Infodoc : Sciences, Techniques et Culture

Section I: Introduction
Chapter 1: Food waste management, valorization, and sustainability in the food industry
1.1. Introduction
1.2. Definitions of “food waste” and “food loss”
1.3. Quantities of lost and wasted food and impact on food and nutrition security
1.4. Prospects
1.5. Origin of food waste and food loss
1.6. Management and valorization strategies
1.7. Treatment of food waste
1.8. How food waste recovery improves susta[...]

Section I: Introduction
Chapter 1: Food waste management, valorization, and sustainability in the food industry
1.1. Introduction
1.2. Definitions of “food waste” and “food loss”
1.3. Quantities of lost and wasted food and impact on food and nutrition security
1.4. Prospects
1.5. Origin of food waste and food loss
1.6. Management and valorization strategies
1.7. Treatment of food waste
1.8. How food waste recovery improves sustainability of food systems
Chapter 2: Classification and target compounds
2.1. Introduction
2.2. Cereals
2.3. Root and tubers
2.4. Oilcrops and pulses
2.5. Fruit and vegetables
2.6. Meat products
2.7. Fisheries by-products
2.8. Dairy products
Chapter 3: The universal recovery strategy
3.1. Introduction
3.2. Characteristics of target compounds
3.3. Substrate macro- and microstructure
3.4. Selection of the appropriate solvent
3.5. Selection of the recovery stages
3.6. Selection of the appropriate technologies
Section II: Conventional techniques
Chapter 4: Conventional macroscopic pretreatment
4.1. Introduction
4.2. Size reduction of solids
4.3. Thermal and vacuum concentration
4.4. Mechanical separation (centrifugation/mechanical expression)
4.5. Freeze drying
4.6. Microfiltration
Chapter 5: Conventional macro- and micromolecules separation
5.1. Introduction
5.2. Ethanol precipitation
5.3. Ultrafiltration
5.4. Isoelectric solubilization/precipitation
5.5. Extrusion
5.6. Conclusions
Chapter 6: Conventional extraction
6.1. Introduction
6.2. Solvent extraction
6.3. Acid, alkali, and enzyme extraction
6.4. Microwave-assisted extraction
6.5. Steam distillation and hydrodistillation
6.6. Supercritical fluid extraction
6.7. Scale-up and economic issues
6.8. Future perspectives
Chapter 7: Conventional purification and isolation
7.1. Introduction
7.2. Adsorption
7.3. Chromatography
7.4. Nanofiltration
7.5. Electrodialysis
Chapter 8: Conventional product formation
8.1. Introduction
8.2. Technological functionality and quality properties of food waste components
8.3. Product design by emulsification
8.4. Product design by microencapsulation
Section III: Emerging technologies
Chapter 9: Emerging macroscopic pretreatment
9.1. Introduction
9.2. Foam-mat drying
9.3. Radio-frequency drying
9.4. Electro-osmotic drying
9.5. Low-temperature plasma
9.6. High hydrostatic pressure
9.7. Conclusions
Chapter 10: Emerging macro- and micromolecules separation
10.1. Introduction
10.2. Colloidal gas aphrons (CGA)
10.3. Ultrasound-assisted crystallization
10.4. Pressurized microwave extraction
Chapter 11: Emerging extraction
11.1. Introduction
11.2. Ultrasound-assisted extraction (UAE)
11.3. Laser ablation
11.4. Pulsed electric field (PEF)
11.5. High voltage electrical discharge
11.6. Emerging membrane extraction
Chapter 12: Emerging purification and isolation
12.1. Introduction
12.2. Magnetic fishing
12.3. Aqueous two-phase system
12.4. Ion-exchange membrane chromatography
12.5. Conclusions
Chapter 13: Emerging product formation
13.1. Introduction
13.2. Nanocapsules
13.3. Nanoencapsulation methods and scale-up
13.4. Nanoemulsions
13.5. Nanocrystals
13.6. Pulsed fluidized bed agglomeration
Section IV: Commercialization aspects and applications
Chapter 14: Cost and safety issues of emerging technologies against conventional techniques
14.1. Introduction
14.2. Assumptions and calculations
14.3. Conventional techniques
14.4. Emerging technologies
14.5. Conclusions
Chapter 15: Patented and commercialized applications
15.1. Scale-up and commercialization problems
15.2. Protection of intellectual properties
15.3. Applications and market products
15.4. Potential use of emerging technologies
15.5. Conclusions
Chapter 16: Recovery and applications of enzymes from food wastes
16.1. Introduction
16.2. Enzymes from plant food processing wastes
16.3. Fish and seafood processing wastes
16.4. Future prospect