5.2.4 Phenolic acids
94(1)
5.3 Extraction of phytobioactives
95(1)
5.3.1 Ultrasound-assisted extraction
95(1)
5.3.2 Supercritical fluid extraction
95(1)
5.3.3 Accelerated solvent extraction
96(1)
5.3.4 Microwave-assisted extraction
96(1)
5.3.5 Enzyme-assisted extraction
96(1)
5.4 Sustainability through preservation of vegetable waste and byproducts
96(1)
5.5 Potential applications of vegetable wastes and vegetable byproducts
97(1)
5.6 Conclusion, opportunities, and future challenges
98(13)
References
99(12)
6 Fruit byproducts as alternative ingredients for bakery products
111(22)
Mafalda Alexandra Silva
Tania Goncalves Albuquerque
Rita Carneiro Alves
M. Beatriz P.P. Oliveira
Helena S. Costa
6.1 Introduction
111(1)
6.2 Fruit industry
112(5)
6.2.1 Apple
112(1)
6.2.2 Banana
112(4)
6.2.3 Grape
116(1)
6.2.4 Mango and guava
116(1)
6.2.5 Melon and watermelon
116(1)
6.2.6 Orange
116(1)
6.2.7 Passion fruit
117(1)
6.2.8 Pomegranate
117(1)
6.3 Functional foods
117(1)
6.4 Bakery products
118(9)
6.4.1 Bread
118(7)
6.4.2 Biscuits
125(1)
6.4.3 Cookies
126(1)
6.4.4 Cakes
126(1)
6.4.5 Muffins
126(1)
6.5 Conclusion, opportunities, and future challenges
127(6)
Acknowledgments
127(1)
References
127(6)
7 Fruit and vegetable by-products: novel ingredients for a sustainable society
133(24)
Pulak Majumder
H.V. Annegowda
7.1 Introduction
133(1)
7.2 Bioactive molecules from fruit and vegetable by-products
134(3)
7.2.1 Polyphenols
134(1)
7.2.2 The terpenes
135(1)
7.2.3 Biomedical impacts of carotenoids
135(1)
7.2.4 Dietary fiber
136(1)
7.2.5 Biomedical impacts of dietary fiber
136(1)
7.2.6 Polysaccharides
136(1)
7.2.7 Biomedical impacts of phytosterols
137(1)
7.2.8 The organosulfurs
137(1)
7.2.9 Biomedical impact of organosulfur compounds
137(1)
7.2.10 Organic acids and plant amines
137(1)
7.2.11 Biomedical impact of organic acids and amines
137(1)
7.3 Sustained valorization of fruits and vegetable by-products
137(9)
7.3.1 Apple by-products
137(1)
7.3.2 Citrus fruit by-products
138(1)
7.3.3 Grape by-products
139(1)
7.3.4 Tropical fruits by-products
140(4)
7.3.5 Vegetable by-products
144(2)
7.4 Innovative drying techniques and extraction methods for fruit and vegetable by-products
146(3)
7.4.1 Infrared-assisted convective drying
146(1)
7.4.2 Microwave and combined microwave drying
147(1)
7.4.3 Green technology: by-product extraction techniques
147(2)
7.5 Innovations and sustainable food ingredients
149(1)
7.6 Strategic road map for sustainable utilization of by-products
149(1)
7.7 Conclusion, opportunities, and future challenges
150(7)
Acknowledgments
151(1)
References
151(6)
8 Current trends on the valorization of waste fractions for the recovery of alkaloids and polyphenols: case study of guarana
157(16)
Adina L. Santana
Gabriela A. Macedo
Abbreviations
157(1)
8.1 Introduction
157(1)
8.2 Guarana (Paullinia cupana)
158(2)
8.2.1 Botanical description and traditional use
158(1)
8.2.2 Chemical composition
158(1)
8.2.3 Health aspects on the administration of guarana
159(1)
8.2.4 Processing of guarana and products: current scenario
160(1)
8.3 Emerging processing strategies to recover alkaloids and polyphenols
160(5)
8.3.1 Extraction
160(2)
8.3.2 Encapsulation
162(3)
8.4 Current trends and perspectives: biorefinery approach applied for the integral use of guarana
165(2)
8.4.1 Production of extracts and microparticles: process intensification
165(1)
8.4.2 Application in food products
165(1)
8.4.3 Production of energy
166(1)
8.4.4 Production of specialty chemicals and fertilizers by solid-state fermentation
166(1)
8.4.5 Production of industrial adsorbents
166(1)
8.5 Conclusion, opportunities, and future challenges
167(1)
8.6 Conflict of interest
168(5)
References
168(5)
9 Coffee waste: a source of valuable technologies for sustainable development
173(26)
Vicente A. Miron-Merida
Blanca E. Barragan-Huerta
Paulina Gutierrez-Macias
9.1 Introduction
173(1)
9.2 Coffee beans: chemical composition and structure
174(2)
9.3 Coffee production and generated waste
176(1)
9.4 Strategies used to valorize coffee waste
177(1)
9.5 Bioproducts for food and pharmaceutical industry applications from coffee waste
177(7)
9.5.1 Antioxidant compounds
177(3)
9.5.2 Antimicrobials
180(3)
9.5.3 Organic acids
183(1)
9.5.4 Enzymes
183(1)
9.5.5 Colorants
184(1)
9.6 Bioenergy production from coffee waste
184(3)
9.6.1 Biodiesel
184(2)
9.6.2 Bioethanol
186(1)
9.6.3 Biogas
186(1)
9.7 Materials from coffee waste
187(1)
9.7.1 Polymers for packaging materials
187(1)
9.7.2 Building materials
188(1)
9.8 Agricultural applications
188(2)
9.8.1 Composting and fertilizers
188(1)
9.8.2 Mushroom cultivation
189(1)
9.9 Miscellaneous
190(1)
9.9.1 Biosorbents
190(1)
9.10 Conclusion and future perspectives
191(8)
Acknowledgments
191(1)
References
192(7)
