Food Preservation and Waste Optimization

by Samir Bora, Indrani Gayakwad, Angad Ram

ISBN: 9789371707749
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Imprint : Agri Horti Press
Year : 2026
Price : Rs. 7490.00
Biblio : viii+168p., figs., tbls., 25cm

About The Book

Food preservation includes food processing practices which prevent the growth of microorganisms, such as yeasts, and slow the oxidation of fats that cause rancidity. This book describes the as new preservation methods for optimizing food waste reduction. The book may explain the underlying principles behind food preservation, such as the role of acidity, salt, temperature, and air in preserving food. The book addresses the issue of food waste reduction and provide strategies to optimize food usage and minimize waste. This book is highly useful for food industry professionals, environmentalists, health enthusiasts, and students studying food science, nutrition, or environmental studies may find the book useful as a reference for their coursework or research.

Table of Contents

Preface v 1. Introductory Chapter: From Waste to New Resources 3 2. Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications 15 3. Microwave Heating for Food Preservation 33 4. Efficacy of Plant Antimicrobials as Preservative in Food 51 5. Extraction, Characterization, and Application of Agricultural and Food Processing By-Products 71 6. Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application 103 7. Comparative Assessment of Shrimp Hydrolyzates as Alternative Organic Fertilizers for Legumes 131 8. Cellulosic Fibers from Lignocellulosic Biomass for Papermaking Applications 151 Index 165