Sustainable Food Waste Management : Concepts and Innovations / edited by Monika Thakur, V. K. Modi, Renu Khedkar, Karuna Singh.
This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste...
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| Other Authors: | , , , |
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| Format: | Ebook |
| Language: | English |
| Published: |
Singapore :
Springer Singapore : Imprint: Springer,
2020.
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| Edition: | First edition 2020. |
| Subjects: | |
| Online Access: | Springer eBooks |
| Summary: | This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc. This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management. |
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| Physical Description: | 1 online resource (xxxiii, 413 pages 77 illus., 55 illus. in color) |
| ISBN: | 9811589666 9789811589669 9811589674 9789811589676 |