Food Industry Wastes: Assessment and Recuperation of Commodities

Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition synthesizes knowledge surrounding food waste management techniques, processing technologies, environmental assessment and wastewater cleaning, presenting the latest chemical and biological technologies. This new edition also draws readers' attention to recycling trends and preventive strategies. Economic assessments of food waste prevention efforts in the OECD countries, as well as good practices in this area, are also explored. By presenting a number of case studies and examples, the book illustrates emerging environmental technologies that are suitable for the development of a sustainable economy. Food scientists, nutrition researchers, academics, graduate and upper-level undergraduate students, professionals and researchers interested in environmental science and food engineering, technologists, process engineers, waste managers, environmental risk assessors, food chain supervisors and policymakers will find this new edition a comprehensive resource on the topics presented. Highlights novel developments in policymaking surrounding the reduction of food wasteProvides guidance on current regulations for food process waste and disposal practicesRaises awareness of sustainable food waste management techniques and their appraisal via a lifecycle assessmentDelivers a single-volume resource that consolidates research findings and the developed technologies employed in food waste management, recycling and the bioprocessing of food wastesExplores options for reducing food losses and wastes along the entire food supply chain INDICE: PART I. Food Industry Wastes: challenges and prospects 1. Definitions, statistical data, and drivers for Food Waste generation and prevention 2. Effectiveness and efficiency of food waste prevention policies, circular economy and food industry 3. Sources, variability, characterization, and composition of food waste PART II. Treatment of Solid Food Waste 4. Recovery of bio-components from food waste of plant origin 5. Valorization of citrus waste using new solvents - ionic solvents extraction 6. Solid-state fermentation of food industry wastes 7. Microbial production of butanol from agro-food wastes 8. Inventory of food processing wastes in EU and prospects for biorefinery development 9. Process alternatives for major food wastes (bagasse, rice/wheat straw) 10. Anaerobic Digestion of Food Waste for production of methane, H2, and fertilizer PART III. Enhanced Bioprocessing of Liquid Food Waste 11. Biosynthesis of polymers from fruit juices 12. Fermentation of fruit and vegetable waste for production of biobased products 13. Biotechnological approach for valorization of whey for value added products PART IV. Environmental Assessment and Rehabilitation of Wastewater 14. Accounting for the environmental impact of Food Wastes on water resources and climate change 15. Application of Life Cycle Assessment to Food Industry Wastes 16. Bio-electrochemical production of energy and value-added chemicals from agri-food wastewater Part V. Stimulating innovations and drivers for prevention of Food Wastes 17. The importance of emerging technologies in developing sustainable food supply chain 18. Market-based tools for reduction of food waste in grocery retail 19. Mathematical modelling approach applied to Food Waste reduction in Food Supply Chain 20. Food sharing and innovative business models 21. Management of hospitality food waste and the role of consumer behavior 22. Food cold chain and food waste

• ISBN: 978-0-12-817121-9
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 480
• Fecha Publicación: 01/06/2020
• Nº Volúmenes: 1
• Idioma: Inglés