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
199(20)
Arunima Nayak
Brij Bhusban
10.1 Introduction
199(1)
10.2 Valorization of coffee wastes
200(12)
10.2.1 Production of biofuels
200(7)
10.2.2 Recovery of value-added bioactives
207(1)
10.2.3 Production of biomaterials
208(3)
10.2.4 Development of bioadsorbents
211(1)
10.3 Conclusion, opportunities, and future challenges
212(7)
References
212(7)
11 Valorization of tea waste for multifaceted applications: a step toward green and sustainable development
219(18)
Omkar S. Nille
Akshay S. Paul
Ravindra D. Waghmare
Vaibhav M. Naik
Datta B. Gunjal
Govind B. Kolekar
Anil H. Gore
11.1 Introduction
219(1)
11.2 Biomass sources
220(1)
11.3 Biomass valorization
220(5)
11.3.1 Carbonization
221(1)
11.3.2 Pyrolysis
222(1)
11.3.3 Hydrothermal treatment
222(2)
11.3.4 Microwave treatment
224(1)
11.3.5 Chemical activation
224(1)
11.4 Tea waste biomass: source, properties, and constituents
225(1)
11.4.1 Field to tea industry
225(1)
11.4.2 Tea waste residue/biomass from kitchens, cafeterias, canteens, and tea shops
225(1)
11.4.3 Properties and constituents
225(1)
11.5 Value-added products from tea waste
226(3)
11.5.1 Adsorbents
226(1)
11.5.2 Activated carbon
226(1)
11.5.3 Magnetic adsorbents
227(1)
11.5.4 Carbon nanodots
227(1)
11.5.5 Craphene oxide dots
228(1)
11.6 Multifaceted applications of valorized waste tea products
229(4)
11.6.1 Sensing and detection
229(1)
11.6.2 Pollutant removal, water treatment, and environmental remediation
230(1)
11.6.3 Agriculture and food industry
230(1)
11.6.4 Energy and catalysis
230(2)
11.6.5 Biomedical applications
232(1)
11.7 Conclusion, opportunities, and future challenges
233(4)
References
233(4)
12 Various conversion techniques for the recovery of value-added products from tea waste
237(30)
Nabajit Dev Choudhury
Nilutpal Bhuyan
Rumi Narzari
Ruprekha Saikia
Dibyakanta Seth
Niharendu Saha
Rupam Kataki
12.1 Introduction
237(4)
12.2 Process integration for setting up a waste biorefinery
241(4)
12.2.1 Biorefinery platforms
242(1)
12.2.2 Technological processes
243(1)
12.2.3 Feedstock groups
244(1)
12.2.4 Product groups
245(1)
12.3 Tea waste and its worldwide availability
245(2)
12.4 Physicochemical properties of tea waste
247(2)
12.5 Biofuel and bioenergy production
249(4)
12.5.1 Products from thermochemical conversion
249(1)
12.5.2 Biodiesel
250(1)
12.5.3 Bioethanol
251(2)
12.6 Solid fuel
253(1)
12.7 Tea waste-based biorefinery and production of value-added product
253(4)
12.7.1 Electrochemical
253(1)
12.7.2 Chemical derivatives from tea waste
253(3)
12.7.3 Animal feed and composting
256(1)
12.7.4 Manufacturing of instant tea
256(1)
12.7.5 Tobacco substitutes and foaming agents
256(1)
12.8 Rules/regulations concerning the safety of valorization of tea wastes
257(1)
12.9 Conclusion, opportunities, and future challenges
258(9)
References
259(8)
13 Cocoa: Beyond chocolate, a promising material for potential value-added products
267(22)
Paulina Gutierrez-Madas
Vicente A. Miron-Merida
C. Odin Rodriguez-Nava
Blanca E. Barragan-Huerta
13.1 Introduction
267(1)
13.2 Chemical composition of the cocoa pod
268(1)
13.3 Cocoa process and its by-products and waste
269(1)
13.4 Valorization of cocoa by-products and waste
269(12)
13.4.1 Applications for the food industry, agriculture, and livestock
271(5)
13.4.2 Applications for the pharmaceutical and cosmetic industries
276(1)
13.4.3 Environmental developments from cocoa waste
277(3)
13.4.4 Composite materials
280(1)
13.5 Conclusion, opportunities, and future challenges
281(8)
Acknowledgments
282(1)
References
282(7)
14 Nuts by-products: the Latin American contribution
289(28)
Elisa Dufoo-Hurtado
Ivan Luzardo-Ocampo
S.M. Ceballos-Duque
B. Dave Oomah
Ma. Elena Maldonado-Celis
Rocio Campos-Vega
14.1 Introduction
289(1)
14.2 Impact of nut by-products
290(1)
14.2.1 Economic and environmental impact
290(1)
14.3 Nutritional and functional nut by-products
290(18)
14.3.1 Pistachios
290(6)
14.3.2 Hazelnuts
296(4)
14.3.3 Almonds
300(2)
14.3.4 Walnuts
302(2)
14.3.5 Brazil nuts
304(1)
14.3.6 Pecans
305(1)
14.3.7 Cashew nuts
306(2)
14.4 Conclusion, opportunities, and future challenges
308(9)
References
309(8)
15 Valorization of seeds of the genera Cucumis, Citrullus, and Cucurbita
317(14)
Patricia Nunes
Rajeev Bhat
15.1 Introduction
317(1)
15.2 Cucurbitaceae family
318(1)
15.3 Seed composition
319(1)
15.4 Bioactive compounds
320(1)
15.5 Valorization of seeds
321(2)
15.6 Conclusion, opportunities, and future challenges
323(8)
Acknowledgment
324(1)
References
324(7)
16 Valorization of grape seeds
331(16)
Maria Tsiviki
Athanasia M. Goula
16.1 Introduction
331(1)
16.2 Characterization and content of grape seeds
332(1)
16.3 Extraction of phenolic compounds
333(3)
