Note: Intro -- Foreword -- Foreword -- Foreword -- Preface -- Acknowledgements -- Contents -- Editors and Contributors -- Abbreviations -- List of Figures -- List of Tables -- Part I: Food Industry Waste: Introduction, Standards and Management -- 1: Sustainable Food Waste Management: A Review -- 1.1 Introduction -- 1.2 Types of Food Losses/Waste -- 1.3 Principles of Food Waste Management -- 1.3.1 4Rs: Refuse, Reduce, Reuse and Recycle -- 1.4 Prevention of Food Waste -- 1.4.1 Redistribution for Human Consumption -- 1.4.2 Animal Feeding -- 1.4.3 Quantification and Characterisation of Food Waste -- 1.4.4 Awareness and Communication Policies -- 1.4.5 Reporting and Monitoring -- 1.4.6 Regulatory Initiatives -- 1.4.7 Research and Innovations -- 1.5 Food Waste Treatment Technologies -- 1.5.1 Anaerobic Digestion (AD) -- 1.5.2 Composting -- 1.5.3 Liquefaction -- 1.5.4 Rendering -- 1.5.5 Thermal Treatment Can Be Used for Energy Recovery -- 1.5.6 Mechanical Biological Treatment (MBT) -- 1.6 Impact of Food Waste -- 1.6.1 GHG Emissions and Climate Change -- 1.6.2 Water Footprint -- 1.6.3 Nutrient Loss of Agriculture Land -- 1.6.4 Hygiene and Sanitation -- 1.6.5 Ecological Impacts -- 1.6.6 Economic Impacts -- 1.7 Conclusion -- References -- 2: Environmental Standards and Regulations for Waste Management in Food Industries -- 2.1 Introduction -- 2.2 Waste Management in Food Industries -- 2.3 Origination of Legislation and Regulations -- 2.4 Evolution of ISO 14000 -- 2.5 History of Environmental Awareness -- 2.6 Environmental Standards and Regulations-ISO 14000 -- 2.7 Organization: Food Industry -- 2.8 The Product Specific Food Waste Assessment in Food Industries -- 2.9 Contents of Food Waste -- 2.10 Treatment for Food Industry Waste -- 2.11 Sustainable Ways to Utilize Food Industry Waste -- 2.12 Future Trends -- References. , 3: Characterization and Treatment of Waste from Food Processing Industries -- 3.1 Introduction -- 3.2 Definitions of ``Food Waste´´ and ``Food Loss´´ -- 3.3 Characteristics of Food Processing Waste -- 3.3.1 Fruit and Vegetable Processing Waste -- 3.3.2 Dairy Processing Waste -- 3.3.3 Meat, Fish, and Poultry Waste -- 3.3.4 Brewery and Distillery Waste -- 3.4 Processes for Waste Treatment -- 3.4.1 Landfilling -- 3.4.2 Sedimentation, Precipitation, Coagulation, and Flocculation -- 3.4.3 Dissolved Air Flotation -- 3.4.4 Wastewater Stabilization Ponds -- 3.4.5 Aerated Lagoons -- 3.4.6 Anaerobic Lagoons -- 3.4.7 Biofuel Conversion Methods -- 3.4.8 Vermicomposting -- 3.4.9 Membrane Processes -- 3.4.10 Chemical Methods -- 3.4.11 Cyclone Collector -- 3.4.12 Disinfection -- 3.4.13 Recovery and Valorization -- 3.5 Food Recovery: Sustainability of Food System -- References -- 4: Advances in Wastewater Treatment in Food Processing Industries: Sustainable Approach -- 4.1 Typical Wastewater Treatment Processes -- 4.1.1 Preliminary Treatment -- 4.1.2 Secondary Treatment -- 4.1.3 Tertiary Treatment -- 4.2 Physical-Chemical Treatment System -- 4.2.1 Gravity Separation -- 4.2.2 Evaporation -- 4.2.3 Centrifugation -- 4.2.4 Filtration and Flotation -- 4.2.5 