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Full Description
The Safety Aspects of Food Waste Valorization: Maintaining Quality Assurance in Resource Recovery highlights the importance of safe food waste practices and strategies to effectively transform waste into valuable resources. Co-edited by two female authors with many global, female contributors represented, the book looks at the environmental consequences of food waste and its impact on human health. It details the risks associated with the use of food waste, analyzes food safety in valorized agri-food by-products, with a focus on mycotoxins, and demonstrates how to minimize safety risks from a variety of industries, including date-palm industrialization, wine, produce, cattle, olive oil and dairy.
Finally, the book provides practical business strategies for bioactive ingredients derived from food by-products and details the recovery of food waste from an environmental and economic perspective.
Contents
Introduction: Food Waste: Safety, and Sustainability Implications
General risks associated with the safety of food waste and how to overcome them
1. Mitigating risk
2. Solutions and applications (to be discussed: Classic Methods of Food Valorization techniques and the safety risks associated with them such as cross contamination, Proper handling and treatment of: Fermentation, composting, bioconversion, extraction etc.)
Section 1: The Safety Valorization of Different Food Wastes
3. Safety Assessment of Orange peels-derived food ingredients for human consumption
4. Mitigating Apple Supply Chain Losses: Insights, Solutions, and Applications
5. Co-products from date-palm industrialization: main characteristics, associated safety risks and strategies to minorize them during processing
6. Winery by-products as a source of bioactive compounds: Antioxidant recovery as a case study
7. Recovery, characterization, and application of bioactive compounds obtained from various vegetable by-products
8. Extraction of phospholipids and tocopherols from squid by-products by employing non-toxic solvents in one-step and two-step process
9. Microbiological quality of animal waste
10. Bioactive ingredients from liquid food wastes or by-products (addressing challenges and mitigation)
10. olive oil or oil industry wastewater
11. dairy wastes and their applications
Section 2: Sustainable approaches
12. Bio-based films for food packages
13. Integral valorization of food by-products in a biorefinery context: A sustainability approach
14. Food safety in valorized agri-food by products. Focus on mycotoxins
15. Microbial fermentation as sustainable approach for Food Wastes and Byproduct valorization: known strains, probiotics and prebiotics, bioactives and valuable nutrients, functional food products
16. Innovative Technologies for the Sustainable Recovery of Bioactive Ingredients and Nutraceuticals from Food Waste and By-Product
Section 3: Trends/Challenges/Future
17. Latest trends, challenges and new innovations in food waste and how they affect safety challenges
18. Consumer awareness
