"Food Preservation and Waste Exploitation" ed. by Sonia A. Socaci, Anca C. Fărcaş, Thierry Aussenac, Jean-Claude Laguerre

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.


One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development.

Contents
1.Introductory Chapter: From Waste to New Resources
2.Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications
3.Microwave Heating for Food Preservation
4.Efficacy of Plant Antimicrobials as Preservative in Food
5.Extraction, Characterization, and Application of Agricultural and Food Processing By-Products
6.Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application
7.Comparative Assessment of Shrimp Hydrolyzates as Alternative Organic Fertilizers for Legumes
8.Cellulosic Fibers from Lignocellulosic Biomass for Papermaking Applications