Food Processing By-Products and their Utilization

Inbunden, Engelska, 2017

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Food Processing By-Products and their UtilizationAn in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-productsFood Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products.Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applicationsConcentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processingFocuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foodsPart of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Produktinformation

Utgivningsdatum2017-11-17
Mått178 x 249 x 28 mm
Vikt1 179 g
FormatInbunden
SpråkEngelska
SerieIFST Advances in Food Science
Antal sidor592
FörlagJohn Wiley and Sons Ltd
ISBN9781118432884

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About the IFST Advances in Food Science Book Series xviiList of Contributors xix1 Food Processing By-Products and their Utilization: Introduction 1Anil Kumar Anal1.1 Introduction 11.2 Food Processing Wastes and By-Products for Industrial Applications 21.3 By-Products from Cereal Processing Industries 21.4 Fruits and Vegetables By-Products 31.5 By-Products from the Meat and Poultry Processing Industries 51.6 Seafood Processing By-Products 61.7 By-Products from the Dairy Processing Industries 71.8 Conclusion 7References 72 Fruit Processing By-Products: A Rich Source for Bioactive Compounds and Value Added Products 11Medina-Meza Ilce Gabriela, and Ganjyal Girish2.1 Introduction 112.2 Phenolic Compounds as Functional foods 122.2.1 Phenolic Acids 122.2.2 Flavonoids 132.2.3 Tannins 142.2.4 Stilbenes and Lignans 152.3 Fruit By-Products Sources 152.3.1 Agro-Industrial By-Products 152.4 Dietary Fibers-Rich By-Products 182.4.1 Hemicelluloses 192.4.2 Pectins 192.5 Value-Added Products from Fruit By-Products 192.5.1 Meat Products 192.5.2 Dairy Products 202.5.3 Baking Products 202.5.4 Ready-To-Eat Products 202.6 Future Perspectives 21References 213 Utilization of Waste from Tropical Fruits 27H.K. Sharma and Mandeep Kaur3.1 Introduction 273.1.1 Waste Utilization and Challenges 283.2 Pineapple 293.2.1 Bioethanol 303.2.2 Biogas 313.2.3 Bromelain 313.2.4 Cellulase 323.2.5 Citric Acid 333.2.6 Extruded Product 333.2.7 Jam 343.2.8 Lactic Acid 343.2.9 Animal Feed 343.3 Guava 353.3.1 Pectin 363.3.2 Juice Fortified with Dietary Fibre 373.3.3 Alcoholic Fermentation 373.3.4 Use in Bakery Industry 383.3.5 Single Cell Protein 383.3.6 Lycopene 383.3.7 Utilization as Feed 393.4 Papaya 403.4.1 Papaya Seeds as Antioxidants 413.4.2 Extraction of Papain 423.4.3 Extraction of Oil from Seeds 433.4.4 Alcohol and Vinegar 433.4.5 Utilization of Seed Flour for Food Enrichment 433.4.6 Carboxymethyl Cellulose (CMC) 443.4.7 Single Cell Protein 443.5 Summary and Future Trends 45References 454 Valorization of Vegetable Wastes 53Taslima Ayesha Aktar Nasrin and Md. Abdul Matin4.1 Introduction 534.2 Losses of Vegetables from Production to Consumption 544.3 Extent of Vegetable Losses 544.4 Reasons and Overall Prevention of Vegetable Wastes 554.4.1 Production Exceeds Demand 564.4.2 Premature Harvesting 564.4.3 Strict Quality Standards 564.4.4 Poor Storage Facilities 574.4.5 Unsafe Vegetables 574.4.6 Throwing Rather than Using or Re-using 574.4.7 