The Safety Aspects of Food Waste Valorization

Maintaining Quality Assurance in Resource Recovery

Sidonia Martínez Suárez, Beatriz Gullón Estévez (Herausgeber)

Buch | Softcover

430 Seiten

2026
Academic Press Inc (Verlag)
978-0-443-33858-8 (ISBN)

Noch nicht erschienen (ca. Juni 2026)
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The Safety Aspects of Food Waste Valorization: Maintaining Quality Assurance in Resource Recovery, highlights the importance of safe food waste practices and strategies to effectively transform waste into valuable resources. Co-edited by two female authors with many female contributors represented from around the globe, The Safety Aspects of Food Waste Valorization: Maintaining Quality Assurance in Resource Recovery, looks at the environmental consequences of food waste and its impact on human health. The book details the risks associated with the use of food waste, analyzes food safety in valorized agri-food by-products with a focus on mycotoxins, and demonstrates how to minimize safety risks from a variety of industries including date-palm industrialization, wine, produce, cattle, olive oil and dairy. It also discusses practical business strategies for bioactive ingredients derived from food by-products and details the recovery of food waste from an environmental and economic perspective.

Sidonia Martínez Suárez is Associate Professor of Food Technology at the Faculty of Sciences of the University of Vigo, Spain. She has a Ph.D. in Veterinary Medicine from the University of León, Spain. Her research focuses on the study and improvements of traditional foods such as meat, meat products, milk, dairy products, starter cultures, fish products, vegetables, and antioxidant components. She has worked with different Brassica spp. and fish species and developed different products with them. She has co-authored 47 articles published in different journals indexed in the JCR, including Food Microbiology, Food Control, Food Chemistry, and Meat Science. She also co-authored one book and 5 book chapters, and 30 long communications and 80 short communications presented at international conferences and events. She devotes her time as Visiting Professor, and a Doctor and Associate Professor where she co-supervises 5 doctoral thesis, 16 master thesis, and 41 final degree projects. Dr. Estévez has a PhD degree in Chemical Engineering. She takes a bio-refinery approach to her research activity which focuses on the valorization of agro-food industrial residues/by-products through different biotechnological processes to obtain bioactive compounds, mainly oligosaccharides, antioxidants, organic acids.

Introduction: Food Waste: Safety, and Sustainability Implications
General risks associated with the safety of food waste and how to overcome them

1. Mitigating risk
2. Solutions and applications (to be discussed: Classic Methods of Food Valorization techniques and the safety risks associated with them such as cross contamination, Proper handling and treatment of: Fermentation, composting, bioconversion, extraction etc.)

Section 1: The Safety Valorization of Different Food Wastes
3. Safety Assessment of Orange peels-derived food ingredients for human consumption
4. Mitigating Apple Supply Chain Losses: Insights, Solutions, and Applications
5. Co-products from date-palm industrialization: main characteristics, associated safety risks and strategies to minorize them during processing
6. Winery by-products as a source of bioactive compounds: Antioxidant recovery as a case study
7. Recovery, characterization, and application of bioactive compounds obtained from various vegetable by-products
8. Extraction of phospholipids and tocopherols from squid by-products by employing non-toxic solvents in one-step and two-step process
9. Microbiological quality of animal waste
10. Bioactive ingredients from liquid food wastes or by-products (addressing challenges and mitigation)
10. olive oil or oil industry wastewater
11. dairy wastes and their applications

Section 2: Sustainable approaches
12. Bio-based films for food packages
13. Integral valorization of food by-products in a biorefinery context: A sustainability approach
14. Food safety in valorized agri-food by products. Focus on mycotoxins
15. Microbial fermentation as sustainable approach for Food Wastes and Byproduct valorization: known strains, probiotics and prebiotics, bioactives and valuable nutrients, functional food products
16. Innovative Technologies for the Sustainable Recovery of Bioactive Ingredients and Nutraceuticals from Food Waste and By-Product

Section 3: Trends/Challenges/Future
17. Latest trends, challenges and new innovations in food waste and how they affect safety challenges
18. Consumer awareness

Erscheint lt. Verlag	1.6.2026
Verlagsort	San Diego
Sprache	englisch
Maße	191 x 235 mm
Themenwelt	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
	Medizin / Pharmazie ► Medizinische Fachgebiete ► Mikrobiologie / Infektologie / Reisemedizin
	Technik ► Lebensmitteltechnologie
ISBN-10	0-443-33858-2 / 0443338582
ISBN-13	978-0-443-33858-8 / 9780443338588
Zustand	Neuware