Membrane Technologies -- 4.2.6 Biological Treatment System -- 4.3 Aerobic Wastewater Treatment -- 4.3.1 Bacterial Filter Beds -- 4.3.2 Activated Sludge -- 4.3.3 Lagoons -- 4.3.4 Membrane Bioreactor (MBR) -- 4.3.5 Slurry-Phase Treatments -- 4.3.6 Anaerobic Wastewater Treatment -- 4.4 Factors Influencing Biological Treatment -- 4.4.1 Process Conditions -- 4.4.2 Advantages of Biological Waste Treatment -- 4.5 Sustainable Wastewater Treatment Systems -- 4.6 Scope of Treatment Application -- References -- Part II: Utilization of Waste from Food Processing Industries. , 5: Fruits and Vegetable By-Product Utilization as a Novel Approach for Value Addition -- 5.1 Introduction -- 5.2 Functional Characteristics -- 5.3 Source of Dietary Fiber -- 5.4 Utilization of Dietary Fiber -- 5.5 Source of Phytochemicals -- 5.6 Antioxidant -- 5.7 Antimicrobial Activity -- 5.8 By-Products Used as a Global Trend -- 5.8.1 Innovative Foods -- 5.8.2 By-Products as a Source of Flavorings -- 5.9 Conclusion -- References -- 6: Phytochemicals from the Fruits and Vegetable Waste: Holistic and Sustainable Approach -- 6.1 Introduction -- 6.2 Phytochemicals in Fruit and Vegetable Waste -- 6.2.1 Terpenoids -- 6.2.2 Polyphenols -- 6.2.3 Nitrogen-Containing Alkaloids -- 6.2.4 Organosulphur Compounds -- 6.3 Extraction: Opportunities and Challenges -- 6.4 Conventional Techniques of Extraction -- 6.4.1 Solvent Extraction -- 6.4.2 Maceration -- 6.4.3 Hydro-Distillation -- 6.5 Novel Approaches to Extraction -- 6.5.1 Supercritical Fluid Extraction (SFE) -- 6.5.2 Microwave-Assisted Extraction (MAE) -- 6.5.3 Pulsed Electric Field (PEF) -- 6.5.4 Enzyme-Assisted Extraction (EAE) -- 6.5.5 Ultrasound-Assisted Extraction (UAE) -- 6.5.6 Pressurized Liquid Extraction (PLE) -- 6.5.7 High Voltage Electrical Discharges (HVED) -- 6.6 Sustainable Approaches to Extraction -- 6.7 Innovative Techniques -- 6.8 Combination of Techniques -- 6.9 Alternative Solvents -- 6.10 Applications of Phytochemical Residues -- 6.11 Conclusion -- Glossary -- References -- 7: Fruit Peels: A Sustainable Agro Waste Utilization Approach -- 7.1 Introduction -- 7.1.1 Pectin -- 7.1.2 Pectin: Chemical and Physical Properties -- 7.1.3 Pectin´s Gelling Properties -- 7.2 Extraction Methods -- 7.2.1 Conventional Extraction Method -- 7.2.2 Microwave Assisted Extraction -- 7.2.3 Ultrasonic Assisted Extraction Method -- 7.2.4 Enzymatic Extraction. , 7.3 Sustainable Agro Waste Management Approach and Food Industries -- 7.4 Conclusion -- References -- 8: Waste from Dairy Processing Industries and its Sustainable Utilization -- 8.1 Introduction -- 8.2 Dairy Processing Waste Water and Their Minimization -- 8.2.1 Waste from Milk Reception and Storage Areas -- 8.2.2 Waste from Market Milk -- 8.2.3 Waste from Butter Section -- 8.2.4 Waste from Cheese Manufacture -- 8.2.5 Waste from Concentrated Milk Products -- 8.2.6 Waste from Powdered Dairy Products -- 8.2.7 Waste from Dahi, Yoghurt Manufacture -- 8.2.8 Waste from Ice Cream Processing -- 8.2.9 Waste from Casein Manufacture -- 8.2.10 Wastewater from Associated Processes -- 8.3 Treatment of Dairy