Lack of Processing Facilities 574.4.8 Wide Range of Products/Brands 584.4.9 Inadequate Market Systems 584.4.10 Abundance and Consumer Attitudes 584.5 Loss Quantification of Some Important Vegetables after Harvest 594.5.1 Cabbage 594.5.2 Cauliflower 594.5.3 Broccoli 594.5.4 Sweet Corn 594.5.5 Carrots 604.5.6 Beetroot 604.5.7 Lettuce 604.5.8 Capsicums 604.5.9 Beans 604.6 Utilization of Vegetable Wastes 614.6.1 Utilization of Wastes by Priority Basis 614.6.2 Vegetable Demand should be Increased 624.6.3 Vegetables for Better Health 624.6.4 Bio Gas and Electricity Generation from Vegetable Wastes 634.6.5 Bioactive Compounds Extraction from Vegetable Wastes 644.6.6 Increment of Bioactive Compounds in Vegetables 664.6.7 Bioactive Compounds Affected by Stimulators 674.6.8 Extraction Techniques of Bioactive Compounds 704.6.9 Dietary Fibres from Vegetable Waste 734.6.10 Resistant Starch from Vegetable Waste 754.6.11 Vegetable Waste as Vermicomposting Agent 764.6.12 Biofuel and Biochar from Vegetable Waste 764.6.13 Fish Food from Vegetable Waste 774.6.14 Aquaponic using Vegetable Waste 784.6.15 Waste as Animal Feed 784.6.16 Activated Carbon from Vegetable Waste 804.6.17 Biodegradable Plastic 804.6.18 Vegetable Wastes as Substrates in Citric Acid Production 804.7 Conclusion 81References 815 Application of Food By-Products in Medical and Pharmaceutical Industries 89Muhammad Bilal Sadiq, Manisha Singh, and Anil Kumar Anal5.1 Introduction 895.2 Agroindustry By-Products and Potential Recovery of Bioactive Compounds 905.2.1 Fruits 905.2.2 Vegetables 945.3 By-Products from Animal Origin 965.3.1 By-Products from Meat Processing 965.3.2 Fish and Seafood Processing 995.4 Conclusion 103References 1036 Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products 111Seema Medhe, Manisha Anand, and Anil Kumar Anal6.1 Introduction 1116.2 Dietary Fiber from Food Processing By-Products 1126.2.1 Structural Features of Dietary Fiber 1126.2.2 Technological Functionality of Dietary Fiber 1136.2.3 Health Benefits of Dietary Fibers 1146.2.4 Dietary Fiber from Fruits and Vegetables 1156.2.5 Dietary Fiber from Legumes 1166.2.6 Dietary Fiber from Cereals 1176.2.7 Coffee, Tea and Cocoa 1186.2.8 Spices 1196.2.9 Utilization of Dietary Fiber in Different Food Industries 1196.3 Dietary Proteins and Peptides from Food Processing By-Products 1206.3.1 Oil Seed Processing By-Products Valorization to Produce Proteins 1206.3.2 Proteins from Dairy Waste 1236.3.3 Proteins from Sugar Industry Waste 1246.3.4 Proteins from Marine Waste 1246.3.5 Antimicrobial Peptides from Marine By-Products 1256.3.6 Peptides from Meat and Meat Processing Waste 1256.4 Dietary Essential Fatty Acids 1266.4.1 Health Benefits of Omega Fatty Acids 1276.4.2 Essential Fatty Acids from Marine Waste 1276.4.3 Methods of Extraction of Omega Fatty Acid 127References 1297 Prebiotics and Dietary Fibers from Food Processing By-Products 137Santad Wichienchot and Wan Rosli Bin Wan Ishak7.1 Introduction 1377.2 Oligosaccharides from Food Processing By-Products 1407.2.1 Pectic Oligosaccharide (POS) 1407.2.2 Xylo-Oligosaccharide (XOS) 1437.2.3 Chito-Oligosaccharide (COS) 1467.2.4 Inulin and Fructo-Oligosaccharide (FOS) 1487.2.5 Soybean Oligosaccharide (SOS) 1517.3 Polysaccharides from Food Processing