16.3.1 Phenolic compounds of grape seeds
333(2)
16.3.2 Methods of extracti on
335(1)
16.4 Extraction of oil
336(4)
16.4.1 Chemical composition of grape seed oil
336(2)
16.4.2 Methods of extraction
338(1)
16.4.3 Uses of grape seed oil
339(1)
16.5 Use as a biosorbent
340(1)
16.6 Application of seed extracts in foods
340(2)
16.7 Conclusion, opportunities, and future challenges
342(5)
References
342(5)
17 Seed wastes and byproducts: reformulation of meat products
347(24)
Carlos Pasqualin Cavalheiro
Mauricio Costa Alves da Silva
Claudia Ruiz-Capillas
Ana M. Herrero
17.1 Introduction
347(1)
17.2 Seeds and byproducts as fat replacers in meat products
348(8)
17.3 Bioactive compounds from seeds for use in meat products
356(7)
17.4 Conclusion, opportunities, and future challenges
363(8)
References
364(7)
18 Recent advances and emerging trends in the utilization of dairy by-products/wastes
371(20)
Boon Fung Leong
Wei Chean Chuah
Fook Yee Chye
18.1 Introduction
371(1)
18.2 Dairy industrial wastes
371(3)
18.2.1 Dairy wastewater
372(1)
18.2.2 Whey
373(1)
18.3 Environmental impacts
374(1)
18.4 Advanced biotechnological approaches in utilizing dairy wastes
375(7)
18.4.1 Bioplastics
375(2)
18.4.2 Exopolysaccharides
377(1)
18.4.3 Galacto-oligosaccharides
377(1)
18.4.4 Biofuels
378(2)
18.4.5 Organic acids
380(1)
18.4.6 Bioactive peptides
380(1)
18.4.7 Single-cell protein
381(1)
18.4.8 Biosurfactants
381(1)
18.5 Conclusion, opportunities, and future challenges
382(9)
References
383(8)
19 Whey: generation, recovery, and use of a relevant by-product
391(24)
Gustavo Luis de Paiva Anciens Ramos
Jonas Toledo Guimaraes
Tatiana Colombo Pimentel
Adriano Gomes da Cruz
Simone Lorena Quiterio de Souza
Simone Maria Ribas Vendramel
19.1 Introduction
391(1)
19.2 Cheese manufacture
392(2)
19.3 Characteristics of whey
394(1)
19.4 Main destinations of whey
395(8)
19.4.1 Food applications
396(2)
19.4.2 Food supplements
398(1)
19.4.3 Animal feed
399(1)
19.4.4 Microencapsulation of probiotics
399(1)
19.4.5 Fertilizers
399(1)
19.4.6 Packaging
399(2)
19.4.7 Flavor
401(1)
19.4.8 Whey bioconversion
401(1)
19.4.9 Organic chemicals
402(1)
19.4.10 Therapeutic agents
402(1)
19.5 Whey recovery and purification
403(5)
19.5.1 Membrane separation technology
403(2)
19.5.2 Electrodialysis
405(1)
19.5.3 Isoelectric precipitation
406(1)
19.5.4 Adsorption
407(1)
19.5.5 Chromatographic separation
407(1)
19.6 Conclusion, opportunities, and future challenges
408(7)
References
409(6)
20 Valorization of dairy by-products for functional and nutritional applications: recent trends toward the milk fat globule membrane
415(10)
Christelle Lopez
20.1 Introduction
415(1)
20.2 Milk composition
416(1)
20.3 Main by-products of the dairy industry: whey, skimmed milk, and buttermilk
417(2)
20.3.1 Production of whey and main valorization
417(2)
20.3.2 Production of skimmed milk and main valorization
419(1)
20.3.3 Production of buttermilk and butter serum
419(1)
20.4 New trends toward the valorization of buttermilk: specific interests in the milk fat globule membrane
419(3)
20.4.1 Technofunctional properties of buttermilk
419(1)
20.4.2 Health benefits of buttermilk components, including MFGM
420(1)
20.4.3 Opportunities to produce food-grade ingredients enriched in polar lipids and MFGM from buttermilk
420(1)
20.4.4 Diversity of MFGM-enriched ingredients
421(1)
20.5 Wastewaters from processing, cleaning, and sanitary processes
422(1)
20.6 Conclusions and future outlook
422(3)
Acknowledgments
422(1)
References
422(3)
21 Sustainable utilization of gelatin from animal-based agri--food waste for the food industry and pharmacology
425(18)
Elif Tugce Aksun Tumerkan
21.1 Introduction
425(2)
21.1.1 Categories and scale of agri-food waste
425(2)
21.2 Socioeconomic and environmental impact of agri-food waste
427(1)
21.3 Valorization of agri-food waste
427(2)
21.4 Gelatin: a value-added product from animal-derived waste
429(4)
21.4.1 Gelatin derived from mammalian species
429(2)
21.4.2 An alternative to mammalian gelatin: poultry gelatin
431(1)
21.4.3 A promising approach: fish gelatin
432(1)
21.5 Usage of animal-originated gelatin in the food industry
433(1)
21.5.1 Gelatin as a paramount food additive
433(1)
21.5.2 Gelatin as a coating and packaging material
434(1)
21.6 Usage of animal-originated gelatin in pharmacology
434(2)
21.6.1 Gelatin--an inactive ingredient in pharmaceutical products
435(1)
21.6.2 Gelatin in tissue engineering
435(1)
21.6.3 Other usages of gelatin in pharmacology
436(1)
21.7 Challenges to animal-derived gelatin in the food and pharmacology industries
436(1)
21.8 Conclusion, opportunities, and future challenges
437(6)
References
437(6)
22 New food strategies to generate sustainable beef
443(14)
Almudena Gonzalez Gonzalez
Maria Patricia Guerrero Garcia-Ortega
