Description
Book SynopsisInnovative Technologies: Transforming the Battle Against Food Waste.- Social behavior toward food waste.- New Regulations Abroad to Minimize Food Loss and Waste.- Utilizing the potential of technologies from the fourth industrial revolution to decrease waste and increase the value of byproducts in the dairy industry.- Minimizing the Impact of Food Waste through the Integration of Green Nanotechnology and Data-Driven Approaches.- Microbial-based Technologies for the Reuse of Food By-products.- Agricultural Practices to Minimize Losses and Food Waste Generation.- Utilization of Agricultural Waste through Silage Wrap for Dairy Cow Feed to Ensure Milk Availability in Indonesia.- Trends in potential health benefits from unexplored tropical fruits to avoid food waste.- Food By-products: The Recovery of Bioactive Molecules.- Effect of Non-Thermal Food Technologies on Reducing Food Loss and Waste.- Food Waste Upcycling and Applications: Circular Economy in Modern Food Industries.- Upcycling lemon By-products for the Development of Natural Food Ingredients and Additives for Food Applications.- Production of Bioplastic from Food Wastage can be a Stepping Stone to Achieve Global Sustainable Development: A Review.- Biopolymeric matrix for sustainable materials development from alginate based of macro-algae and lignin: Integration of second and third generation biorefineries.- Nanocellulose from Agro-industrial Waste: Green Extraction and Application in the Food Industry.- Natural Food Colorants, Their Emergence and Future Applications.- Valorisation of Legume Cooking Water, Aquafaba: An Agri-Food Waste for Alternative Plant-Based Ingredient Formulation.- Determination of the Isoelectric Point of Proteins in enzymatic extract of Canola waste fermented with Yarrowia lipolytica.- Multistep Extraction of Plant By-products Phytochemicals Using Enzyme-Assistance and Microbial Fermentation Technologies.
