Biobased Products from Food Sector Waste: Bioplastics, Biocomposites, and Biocascading

Abstract

Intro -- Contents -- Part I: Introduction -- Chapter 1: Food Waste in the Sustainable Development Framework -- 1.1 The Triple Bottom Line: "People, Planet, and Profit" -- 1.2 Decoupling of Production from Fossil Feedstock and the Breakthrough of Renewable Resources -- Bibliography -- Chapter 2: Food Processing Industries, Food Waste Classification and Handling, Target Compounds -- 2.1 Fruits and Vegetables -- 2.1.1 Apple -- 2.1.2 Berries -- 2.1.3 Citrus Fruits -- 2.1.4 Exotic Fruits -- 2.1.5 Tomatoes -- 2.1.6 Pulses -- 2.2 Winemaking Industries -- 2.2.1 Winery By-Product for the Food Industry -- 2.2.2 Winery By-Product for Cosmetics and Pharmaceutical Industry -- 2.2.3 Winery By-Product for the Environment, Agriculture, and Animal Feeding -- 2.2.4 Winery By-Product as Biorefinery Feedstock -- 2.3 Cereals and Tubers -- 2.3.1 Soft and Durum Wheat Processing -- 2.3.2 ByProducts from Rice Processing (Oryza sativa L.) -- 2.3.3 Potatoes -- 2.4 Breweries -- 2.5 Olive Oil and Edible Oil Industry -- 2.6 Meat Products -- 2.7 Fishery -- 2.8 Dairy Products -- 2.9 Kitchen Waste -- Bibliography -- Chapter 3: Current State of Art of the Usual Food Waste Valorization -- 3.1 Introduction -- 3.2 Waste Hierarchy Applied to Biomass Residual and Food Wastes -- 3.3 Food Wastes for Animal Feed -- 3.4 Composting for Biofertilizers -- 3.5 Biofuels: First, Second and Third Generation -- 3.5.1 Biofuels Production and Technology Overview -- 3.5.2 Biodiesel (FAME/FAEE) by UCOs - Used Cooking Oil -- 3.5.3 Bioethanol by Fermentation of Carbohydrates -- 3.5.4 Anaerobic Digestion of Biomass Residues and Food Wastes -- 3.6 Technology Progress for Advanced Biofuels -- Bibliography -- Part II: Innovative Food Waste Upcycling -- Chapter 4: Biocascading: General Strategy for the Recovery of Valuable Substances from Food Waste -- 4.1 Introduction -- 4.2 Chemical Methods.