This volume provides protocols on food waste conversion through the use of novel food processing. Chapters guide readers through tools on the food manufacturing processes, sustainability, new food products, food waste minimization, re-valorization of food residues. All chapters will include an introduction to the respective topic, lists of all necessary materials and reagents, easily reproducible laboratory protocols, and notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Food Waste Conversion aims to give a comprehensive introduction into methods and proceduresrelated to food waste conversion.

Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contains key notes and implementation advice from the experts

Inhalt

Bioactive compounds from food and its by-products: current applications and future perspectives.- Food waste management method through 3R concept.- Microencapsulation of bioactive compounds from agroindustrial waste.- Sustainable extraction of flavonoids from agricultural biomass and agro-industrial by-products: Natural Deep Eutectic Solvents synthesis, extraction, and chromatographic analysis.- Protocol for the extraction of lignin from brewer's spent grain using deep eutectic solvents.- Protocol for antioxidant dietary fibre determination: structural characterisation and quantification.- Use of ultrasound technology for food waste breakdown.- Integrated biorefinery strategy for orange juice by-products valorization: a sustainable protocol to obtain bioactive compounds.- Energy Integration of the Hydrothermal Pretreatment of Food Waste in Terms of a Sustainable Biorefinery.- Solid-state fermentation as strategy for food waste transformation.- Protocol for the solid-state fermentation assisted extraction (SSFAE) of bioactives from tomato waste: the case of carotenoids- Protocol for the Production of Trichoderma spores for Their Use as a Biological Control Agent Through the Revalorization of Agro-industrial Waste.- Submerged fermentation as a strategy for the valorization of fish by-products to obtain high-protein meals.- Monitoring Methods for Anaerobic digestion of Food waste: Physicochemical and Molecular Analysis.