and Agricultural By-Products 1557.3.1 β-Glucans 1557.3.2 Non-Starch Dietary Fibers 1587.3.3 Resistant Starch 1627.4 Conclusion 164References 1658 Utilization of By-Products from Food Processing as Biofertilizers and Biopesticides 175Avishek Datta, Hayat Ullah, and Zannatul Ferdous8.1 Introduction 1758.2 Concept of Food Processing By-Products 1768.2.1 Existing Methods of By-Product/Wastes Management Practiced by Food Industries 1778.3 Plant-Based Food By-Products and their Importance as Biofertilizers 1788.3.1 Sugarcane By-Products 1788.3.2 Utilization of Oilseed Processing By-Products as Biofertilizer 1798.3.3 Food Processing Industrial Sludge as Sources of Biofertilizers 1828.3.4 Rice Straw and Rice Bran 1828.3.5 Coffee Processing By-Products 1838.3.6 Tea Processing Wastes 1838.3.7 Turmeric Solid Waste 1848.3.8 Cassava Processing By-Product as Biofertilizers 1848.4 Importance of Plant-Based Food Processing By-Products as Biopesticides 1858.4.1 Maize Gluten Meal 1858.4.2 Cuphea Oil 1858.4.3 Jatropha Oil 1868.4.4 Olive Compounds 1868.4.5 Plant Extracts Classified as Minimal Risk Pesticides 1878.4.6 Rotenone as Biopesticide 1878.5 Concluding Remarks 187References 1889 Banana Peels and their Prospects for Industrial Utilization 195Prerna Khawas, Arup Jyoti Das, and Sankar Chandra Deka9.1 Introduction 1959.2 Chemical Properties and Bioactive Compounds Present in Banana Peel 1969.2.1 Nutrients 1969.2.2 Phytochemicals and Antioxidants 1979.2.3 Flavonoids and Polyphenols 1979.2.4 Micronutrient 1989.2.5 Bioactive Components 1999.3 Utilization of Banana Peel 1999.3.1 Yellow Noodles 1999.3.2 Dietary Fibre Concentrate 1999.3.3 α-amylase 1999.3.4 Xylose 2009.3.5 Lipase 2009.3.6 Wine Vinegar 2009.3.7 Wine 2019.3.8 Feed 2019.3.9 Sustainability 2019.3.10 Bioethanol 2029.3.11 Alkali 2029.3.12 Biogas 2039.4 Conclusion 203References 20310 Utilization of Carrot Pomace 207H.K. Sharma and Navneet Kumar10.1 Introduction 20710.1.1 Carrot 20810.1.2 Processing of Carrot 20810.1.3 Carrot By-Products 21210.1.4 Carrot Pomace 21210.2 Value-Added Products from Carrot Pomace Powder 21610.2.1 Biscuits 21610.2.2 Cookies 21610.2.3 Wheat Rolls 21710.2.4 Wheat Bread 21710.2.5 Fish Sausage 21810.2.6 Extrudates 21810.2.7 Fiber 22210.2.8 Bio-ethanol 22210.2.9 Functional Components 22210.2.10 Citric Acid Production 22310.2.11 Animal Feed 22310.2.12 Composting and Biogas 22410.3 Nutritional, Functional and Medicinal Value of Carrot and Carrot By-Products 224References 22511 Processing and Utilization of Soy Food By-Products 231M.K. Tripathi and Rahul Shrivastava11.1 Introduction 23111.1.1 Soybean: Global Scenario and its Future 23211.1.2 Post-Production Management of Soyabean 23511.1.3 Soybeans Product History 23711.1.4 Nutrient Composition Soyabean 23911.2 Soy Products and Human Diet 24211.2.1 Nutritionally Balanced Diets 24211.2.2 Lipid Metabolism 24511.2.3 Glucose Tolerance 24511.2.4 Caloric Reduction 24511.2.5 Zinc Bioavailability 24611.2.6 Iron Bioavailability 24611.3 Functionality of Soyabean in Various Food Products 24711.3.1 Fermented Products 24711.3.2 Dairy Type Products 24811.3.3 Cereal-Based Products 24811.3.4 Meat and Seafood Products 24911.3.5 Beverages 24911.3.6 Daily Intake 24911.3.7 Soybean in Meals 25011.4 Processing and Soyabean