FOOD WASTE
PRACTICES, MANAGEMENT
AND CHALLENGES

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.