22.1 Introduction
443(5)
22.1.1 Reduce greenhouse gas emissions from cattle by changing the feed composition
444(4)
22.2 Influence of the feed composition on the quality of beef
448(2)
22.3 Case study
450(3)
22.3.1 In vitro test
450(1)
22.3.2 In vivo test
451(2)
22.4 Conclusion, opportunities, and future challenges
453(4)
Acknowledgments
453(1)
References
454(3)
23 Valorization of wastes and by-products from the meat industry
457(18)
Anand Mohan
Jade M. Long
23.1 Introduction
457(5)
23.1.1 Animal waste and by-product categorization
457(1)
23.1.2 Global impact
458(1)
23.1.3 Meat by-product utilization
459(1)
23.1.4 Economic value
460(1)
23.1.5 Commercial impact
460(1)
23.1.6 Nutritional composition of meat by-products
460(1)
23.1.7 Chemical composition
461(1)
23.2 Value-added food ingredients
462(8)
23.2.1 Spray-dried animal muscle
462(1)
23.2.2 Biologically active compounds
462(1)
23.2.3 Protein content
463(1)
23.2.4 Fat content
463(1)
23.2.5 Other uses
463(1)
23.2.6 Regulation and classification
464(1)
23.2.7 Tongue
464(1)
23.2.8 Heart
465(1)
23.2.9 Liver
465(1)
23.2.10 Kidney
466(1)
23.2.11 Brain
466(1)
23.2.12 Meat quality attributes
466(2)
23.2.13 Protein functionality and water-holding capacity
468(1)
23.2.14 Muscle composition
468(1)
23.2.15 Muscle structure
468(1)
23.2.16 Muscle fiber types
469(1)
23.2.17 Rules, regulations, and safety aspects
470(1)
23.3 Conclusion, opportunities, and future challenges
470(5)
References
471(3)
Further reading
474(1)
24 Biowaste eggshells as efficient electrodes for energy storage
475(22)
Manickam Minakshi
Philip A. Schneider
Maximilian Fichtner
24.1 Introduction
475(2)
24.2 Valorization of biowaste chicken eggshells
477(1)
24.2.1 Phenomenological description of chicken eggshells
477(1)
24.2.2 Eggshell and eggshell membrane
478(1)
24.2.3 Repurposing the eggshell product
478(1)
24.3 Applications
478(5)
24.3.1 Use of eggshells for UV-protective applications
478(1)
24.3.2 Use of eggshells for biomedical applications
479(1)
24.3.3 Use of eggshells for industrial wastewater applications
480(1)
24.3.4 Use of eggshells for biodiesel production
481(1)
24.3.5 Use of eggshells for construction and building
482(1)
24.3.6 Eggshell-derived nanomaterials
482(1)
24.4 Eggshells as efficient electrodes for energy storage
483(8)
24.4.1 General overview of hybrid supercapacitors
483(1)
24.4.2 Nanostructured cathode materials for hybrid supercapacitors and the effects of the materials
484(1)
24.4.3 Anode materials for hybrid supercapacitors
485(1)
24.4.4 Micro-algae-derived carbon electrode for hybrid supercapacitors
485(1)
24.4.5 Wheat-straw-derived carbon electrode for hybrid supercapacitors
486(1)
24.4.6 Electrochemical device: battery versus capacitor
487(1)
24.4.7 Eggshell-derived carbon electrode for hybrid supercapacitors in nonaqueous Li electrolyte
488(1)
24.4.8 Eggshell-derived carbon electrode for hybrid supercapacitors in aqueous Na electrolyte
489(1)
24.4.9 Biodegradable chitosan composite electrode for hybrid supercapacitors
490(1)
24.5 Conclusion, opportunities, and future challenges
491(6)
References
492(5)
25 Recovery and application of bioactive proteins from poultry by-products
497(18)
Iris Braz da Silva Araujo
Fabio Anderson Pereira Da Silva
Miriane Moreira Fernandes Santos
Rerisson do Nascimento Alves
25.1 Introduction
497(1)
25.2 Generation and disposal of chicken industry waste
497(2)
25.3 Nutritional value of poultry by-products
499(1)
25.4 Bioactive proteins from poultry by-products: potential applications
500(6)
25.4.1 Skin
500(1)
25.4.2 Feet
501(1)
25.4.3 Keel
502(1)
25.4.4 Feathers
502(1)
25.4.5 Blood
503(1)
25.4.6 Bones
504(1)
25.4.7 Head: comb, wattle, earlobe, beak
504(1)
25.4.8 Mechanically deboned chicken meat
505(1)
25.4.9 Abdominal fat
505(1)
25.4.10 Offal
505(1)
25.5 Techniques for obtaining bioactive proteins from by-products of the chicken industry: recent trends
506(3)
25.6 Conclusion, opportunities, and future challenges
509(6)
References
509(6)
26 Valorization of seafood processing by-products
515(22)
Vida Simat
26.1 Introduction
515(1)
26.1.1 Terminology issues
515(1)
26.2 The position of by-products in global fisheries and seafood industry
516(2)
26.2.1 Fish supply chain
516(1)
26.2.2 Discards from fisheries
517(1)
26.2.3 By-products from the fish-processing industry
517(1)
26.2.4 By-products from aquaculture
518(1)
26.3 Recovery of seafood by-products
518(2)
26.4 Valorization of seafood by-products
520(10)
26.4.1 New food products
520(1)
26.4.2 Fishmeal and fish oil
520(6)
26.4.3 Fish protein recovery
526(1)
26.4.4 Bioproducts
527(1)
26.4.5 Marine enzymes
528(1)
26.4.6 Natural pigments
529(1)
26.4.7 Energy and agronomic uses of by-products
529(1)
26.5 Improvements in the management of seafood by-products
