Food Waste Recovery

<p>Part I: Introduction<br>1. Food waste management, valorization, and sustainability in the food industry<br>2. Classification and target compounds<br>3. The universal recovery strategy</p> <p>Part II: Conventional Techniques<br>4. Conventional macroscopic pretreatment<br>5. Conventional macro and micromolecules separation<br>6. Conventional extraction<br>7. Conventional purification and isolation<br>8. Conventional Product formation</p> <p>Part III: Emerging Technologies<br>9. Emerging Macroscopic Pre-treatment<br>10. Emerging Macro- and micro-molecules separation<br>11. Emerging Extraction <br>12. Emerging Purification and isolation<br>13. Emerging Product formation</p> <p>Part IV: Commercialized aspects and applications<br>14. Cost and safety issues of emerging technologies against conventional techniques<br>15. Recovery and applications of enzymes from food wastes<br>16. Applications of compounds recovered from olive mill waste<br>17. Application of compounds from grape processing by-products: Formulation of dietary fibre and encapsuled bioactive compounds<br>18. Plant-based by-products<br>19. Applications in bakery products<br>20. Valorization of meat by-products<br>21. Potential applications of food industrial by-products in the dairy industry<br>22. Antimicrobial compounds improve food shelf-life<br>23. Foods and supplements<br>24. Cosmetics</p>