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.
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Table of 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-ProductsSection 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
Authors
Rajeev Bhat Professor and ERA-Chair Holder, Food By-Products Valorization Technologies (VALORTECH), Estonian University of Life Sciences, Tartu, Estonia. Rajeev BhatRajeev 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 World's 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.
