Limited Offer
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code needed.
Fruit and Vegetable Waste Utilization and Sustainability
- 1st Edition - March 20, 2023
- Editors: Sachin A. Mandavgane, Ipsita Chakravarty, Amit K. Jaiswal
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 7 4 3 - 8
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 7 2 5 0 - 5
Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing. Begin… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteFruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing.
Beginning with the introduction of waste management, this book is divided into three sections. Section one addresses the valorization of fruit and vegetable waste for high-value products. Section two focuses on the techno-economic and environmental impact assessment of fruit and vegetable waste biorefinery through real-life examples of the life cycle assessment. Section three presents integrated biorefineries, policies, and case studies.
This book is a valuable resource for food scientists, nutrition researchers, food industry professionals, academicians, and students in related fields.
- Lists extensive definitions, case studies, and applications
- Includes information on the integration of processes and technologies for biorefinery conceptualization
- Addresses both agricultural and industrial fruit and vegetable waste
Food scientists and nutrition researchers, food industry professionals working toward zero waste and academics, and students studying related fields
Section 1: Valorisation of fruit and vegetable
- Introduction: state of the art of fruit and vegetable waste management
- Fruit and vegetable wastes for nutraceuticals, functional foods, and specialty chemicals
- Fruit and vegetable wastes for biobased chemicals
- Fruit and vegetable waste and by-products for pigments and color
- Anaerobic digestion of fruit and vegetable waste for biogas and other biofuels
- Sequential bioprocessing of tomato waste-a biorefinery approach
- Role of supply chain in sustainable valorization
- Techno-economic analysis of waste pomegranate biorefinery
- Novel sustainable and circular business models valorizing fruit and vegetable waste and by-products
- Environmental impacts and sustainability assessment of fruit and vegetable waste
- Sustainability assessment of a fruit and vegetable waste biorefinery: environment-social-economic aspects
- Case study 1: fruit and vegetable waste valorization-world scenario
- Value addition of fruit and vegetable waste: a nutraceutical perspective
- Case study 3: fruit and vegetable waste valorization in North and Northeast regions of Brazil
- Pretreatment of fruit and vegetable waste for the production of biofuels and high-value products
- Biomass ash as a source of nutrient; a case study on cotton (Gossypium)
Section 2: Techno economic analysis and sustainability assessment
Section 3: Integrated biorefineries, policies and case studies
- No. of pages: 340
- Language: English
- Edition: 1
- Published: March 20, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323917438
- eBook ISBN: 9780323972505
SM
Sachin A. Mandavgane
Dr. Sachin A. Mandavgane is a professor and head of the Chemical Engineering Department at Visvesvaraya National Institute of Technology, Nagpur. He obtained his PhD in chemical engineering and authored 125 publications having 3000 citations and has 10 patents in his name. He works on sustainability topics such as agro-waste utilization and life cycle assessment. He mentors six start-ups initiated by his scholars.
Affiliations and expertise
Professor and Head, Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, IndiaIC
Ipsita Chakravarty
Dr. Ipsita Chakravarty is a scientist at Merino Innovation Centre, Visvesvaraya National Institute of Technology, Nagpur. She completed her PhD in biochemical engineering from IIT (BHU), Varanasi, India in 2018. She has authored around 25 publications and has 1 patent in her name. Innovative technologies developed by her for agro-waste valorization and innovative foods have been adopted by industries and start-ups.
Affiliations and expertise
Merino Innovation Centre, Visvesvaraya National Institute of Technology, Nagpur, Maharashtra, IndiaAJ
Amit K. Jaiswal
Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin (TU Dublin)—City Campus, Ireland, where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal earned an MSc degree from Jiwaji University in India in 2005, a PhD in Food Technology from TU Dublin in Ireland in 2012, and an MBA in 2015.
His research focuses on valorisation of lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging.
Affiliations and expertise
Technological University Dublin, Ireland