Food Waste: Practices, Management and Challenges


Garrett Leonard Riley (Editor)

Series: Waste and Waste Management
BISAC: TEC010020

An increased demand for recycling has prompted the food industry to become more efficient in its handling of waste. Food waste is among the priority streams for waste prevention worldwide, as it is generated at large quantities at all levels of the food production and consumption chain, in both developed and developing countries, throughout the year. This book discusses practices, management and challenges of food waste. The first chapter discusses current agricultural development systems. Chapter Two presents a review of the works of research that have been developed in the last decade on the use of food wastes as sources of antioxidant compounds, such as polyphenols. Chapter Three provides a critical overview on the studies that deal specifically with food applications, mainly focusing on their potential as sources of fibers and associated phenolics and respective antioxidant activity. Chapter Four contributes to innovation in research on the valorization techniques that have been developed for the use of food wastes as well as examines future directions in the field. Chapter Five reviews conventional methods currently applied in Vietnam for treatment of food waste, and then proposes a promising solution using anaerobic digestion technology. Chapter Six provides an overview of the generation of food waste within households in Greece and investigates the potential for prevention. Chapter Seven investigates heat generation and oxygen levels during the storage of soy sauce squeezing residue and fish meal, by-products of soy sauce and fish production and processing, respectively, by thermal analysis and gas chromatography. The final chapter discusses sugarcane bagasse hemicellulose properties, extraction technologies and xylooligosaccharides production. (Imprint: Nova)


Table of Contents

Table of Contents


Chapter 1. Food Waste: An Expression of the Evolution of Current Agricultural Development Systems
Simone Vieri and Grazia Calabrò (Department of Management, La Sapienza University of Rome, Roma, Italy, and others)

Chapter 2. Food Wastes as Sources of Natural Antioxidants
Adriana S. Franca and Leandro S. Oliveira (Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil)

Chapter 3. Potential of Spent Coffee Grounds as Sources of Dietary Fiber with Antioxidant Activity
Leandro S. Oliveira and Adriana S. Franca (Universidade Federal de Minas Gerais, Belo Horizonte, Brazil)

Chapter 4. Potential Applications of Food Wastes to Bioenergy by Anaerobic Processes
Sandra I. Maintinguer and Lorena Oliveira Pires (UNESP – São Paulo State University, Bioenergy Research Institute (IPBEN), Rio Claro, SP, Brazil, and others)

Chapter 5. Anaerobic Digestion: A Promising Solution for Food Waste Management in Urban Areas in Vietnam
Hoa Huu Nguyen (National University of Civil Engineering, Department of Environmental Engineering, Vietnam, and others)

Chapter 6. Measuring Food Waste Generation from Households in Greece: Behaviours, Attitudes, and Potential for Prevention
K. Abeliotis, C. Chroni and K. Lasaridi (Harokopio University, Greece)

Chapter 7. Safety Analysis of Soy Sauce Squeezing Residue and Fish Meal Storage by Thermal Analysis and Gas Chromatography
Naoharu Murasawa (Faculty of Risk and Crisis Management, Chiba Institute of Science, Choshi, Japan)

Chapter 8. Sugarcane Bagasse Hemicellulose Properties, Extraction Technologies and Xylooligosaccharides Production
Michel Brienzo, Ana Flavia de Azevedo Carvalho (Franciane Cristina de Figueiredo, and Pedro de Oliva Neto, Laboratory of Biomass Characterization, Bioenergy Research Institute (IPBEN), Universidade Estadual Paulista (UNESP), Rio Claro-SP, Brazil, and others)



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