530(1)
26.6 Conclusion, opportunities, and future challenges
530(7)
References
531(6)
27 Utilization of seafood-processing by-products for the development of value-added food products
537(24)
Samuel Chetachukwu Adegoke
Reza Tahergorabi
27.1 Introduction
537(1)
27.2 Seafood-processing by-products definition and statistics
538(2)
27.3 Fundamental components of seafood-processing by-products
540(13)
27.3.1 Lipids
540(1)
27.3.2 Proteins
541(1)
27.3.3 Chemical and enzymatic recovery methods of seafood-processing by-products
542(2)
27.3.4 Isoelectric solubilization and precipitation
544(1)
27.3.5 Protein hydrolysis
545(1)
27.3.6 Surimi manufacturing
546(1)
27.3.7 Development of value-added food products from the proteins recovered from fish-processing by-products
547(4)
27.3.8 Development of value-added products from oil recovered from seafood-processing by-products
551(1)
27.3.9 Development of value-added products from other materials recovered from seafood-processing byproducts
551(2)
27.4 Conclusion, opportunities, and future trends
553(8)
References
555(6)
28 Valorization of seafood industry waste for gelatin production: facts and gaps
561(18)
Elif Tugqe Aksun Tumerkan
28.1 Introduction
561(2)
28.2 Amounts of seafood waste
563(2)
28.2.1 Wastes after fish processing
564(1)
28.2.2 Waste generated from other seafood
564(1)
28.3 Valorization strategies for seafood waste
565(1)
28.4 The importance of aquatic gelatin for academia and industry
566(3)
28.4.1 A versatile industrial product: gelatin
566(1)
28.4.2 Aquatic gelatin and its benefits
567(1)
28.4.3 Fish gelatin derived from waste
568(1)
28.5 Mind the gaps: fish gelatin from waste
569(2)
28.5.1 Sustainability and sanitary issues for the raw material
569(1)
28.5.2 Health-related issues
570(1)
28.5.3 Sensorial attributes of aquatic gelatin
570(1)
28.6 Possible solutions
571(2)
28.6.1 Well-organized process for raw material through legislation
571(1)
28.6.2 Solutions to health-related issues
572(1)
28.6.3 Overcoming the sensorial problems of aquatic gelatin
572(1)
28.7 Conclusion, opportunities, and future challenges
573(6)
References
573(6)
29 Effective valorization of aquaculture by-products: bioactive peptides and their application in aquafeed
579(12)
Mehdi Nikoo
29.1 Introduction
579(1)
29.2 Fish protein hydrolysates and peptides
579(1)
29.3 Sources of aquaculture by-products
580(1)
29.4 Handling and processing of seafood by-products for production of protein hydrolysates and peptides
581(6)
29.4.1 Utilization of fish protein hydrolysates and peptides as fish feed
584(3)
29.5 Conclusion, opportunities, and future challenges
587(4)
Acknowledgment
588(1)
References
588(3)
30 Sustainability of agri-food supply chains through innovative waste management models
591(16)
Muneer Ahmad Magry
Sapna A. Narula
30.1 Introduction
591(1)
30.2 Food wastage as a hurdle for global security
591(2)
30.3 Global food loss scenario
593(2)
30.3.1 Causes of food losses
595(1)
30.4 Food waste management through valorization: global efforts
595(2)
30.4.1 Food waste valorization techniques
596(1)
30.5 The case of an emerging economy: food loss and reduction strategies in India
597(3)
30.5.1 Recent policy push as an enabler for food loss reduction
599(1)
30.5.2 Constraints, actors, and enablers for reductions in food loss
600(1)
30.6 Possible interventions and the way forward for food waste valorization
600(1)
30.7 Conclusion, opportunities, and future challenges
601(6)
References
603(4)
31 Food waste generation and management: household sector
607(12)
Chanathip Pharino
31.1 Introduction
607(1)
31.2 Food waste overview
607(3)
31.2.1 Definition
607(1)
31.2.2 Waste composition overview
608(1)
31.2.3 Causes and sources of food waste
608(2)
31.3 Food waste policy
610(2)
31.3.1 European Union
611(1)
31.3.2 Australia
611(1)
31.3.3 United States
611(1)
31.3.4 The Netherlands
611(1)
31.3.5 Canada
611(1)
31.3.6 Singapore
612(1)
31.3.7 Thailand
612(1)
31.4 Food waste management
612(2)
31.4.1 The food waste management hierarchy
612(1)
31.4.2 Food waste management approaches
613(1)
31.5 Food waste management incentives
614(2)
31.5.1 Cobenefits from food waste reduction
614(1)
31.5.2 Lessons learned on food waste management
615(1)
31.6 Conclusion, opportunities, and future challenges
616(3)
Acknowledgments
617(1)
References
617(2)
32 Sustainable valorization of food-processing industry by-products: challenges and opportunities to obtain bioactive compounds
619(26)
S. Simoes
A. Costa
A.C. Faria-Silva
A. Ascenso
J. Marto
M. Carvalheiro
L.M. Goncalves
M. Marques
A. Paiva
M. Bento
P. Simoes
H.M. Ribeiro
32.1 Introduction
619(1)
32.2 Food processing and waste production
620(1)
32.2.1 Socioeconomic considerations and environmental concerns
620(1)