Composition 25011.4.1 Proteins 25011.4.2 Soybean Processing and Trypsin Inhibitors 25011.4.3 Soybean Processing and Phytic Acid Composition 25211.4.4 Soybean Processing and Saponins Composition 25211.4.5 Soybean Processing and Isoflavones 25311.5 Raw Soy and Soybean Inhibitors in Digestive Enzymes of the Pancreas 25411.6 Soybean Inhibitors and Inactivation of Digestive Enzymes 25511.7 Beneficial Effects of Soy-Containing Diets 25511.7.1 Cholesterol-Lowering 25511.7.2 Soybean Bowman Birk Inhibitor as an Anticarcinogen 25511.7.3 Soybean Lectins 25611.8 Traditional Soy-Foods 25711.8.1 Tofu 25711.8.2 Soy Milk 25711.8.3 Green Vegetable Soybeans 25711.8.4 Tempeh 25711.8.5 Miso 25811.8.6 Soy Sauce 25811.8.7 Natto 25811.8.8 Okara 25811.8.9 Soy Sprouts 25811.8.10 Soybean Oil 25811.8.11 Second-Generation Soy-Foods 25911.8.12 Soy Nuts 25911.8.13 Meat Alternatives 25911.8.14 Cheese Alternatives 25911.8.15 Soymilk Yogurt 25911.8.16 Non-Dairy Frozen Desserts 25911.9 Source of Various Enzymes having Industrial Significance 26011.9.1 Cellulases 26011.9.2 α- and β-Amylases 26011.9.3 Proteases 26011.9.4 Phytases 26011.9.5 Transglutaminases 26111.9.6 Ureases 26111.9.7 Peroxidases 26111.9.8 α-Galactosidases 26111.10 Major Soybean By-Products 26211.10.1 Okara and its Uses 26211.10.2 Livestock Fodder 26211.10.3 Organic Compost 26211.10.4 Pet Food 26211.10.5 Soysage 26211.10.6 Baked Goods 26311.10.7 Okara Tempeh 26311.10.8 Okara Party Mix 26311.10.9 Soysage Paté 26311.10.10 Okara and Vegetable Saute 26311.10.11 Okara Burgers 26311.10.12 Okara Onchom 26311.10.13 Other Food Uses 26411.11 Tofu Whey and its Uses 26411.11.1 Natural Organic Soap 26511.11.2 Livestock Fodder 26511.11.3 Organic Fertilizer 26511.11.4 Fuel Alcohol 26511.11.5 Soymilk Curds 26511.11.6 Soybean Hulls or Seed Coats 26611.12 Applications of important soybean products 26611.12.1 Okara as Source of Dietary Fiber in Functional Food Development 26611.12.2 Okara as Source of Protein in Functional Food Development 26611.12.3 Production of Natural Cellulose Fibers from Soybean Straw 26711.12.4 Recovery of Phytosterols from Waste Residue of Soybean Oil Deodorizer Distillate 26711.12.5 Production of α-Galactosidase from Soybean Vinasse 26811.12.6 Production of Bio-Ethanol from Soybean Molasses 26811.12.7 Production of Citric Acid from Okara 26911.12.8 Antioxidant Extraction from Soybean By-Products 269References 27012 Value-Added By-Products from Rice Processing Industries 277Kittima Triratanasirichai, Manisha Singh, and Anil Kumar Anal12.1 Introduction 27712.2 Rice Bran 27912.2.1 Protein and Peptide 27912.2.2 Protein Extraction Method 28012.2.3 Gamma-Oryzanol (γ-Oryzanol) and Wax 28412.3 Rice Hull and Rice Bran Fiber 28612.4 Conclusions 287References 28713 Bioprocessing of Beverage Industry Waste for Value Addition 295Surangna Jain and Anil Kumar Anal13.1 Introduction 29513.2 Coffee 29513.2.1 Coffee Processing 29513.2.2 By-Products and Wastes from Coffee Processing 29613.2.3 Utilization of Coffee By-Products and Wastes 29613.3 Tea 29813.3.1 Processing and Production of Tea 29813.3.2 Tea By-Products and Wastes and their Utilization 29813.4 Fruit Juice and Soft Drinks 29913.5 Alcoholic Beverages 29913.5.1 Beer Production 29913.5.2 By-Products and Wastes from the Brewing Industry and their Utilization 30013.5.3 Wine Production 30213.5.4 Brandy 30413.6 Conclusion 304References 30514 Bioactive Compounds and their Health Effects from Honey Processing Industries 309Zjahra Vianita Nugraheni and Taslim Ersam14.1 Introduction 30914.2 Biological Applications of Honey 31314.2.1 Antibacterial Effects 31314.2.2 Antioxidant Effects 31414.2.3 Antiviral Effects 31614.2.4 Anti-inflammatory Effects 31614.3 Conclusion 317References 31815 Advances in Milk Fractionation for Value Addition 323Juan M. Gonzalez, Deepak Bhopatkar, and Dattatreya Banavara15.1 Dairy Ingredient Development 32315.2 Milk Proteins 32415.3 Milk Proteins Classification 32515.3.1 Caseins 32615.3.2 Whey Proteins 32615.3.3 Milk Fat Globule Membrane Proteins 32715.3.4 Milk Protein Fractionation Technologies 32715.3.5 Milk Protein Ingredients 32815.3.6 Milk Protein Hydrolysates 33115.4 Milk Fats 33415.4.1 Milk Fat Classification 33415.4.2 Milk Fat Ingredients 33415.5 Milk Carbohydrates 34215.5.1 Lactose 34215.5.2 Enzymatic and Chemical Modification 34415.6 Milk Oligosaccharides 34715.6.1 Oligosaccharide Processing 34915.7 Future Outlook 349References 34916 Bioprocessing of Chicken Meat and Egg Processing Industries’ Waste to Value-Added Proteins and Peptides 367Surangna Jain, Damodar Dhakal, and Anil Kumar Anal16.1 Introduction 36716.2 By-Products and Wastes Generated During Chicken Meat and Egg Processing 36916.2.1 Feather 37016.2.2 Skin 37116.2.3 Bones 37116.2.4 Trachea 37116.2.5 Blood 37116.2.6 Feet 37116.2.7 Eggshell and Eggshell Membrane 37216.3 Proteins and Peptides derived from Chicken Processing By-Products and Waste 37216.3.1 Collagen 37216.3.2 Gelatin 37416.3.3 Keratin 37616.3.4 Plasma Proteins 37816.3.5 Bioactive Peptides 38016.4 Valorization of Egg Waste 38716.5 Conclusion 388References 38817 Bioprocessing of Beef and Pork Meat Processing Industries, ‘Waste to Value-Add‘ 395Damodar Dhakal, Sajal Man Shrestha, and Anil Kumar Anal17.1 Introduction 39517.2 Different By-Products and Waste coming from Beef and Pork Meat Processing Industries 39617.2.1 Skin 39717.2.2 Bones 39817.2.3 Hides and Hooves 39817.2.4 Horn 39917.2.5 Blood 40017.2.6 Lard 40017.2.7 Viscera 40117.3 Valorization of Beef and Pork Meat Processing Waste 40117.3.1 Collagen 40117.3.2 Gelatin 40217.3.3 Blood Products 40317.3.4 Bioactive Peptides 40417.3.5 Biodiesel 40517.3.6 Keratin 40717.4 Conclusion 411References 41118 Aquaculture and Marine Products Contribution for Healthcare Application 417Maushmi S. Kumar18.1 Introduction 41718.2 Various Classes of Freshwater and Marine Products and their Healthcare Application 41818.2.1 Proteins and Peptides 41818.2.2 Marine Enzymes 42018.2.3 Polyunsaturated Fatty Acids 42118.2.4 Seafood Processing By-Products 42218.3 Recent Patents in Healthcare Applications 42618.3.1 Chitin and Chitosan 42618.3.2 Phycocolloids 42818.3.3 Carotenoids 42818.4 Conclusion 430References 43119 Seafood By-Products in Applications of Biomedicine and Cosmeticuals 437Ngo Dang Nghia19.1 Introduction 43719.1.1 Global Fishery Production 43819.1.2 Important Species 43819.1.3 Seafood By-Products 43919.2 Seafood By-Products and Biomedicine 44219.2.1 Fish Protein Hydrolysate 44319.2.2 Carotenoprotein 44519.2.3 Bioactive Peptides 44719.2.4 Glycosaminoglycans (GAGs) 44819.2.5 Polyunsaturated Fatty Acids 45019.2.6 Chitin/Chitosan 45219.2.7 Collagen, Gelatin 45419.3 Marine Cosmeticuals 45719.3.1 Cosmetics and Cosmeceuticals 45719.3.2 Skin Care 45819.3.3 Bioactive Compounds from Seafood By-Products for Skin Care 45919.4 Conclusions 461References 46120 Food Industry By-Products as Protein Replacement in Aquaculture Diets of Tilapia and Catfish 471Gabriel Arome Ataguba, Manoj Tukaram Kamble, and Krishna R. Salin20.1 Introduction 47120.1.1 Overview of Aquaculture 47120.1.2 Use of Fishmeal 47220.1.3 Siluridae 47320.1.4 Cichlidae 47320.1.5 Food Industry By-Products 47420.2 Alternatives to Fishmeal in Catfish Diets 47520.2.1 Ingredients of Plant Origin 47520.2.2 Ingredients of Animal Origin 48020.2.3 Other By-Products and Immuno-Modulation 48220.3 Alternatives to Fishmeal in Tilapia Diets 48220.3.1 Plant By-Product Protein Source 48220.3.2 Animal By-Product Protein Source 48620.3.3 Other By-Product Protein Source 490References 49121 Value-Added By-Products from Sugar Processing Industries 509Ali Akbar and Imran Ali21.1 Introduction 50921.2 Pulp and Paper Production 51221.2.1 Pulp Production 51221.2.2 Paper Production from Bagasse Pulp 51321.3 Agglomerated Products Production from Bagasse 51321.3.1 Particle Board Production 51421.3.2 Fiber Board Production 51421.4 Alcohols 51521.4.1 Production of Alcohol 51521.4.2 Substrate Preparation 51521.4.3 Preparation and Inoculation of Yeast 51621.4.4 The Process of Fermentation 51621.4.5 Alcohol Purification 51621.4.6 Kinds of Alcohols Obtained from Sugar Industries 51721.5 Animal Feed 51921.5.1 Animal Feed from Beet Sugar Industries 51921.5.2 Animals Feed from Cane Sugar Industries 52021.6 Acids 52121.7 Pectins 52221.8 Functional Foods and Nutraceuticals 52221.9 Anti-Desiccants 52321.10 Biodegradable Plastics and Biopolymers 52321.11 Food Products, Flavorings and Aromas 52421.12 Char and Biofertilizers 52521.13 Waste Water Treatment and Environmental Bioremediation 52621.14 Energy and Biogas from Sugar Industries 52721.15 Sprays and Colors 52721.16 Solvents 52821.17 Bio-Filters 52821.18 Microbial Substrates 52821.19 Summary and Future Prospects 528References 52922 Regulatory and Legislative Issues for Food Waste Utilization 535Lavaraj Devkota, Didier Montet, and Anil Kumar Anal22.1 Introduction 53522.2 Possible Mitigation Measures for Food Processing Wastes 53622.2.1 Composting and Land Spreading of Food Processing Waste 53622.2.2 Feeding Food Processing Waste to Livestock 53722.2.3 Utilization of Food Processing Waste as Feed/Food Supplement through Value Addition or Modification in Processing Method 53722.2.4 Food Processing Source Reduction and Waste Management 53822.3 Impact of Waste Disposal on Environment and Human Health 53922.4 Need of Legislative and Regulatory Guidelines 53922.5 Concept of Policies, Legislations, Code of Conduct and Regulations for Food Waste Utilization 54022.6 Prevailing Legislation and Regulatory Guidelines for Food Waste Utilization 54122.6.1 European Union 54122.6.2 The USA 54322.6.3 Asian Region 54422.7 Possible Amendments and Scope for the Development of New Regulations on Food Waste Utilization 54422.8 Use of Recent Advancements in Food Waste Utilization 54522.9 Conclusion 546References 546Index 549