Food Waste Valorization

This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality.

The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for optimizing food waste reduction.

This book presents novel techniques, current trends, and cutting-edge technologies in energy and biochemical processes. The authors explore recent advances that solve challenges related to the implications and commercialization of these processes by introducing new techniques or modifying existing technologies to meet future demands for food materials, bioproducts, fossil fuels, biofuels, and bioenergy. Divided into three parts, the first section of the book addresses issues related to the utilization and management of energy towards the efficient characterization and conversion of wastes or raw-/bio- materials to useful products. The second section focuses largely on studies on molecular detection of analytes, purification, and characterization of products recovered from biochemical, enzymatic, food, and phytochemicals, as well as biostimulation and bioaugmentation processes. The final section discusses areas related to heat and mass transfer, fuel processing technologies, nanofluids, and their applications.