32.2.2 What can be used as raw material for bioactive compounds recovery?
620(1)
32.3 Bioactives in food waste: chemical classes and activities
621(2)
32.4 Challenges in extraction: searching for green and sustainable separation of natural products from waste
623(4)
32.4.1 Conventional methods
624(1)
32.4.2 Nonconventional methods
625(2)
32.5 Are green extraction techniques cost-effective processes?
627(2)
32.6 Opportunities for new valuable compounds
629(3)
32.6.1 Applications of recovered molecules in nutraceuticals and reinvented foods
629(1)
32.6.2 Garbage to glamour: incorporating recovered bioactives in skin care products
630(2)
32.7 New business and marketing concepts for recovered bioactives
632(2)
32.8 Nanocellulose for packaging-- biomaterials production
634(2)
32.9 Conclusion, opportunities, and future challenges
636(9)
References
636(9)
33 Revitalization of wastewater from the edible oil industry
645(20)
Muhammad Asim Shabbir
Waqar Ahmed
Moazzam Rafiq Khan
Talha Ahmad
Rana Muhammad Aadil
Abbreviations
645(1)
33.1 Introduction
645(1)
33.2 Sources of wastewater
646(1)
33.3 Techniques for treatment of wastewater
646(1)
33.4 Physiochemical treatments
647(8)
33.4.1 Coagulation--flocculation
647(2)
33.4.2 Adsorption
649(1)
33.4.3 Membrane treatment
650(1)
33.4.4 Biological treatment
651(2)
33.4.5 Electrochemical treatment
653(1)
33.4.6 Advanced oxidation process treatment
654(1)
33.5 Potential end products from wastewater treatments
655(3)
33.5.1 Development of bioenergy resources
655(1)
33.5.2 Production of volatile fatty acids
656(1)
33.5.3 Development of biopolymers
656(1)
33.5.4 Development of bio-agricultural products
657(1)
33.5.5 Valorized bio-active compounds
657(1)
33.5.6 Miscellaneous valorized products
658(1)
33.6 Conclusion, opportunities, and future challenges
658(7)
Acknowledgment
659(1)
References
659(6)
34 Valorization of cotton wastes for agricultural and industrial applications: present status and future prospects
665(28)
K. Velmourougane
D. Blaise
S. Savitha
V.N. Waghmare
34.1 Introduction
665(1)
34.2 Cotton wastes and the need for their valorization
666(2)
34.3 Composition of cotton plants
668(1)
34.4 Classification of cotton wastes
668(10)
34.4.1 On-farm cotton wastes and their utilization
668(6)
34.4.2 Off-farm cotton wastes and their utilization
674(4)
34.5 A conceptual model to utilize on-farm cotton wastes
678(1)
34.6 Conclusion, opportunities, and future challenges
678(15)
References
681(12)
35 Advanced techniques for recovery of active compounds from food by-products
693(18)
Irina Fierascu
Radu Claudiu Fierascu
Elwira Sieniawska
35.1 Introduction
693(1)
35.2 Conventional extraction techniques for food waste valorization
694(6)
35.2.1 Pressurized liquid extraction
694(4)
35.2.2 Microwave-assisted extraction
698(1)
35.2.3 Ultrasound-assisted extraction
699(1)
35.3 Nonconventional extraction techniques for food waste valorization
700(3)
35.3.1 Ohmic technologies
700(1)
35.3.2 Natural deep eutectic solvents for extraction of bioactive compounds
701(2)
35.4 Conclusion, opportunities, and future challenges
703(8)
Acknowledgments
704(1)
References
705(6)
36 Application of combined extraction and microextraction techniques for food waste
711(12)
B.K.K.K. Jinadasa
Antonio Moreda-Pineiro
Scott W. Fowler
36.1 Introduction
711(1)
36.2 Microextraction techniques
712(6)
36.2.1 Solid sorbent-based microextraction
712(1)
36.2.2 Solid-phase microextraction
712(1)
36.2.3 Stir bar sorptive extraction
713(2)
36.2.4 Liquid-phase microextraction techniques
715(1)
36.2.5 Dispersive liquid--liquid microextraction
715(3)
36.2.6 Microextraction with deep eutectic solvents and ionic liquids
718(1)
36.2.7 Dispersive liquid-liquid microextraction-solidified floating organic droplets
718(1)
36.3 Conclusion, opportunities, and future challenges
718(5)
References
719(4)
37 Superabsorbent materials from industrial food and agricultural wastes and by-products
723(24)
Estefania Alvarez-Castillo
Carlos Bengoechea
Manuel Felix
Antonio Guerrero
37.1 Introduction
723(1)
37.2 Natural superabsorbent materials
724(8)
37.2.1 Carbohydrates
724(4)
37.2.2 Proteins
728(1)
37.2.3 Copolymers
729(3)
37.3 Biodegradability of superabsorbent materials
732(1)
37.4 Strategies to improve superabsorbent properties in protein-based SAB
733(5)
37.4.1 Optimization of processing parameters
733(1)
37.4.2 Influence of pH
734(1)
37.4.3 Influence of salt addition
735(1)
37.4.4 Protein functionalization
736(1)
37.4.5 Dehydrothermal treatment
736(1)
37.4.6 Addition of clays
737(1)
37.4.7 Addition of hydrocolloids
738(1)
37.5 Benefits of natural-based superabsorbent materials
738(1)
37.6 Conclusion, opportunities, and future challenges
739(8)
Acknowledgments
739(1)
References
739(8)