Waste -- 8.4 Utilization of Dairy Waste: Sustainable Approach -- 8.4.1 Biofertilizer Production -- 8.4.2 Single-Cell Protein (SCP) Production -- 8.4.3 Bioplastics Production -- 8.4.4 Biosurfactants Production -- 8.4.5 Bioenergy -- 8.4.6 Biofuels -- 8.4.7 Polysaccharide Production -- 8.4.8 Production of Organic Acids, Enzymes, and Bioactive Peptides -- 8.5 Conclusion -- References -- 9: Potential Value Addition from Cereal and Pulse Processed By-Products: A Review -- 9.1 Introduction -- 9.2 Cereal: By-Product Waste Utilization -- 9.2.1 Rice Bran -- 9.2.2 Rice Bran Oil (RBO) -- 9.2.3 Edible Coating from Bran Wax -- 9.2.4 Wheat Bran -- 9.2.5 Barley Bran -- 9.2.6 Oat Bran -- 9.3 By-Products of Milling -- 9.3.1 Husk/Hulls -- 9.3.2 Middlings and Broken Kernels -- 9.3.3 Cereal Germs -- 9.3.4 By-Product of Malting -- 9.4 Pulses: By-Product Waste Utilization -- 9.5 Value-Added Food Products -- 9.6 Extraction of Bioactive Components -- 9.7 Solid-State Fermentation -- 9.8 Conclusion -- References -- 10: Waste from Oil-Seed Industry: A Sustainable Approach -- 10.1 Introduction -- 10.2 Utilization of By-products from Oilseed Processing -- 10.2.1 Oilseed Cake/Meal. , 10.2.1.1 Proteins -- 10.2.1.2 Antioxidants -- 10.2.1.3 Non-food Applications -- 10.2.2 Hull -- 10.2.2.1 Heating Source -- 10.2.2.2 Colorants -- 10.2.2.3 Pectin -- 10.3 Wastewater -- 10.4 Extraneous Material -- 10.5 Wastes from the Oil Refining Process -- 10.5.1 Gum -- 10.5.2 Lipids/Soap Stock -- 10.5.3 Spent Bleaching Earth -- 10.5.4 Distillates from Deodorizer -- 10.6 Sustainable Approach -- References -- 11: Wealth from Meat Industry By-Products and Waste: A Review -- 11.1 Introduction -- 11.2 Meat Industry and Waste Generated -- 11.3 Waste Water Characteristics from Meat and Poultry Processing Industry -- 11.4 Waste Water Treatment -- 11.5 Novel Methods for Waste Water Treatment -- 11.6 Solid Waste Management -- 11.7 By-Product Production and Utilization -- 11.8 Fish Waste/By-Product Utilization -- 11.9 Waste-to-Energy (WTE) or Energy-from-Waste (EFW): Meat Waste as Fuel Source -- 11.10 An Insight into the Process of Rendering -- 11.11 Conclusion -- References -- 12: Post-Harvest Management of Climacteric Fruits in India: The Promising Road Map for Future -- 12.1 Introduction -- 12.2 India Is the Global Fruit Basket -- 12.3 Post-Harvest Losses in India -- 12.4 Nature of Post-Harvest Losses -- 12.4.1 Metabolic -- 12.4.2 Mechanical -- 12.4.3 Developmental -- 12.4.4 Parasitic Diseases -- 12.4.5 Environmental Factors -- 12.4.6 Lack of Market Demand -- 12.4.7 Others -- 12.5 Current Global Approaches Employed to Check Post-Harvest Losses -- 12.5.1 Physical Treatment -- 12.5.1.1 Pre-Cooling -- 12.5.1.2 Methods of Pre-Cooling -- 12.5.1.3 Hydro-Cooling -- 12.5.1.4 Air-Cooling or Room Cooling -- 12.5.1.5 Vacuum Cooling -- 12.5.2 Modified Atmosphere Packaging (MAP) -- 12.5.2.1 Typical Gases for Modified Atmosphere Packaging -- 12.5.3 Gamma-Irradiation -- 12.5.4 Cold Chain Management (CCM) -- 12.5.4.1 Status of Cold Storage and its Potential in India. , 12.5.4.2 Storage of Foods and Storage Conditions.