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Food Waste - Practices, Management & Challenges (Hardcover)
Loot Price: R4,392
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Food Waste - Practices, Management & Challenges (Hardcover)
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An increased demand for recycling has prompted the food industry to
become more efficient in its handling of waste. Food waste is among
the priority streams for waste prevention worldwide, as it is
generated at large quantities at all levels of the food production
and consumption chain, in both developed and developing countries,
throughout the year. This book discusses practices, management and
challenges of food waste. The first chapter discusses current
agricultural development systems. Chapter Two presents a review of
the works of research that have been developed in the last decade
on the use of food wastes as sources of antioxidant compounds, such
as polyphenols. Chapter Three provides a critical overview on the
studies that deal specifically with food applications, mainly
focusing on their potential as sources of fibers and associated
phenolics and respective antioxidant activity. Chapter Four
contributes to innovation in research on the valorisation
techniques that have been developed for the use of food wastes as
well as examines future directions in the field. Chapter Five
reviews conventional methods currently applied in Vietnam for
treatment of food waste, and then proposes a promising solution
using anaerobic digestion technology. Chapter Six provides an
overview of the generation of food waste within households in
Greece and investigates the potential for prevention. Chapter Seven
investigates heat generation and oxygen levels during the storage
of soy sauce squeezing residue and fish meal, by-products of soy
sauce and fish production and processing, respectively, by thermal
analysis and gas chromatography. The final chapter discusses
sugarcane bagasse hemicellulose properties, extraction technologies
and xylooligosaccharides production.
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