38 Natural deep eutectic solvents for sustainable extraction of pigments and antioxidants from agri-processing waste
747(40)
Sonia Kumar
Marianne Su-Ling Brooks
Abbreviations
747(1)
38.1 Introduction
747(2)
38.2 Natural deep eutectic solvents
749(2)
38.3 Natural pigments from agri-processing waste
751(9)
38.3.1 Anthocyanins
753(6)
38.3.2 Carotenoids
759(1)
38.3.3 Carthamine
759(1)
38.3.4 Curcumin
760(1)
38.4 Other antioxidant compounds from agri-processing waste
760(11)
38.4.1 Olive processing
761(6)
38.4.2 Onion processing
767(1)
38.4.3 Citrus processing
768(1)
38.4.4 Coffee processing
768(1)
38.4.5 Winemaking
769(1)
38.4.6 Pomegranate processing
769(1)
38.4.7 Miscellaneous
770(1)
38.5 Toxicity of NADES
771(1)
38.6 Conclusion, opportunities, and future challenges
772(15)
Acknowledgments
774(1)
References
774(13)
39 Thermochemical and biochemical treatment strategies for resource recovery from agri-food industry wastes
787(22)
Tharaka Rama Krishna C. Doddapaneni
Timo Kikas
39.1 Introduction
787(1)
39.2 An overview on agri-food industry waste
788(3)
39.2.1 Crop residues
788(1)
39.2.2 Agricultural products processing industry waste
788(1)
39.2.3 Food waste
789(1)
39.2.4 Composition of agri-food industry waste
789(1)
39.2.5 Handling of agri-food industry waste
789(2)
39.3 Thermochemical conversion of agri-food industry waste
791(5)
39.3.1 Combustion
791(2)
39.3.2 Pyrolysis of agri-food waste
793(2)
39.3.3 Gasification
795(1)
39.4 Biochemical conversion of agri-food industry wastes
796(4)
39.4.1 Anaerobic digestion
796(2)
39.4.2 Fermentation of agri-food waste
798(2)
39.5 Challenges and opportunities
800(2)
39.5.1 Thermochemical conversion processes
800(1)
39.5.2 Biochemical conversion processes
801(1)
39.6 Conclusion, opportunities, and future challenges
802(7)
Acknowledgments
803(1)
References
803(6)
40 Bioconversion of agri-food waste and by-products through insects: a new valorization opportunity
809(20)
Giulia Leni
Augusta Caligiani
Stefano Sforza
40.1 Introduction: the "Circular Economy" concept for agro-food waste reduction and how insects fit in it
809(2)
40.2 Insect species and rearing substrates
811(3)
40.2.1 Rearing substrates for Hermetia illucens
812(1)
40.2.2 Rearing substrates for other insect species
813(1)
40.2.3 Lignocellulosic substrates
813(1)
40.2.4 Exploring the possibilities of insect rearing on unauthorized substrates
814(1)
40.3 Insect processing
814(3)
40.3.1 Killing
814(1)
40.3.2 Drying
815(1)
40.3.3 Grinding
815(1)
40.3.4 Extraction of valuable compounds from insect biomass
815(2)
40.4 Insect applications
817(4)
40.4.1 Feed and food
817(2)
40.4.2 Other applications
819(2)
40.5 Legal barriers to insects as biotools in circular economy in European Union
821(2)
40.6 Conclusion and future perspectives
823(6)
References
823(6)
41 Sustainability of food industry wastes: a microbial approach
829(26)
Sergi Maicas
Jose Juan Mateo
41.1 Introduction
829(2)
41.1.1 Wineries
830(1)
41.1.2 Olive oil mills
830(1)
41.2 Types of residual biomass generated
831(5)
41.2.1 Winery industry
831(3)
41.2.2 Olive oil industry
834(2)
41.3 Microbial valorization of wastes
836(9)
41.3.1 Biorefinery
836(5)
41.3.2 Composting
841(1)
41.3.3 Industrial additives and ingredients
842(2)
41.3.4 Microbial biomass
844(1)
41.3.5 Other uses
845(1)
41.4 Conclusion, opportunities, and future challenges
845(10)
References
846(9)
42 Polyphenols from food processing byproducts and their microbiota--gut--brain axis-based health benefits
855(26)
Santad Wichienchot
Saravanan Chakkaravarthi
42.1 Introduction
855(1)
42.2 Sources of byproduct polyphenols from food industries
856(3)
42.2.1 Food industries byproduct polyphenols
856(1)
42.2.2 Fruit byproducts
856(1)
42.2.3 Vegetable byproducts
857(1)
42.2.4 Cereals and pulses byproduct
858(1)
42.3 Structure and class of byproduct polyphenols
859(1)
42.4 Extraction of polyphenols from food processing and agricultural byproducts
859(4)
42.4.1 Conventional solvent extraction
859(1)
42.4.2 Microwave-assisted extraction
859(1)
42.4.3 Ultrasound-assisted extraction
859(3)
42.4.4 Deep eutectic solvent extraction
862(1)
42.4.5 Supercritical fluid extraction
862(1)
42.4.6 Pressurized fluid extraction
862(1)
42.4.7 Enzyme-assisted extraction
863(1)
42.5 Applications of byproducts' polyphenols
863(1)
42.6 Gut fermentation of polyphenols and their health benefits
864(9)
42.6.1 Era of gut-brain axis
865(3)
42.6.2 Biotransformation of dietary polyphenols by gut microbiome
868(2)
42.6.3 Health benefits of dietary polyphenols and its metabolites
870(3)
42.7 Conclusion, opportunities, and future challenges
873(8)
References
873(8)
43 Agro-waste-derived silica nanoparticles (Si-NPs) as biofertilizer
881(18)
Ng Lee Chuen
Mohd Sabri Mohd Ghazali
Muhamad Fairus Noor Hassim
Rajeev Bhat
Aziz Ahmad
