Food Waste Recovery. Processing Technologies, Industrial Techniques, and Applications. Edition No. 2

Table of Contents

Part I: Introduction 1. Food waste management, valorization, and sustainability in the food industry 2. Classification and target compounds 3. The universal recovery strategy

Part II: Conventional Techniques 4. Conventional macroscopic pretreatment 5. Conventional macro and micromolecules separation 6. Conventional extraction 7. Conventional purification and isolation 8. Conventional Product formation

Part III: Emerging Technologies 9. Emerging Macroscopic Pre-treatment 10. Emerging Macro- and micro-molecules separation 11. Emerging Extraction 12. Emerging Purification and isolation 13. Emerging Product formation

Part IV: Commercialized aspects and applications 14. Cost and safety issues of emerging technologies against conventional techniques 15. Recovery and applications of enzymes from food wastes 16. Applications of compounds recovered from olive mill waste 17. Application of compounds from grape processing by-products: Formulation of dietary fibre and encapsuled bioactive compounds 18. Plant-based by-products 19. Applications in bakery products 20. Valorization of meat by-products 21. Potential applications of food industrial by-products in the dairy industry 22. Antimicrobial compounds improve food shelf-life 23. Foods and supplements 24. Cosmetics

Authors

Charis M. Galanakis Galanakis Laboratories, Chania, Greece. Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles