Food Waste Proteins

Nyhet

Extraction, Modification, and Applications

Inbunden, Engelska, 2026

Av Piyush Kashyap, Poorva Sharma, Tanmay Sarkar

3 019 kr

Kommande

Offering a comprehensive and cutting-edge overview, this book explores how discarded food can be transformed into valuable protein sources and bioactive compounds. After introducing the concept of food waste valorization, it considers the significance of transforming waste into wealth within the framework of a circular economy, setting the stage for detailed discussions of various aspects of protein extraction and application. By emphasizing practical applications and transformative potential, it aims to inspire a new wave of innovation and sustainability in managing food waste, ultimately contributing to a healthier planet and a more efficient food system. This is a forward-thinking resource that bridges the gap between research and industry, ideal for researchers, entrepreneurs and scientists working at the intersection between the two.

Produktinformation

Utgivningsdatum2026-03-23
Mått178 x 254 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor320
FörlagTaylor & Francis Ltd
ISBN9781032935065

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Dr. Piyush Kashyap is an Assistant Professor at Lovely Professional University, India. He earned his Ph.D. in Food Engineering and Technology from SLIET, India, and has over five years of experience in teaching and research. His work focuses on extraction and modification protein and polyphenol from food waste, promoting their application in value-added food formulations and supporting circular bioeconomy models. Dr. Kashyap has authored 30+ peer-reviewed articles and six book chapters. He also serves as the editorial board of the Journal of Food Biochemistry. He actively mentors graduate students, contributing to both academic and industrial advancements in food science and technology.Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. He has received his Bachelor of Technology, Master of Technology, and PhD in Engineering from Jadavpur University, Kolkata, India. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus-indexed journals and has edited 27 books with Elsevier, Springer, and Wiley. Dr. Sarkar has been classified among the top 2% of global highly-cited researchers published by Stanford University, USA.Dr. Poorva Sharma is currently serving as a Post-Doctoral Fellow at the University of Saskatchewan, Canada. Her research is deeply involved in cutting-edge research on bioactive peptides and probiotics and their applications in health and food systems. With over seven years of experience in teaching and academic research, Dr. Sharma has developed a strong foundation in functional foods, and nutraceuticals. Dr. Sharma has authored more than 30 peer-reviewed articles published in prestigious international journals and has actively contributed to advancing knowledge in food science and bioactive compound research.

1. Introduction to Food Waste Protein 2. Protein Extraction from Food Waste: Conventional vs. Novel Extraction Methods 3. Functional, structural, thermal and nutritional properties of food waste proteins 4. Physical modification of food waste proteins 5. Chemical modification of food waste proteins 6. Enzymatic Modification of Food Waste Proteins 7. Effect of modification on functional, thermal, structural properties of protein 8. Nutritional and Health Benefits of Modified Proteins 9. Applications of modified food waste proteins in food products 10. Innovative Applications of Food Waste Proteins in Pet Food and Animal Feed 11. Food Waste Protein Hydrolysates 12. Nanotechnology in Food Waste Protein Enhancement