43.1 Introduction
881(1)
43.1.1 Agri-food wastes
881(1)
43.1.2 Silicon in plants
881(1)
43.1.3 The current trend of silicon in agriculture
882(1)
43.2 Natural sources, extraction methods, and physicochemical properties
882(3)
43.3 Rice husk-derived Si02 nanoparticles
885(1)
43.4 Characterizations of silica nanoparticles
885(1)
43.5 Advantages and applications of silica nanoparticles in agriculture
886(1)
43.6 Fertilizers
886(3)
43.7 Delivery vectors
889(1)
43.8 Soil water retention capacity
889(1)
43.9 Remediation of heavy metals and hazardous chemicals
889(1)
43.10 Weeds, pests, and pathogens management
889(2)
43.11 Conclusion, opportunities, and future challenges
891(8)
Acknowledgments
892(1)
References
892(7)
44 Supply of biomass and agricultural waste for promoting low-carbon business-ecosystem
899(14)
Ulla Lehtinen
Katariina Ala-Rami
44.1 Introduction
899(1)
44.2 The concept of circular economy
900(2)
44.3 Sustainable supply chain and reverse logistics
902(3)
44.3.1 Biomass as a source of energy and fuel
904(1)
44.4 Entrepreneurial ecosystems in rural areas
905(1)
44.5 A case study: promoting low-carbon business ecosystem in a rural district
906(4)
44.5.1 The current stage of circular economy in Nivala district
906(2)
44.5.2 The future vision of carbon-free ecosystem in Nivala
908(2)
44.6 Conclusion, opportunities, and future challenges
910(3)
References
910(3)
45 Agricultural waste valorization for sustainable biofuel production
913(14)
Tibor Pasinszki
Melinda Krebsz
45.1 Introduction
913(1)
45.2 Production of biofuels from lignocellulosic waste
914(9)
45.2.1 Pretreatment of lignocellulosic waste
915(2)
45.2.2 Biological processes to produce fuel
917(3)
45.2.3 Thermal processes to produce fuel
920(3)
45.3 Conclusion, opportunities, and future challenges
923(4)
References
924(3)
46 Valorization of fruit processing by-product streams into integrated biorefinery concepts: extraction of value-added compounds and bioconversion to chemicals
927(20)
Maria Alexandri
Sofia Maina
Erminta Tsouko
Harris Papapostolou
Apostolis Koutinas
Konstantina Kourmentza
46.1 Introduction
927(1)
46.2 Organic acids production
928(4)
46.2.1 Citric acid
928(1)
46.2.2 Lactic acid
928(3)
46.2.3 Succinic acid
931(1)
46.2.4 Acetic acid
931(1)
46.2.5 Fumaricacid
931(1)
46.2.6 Other organic acids
932(1)
46.3 Enzymes
932(3)
46.4 Biopolymers
935(3)
46.4.1 Polyhydroxyalkanoates production utilizing fruit waste streams
936(1)
46.4.2 Bioconversion of fruit waste to bacterial cellulose
937(1)
46.5 Recovery of antioxidants and essential oils from fruits
938(2)
46.5.1 Recovery of antioxidants compounds
938(2)
46.5.2 Recovery of essential oils
940(1)
46.6 Conclusion and future outlook
940(7)
References
940(7)
47 Recovery and valorization of CO2 from the organic wastes fermentation
947(16)
Barbara Ruivo Valio Barretti
Marcela Kloth
Alessandra Cristine Novak Sydney
Luiz Gustavo Lacerda
Julio Cesar de Carvalho
Adenise Lorenci Woiciechowski
Carlos Ricardo Soccol
Eduardo Bittencourt Sydney
47.1 Introduction
947(1)
47.2 Overview of organic wastes production
948(3)
47.2.1 Agriculture wastes
948(1)
47.2.2 Animal wastes
949(1)
47.2.3 Food processing wastes
949(1)
47.2.4 Food wastes
950(1)
47.2.5 Paper and cellulose production wastes
950(1)
47.2.6 Urban sewage sludge
950(1)
47.3 Organic wastes reuse technologies: ethanol and biogas production
951(3)
47.3.1 Ethanol
952(1)
47.3.2 Biogas and biohydrogen
953(1)
47.4 C02 valorization technologies
954(5)
47.4.1 Chemical fixation
954(2)
47.4.2 Biological fixation
956(3)
47.5 Conclusion, opportunities, and future challenges
959(4)
References
959(4)
48 Valorization of agrifood wastes and byproducts through nanobiotechnology
963(16)
Luna Goswami
Gargi Dey
Sandeep K. Panda
48.1 Introduction
963(1)
48.2 Agrifood wastes: international status
964(2)
48.2.1 Types of agrifood wastes and compositions
964(1)
48.2.2 Conventional valorization processes
964(2)
48.3 Bottleneck in conventional processes of agrifood waste valorization
966(1)
48.4 Valorization process by nanobiotechnology
967(6)
48.4.1 Carbon-based nanomaterials
967(3)
48.4.2 Noncarbon-based nanomaterials
970(3)
48.5 Conclusion, opportunities, and future challenges
973(6)
Acknowledgment
974(1)
References
974(5)
Index 979
Rajeev Bhat Rajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India, Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial board of leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the Worlds top 2% scientists in the field of Food Science & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also been a visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.
Biežāk uzdotie jautājumi par e-grāmatām Biežāk uzdotie jautājumi par e-grāmatām
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