Utilization of Food Waste and Byproducts

Mudasir Ahmad Malik, PhD, is Assistant Professor in the Department of Food Processing Technology at Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India. His expertise includes food engineering, food chemistry, cereals and pulses, and fruit and vegetable processing, with his current research focused on food waste utilization and value-added product development.Kshirod Kumar Dash, PhD, is Professor in the Department of Food Processing Technology at Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India. His research focuses on food process engineering, unit operations, fluid mechanics, and heat and mass transfer. He has published extensively and completed postdoctoral research at Ohio State University, USA.

• Preface Introduction 1. Utilization of Food Wastes and By-Products: An Overview 2. Pulses: Wastes, ByProducts, and Utilization 3. Oilseeds: Wastes, ByProducts and Utilization 4. Vegetables: Wastes, ByProducts, and Utilization 5. Fruits: Wastes, ByProducts, and Utilization 6. Citrus Fruits: Wastes, ByProducts and Utilization 7. Sugarcane: Wastes, ByProducts, and Utilization 8. Brewer’s Spent Grain: Wastes, ByProducts, and Utilization 9. Meat: Wastes, ByProducts, and Utilization 10. Poultry: Wastes, ByProducts, and Utilization 11. Coffee: Wastes, ByProducts, and Utilization 12. Chili: Wastes, ByProducts, and Utilization 13. Aquaculture-Based Wastes, ByProducts, and Their Utilization14. Enzymatic Treatment of Food Processing Wastes 15. Microbiological Treatment of Food Processing Wastes Index