Front Cover -- Food Industry Wastes -- Copyright Page -- Dedication -- Contents -- Contributors -- Preface -- Introduction: Causes and Challenges of Food Wastage -- 1 Sustainability of the Food Supply Chain -- 2 Quantity of Food Wastes -- 3 Water Waste -- 4 Environmental Effect of Food Waste -- 5 Conclusions -- References -- Abbreviations and Glossary -- Editor Biographies -- I. Food Industry Wastes: Problems and Opportunities -- 1 Recent European Legislation on Management of Wastes in the Food Industry -- 1 Introduction -- 1.1 Definitions of Food Industry Waste (FIW) -- 1.2 Waste Streams Considered in This Book -- 2 Various Legal Aspects of Food Waste -- 2.1 Selecting Best Available Technique Candidates for the Food and Drink Sector -- 3 Effectiveness of Waste Management Policies in the European Union -- 3.1 Adoption of a "Recycling Society" in the EU -- 3.2 Main Stipulations of the Landfill Directive 1999/31/EC -- 3.2.1 The European Environment Agency Report No 7/2009 -- 3.2.1.1 Aims -- 3.2.1.2 Indicator-Based Analysis -- 3.2.1.3 Interviews with Key Stakeholders -- 3.2.1.4 Policy Instruments -- German Case Study -- Hungarian Case Study -- 3.2.1.5 Landfill Taxes and Gate Fees -- 3.2.1.6 Public Acceptance -- 3.3 European Waste Framework Directive (WFD) -- 4 Biowaste Management Policy Updates -- 4.1 Landfill Bans on Food Waste -- 4.1.1 Introduction of New Regulations and the Right Policies -- 4.2 Selection of Measures -- 4.3 Example of Application of Waste Management Legislation in Ireland -- 4.4 Waste Management for the Food Industries in the USA and Canada -- 5 Policy Recommendations Identified for Their Prevention Potential -- 6 Environmental Management Standards and Their Application in the Food Industry -- 7 Conclusions -- References -- 2 Development of Green Production Strategies -- 1 Introduction.

2 Engineering Design Principles for Industrial Ecology -- 2.1 History and Definitions of Industrial Ecology -- 2.2 Complex Adaptive Self-Organizing Hierarchical Open (SOHO) System -- 2.2.1 Ecosystems as Self-Organizing Systems -- 2.3 Sustainable Livelihood (SL) -- 2.4 Ecological Integrity -- 2.4.1 A Conceptual Model of Industrial Ecology -- 2.5 Design Principles and Tools for Industrial Ecology -- 2.5.1 Interfacing -- 2.5.1.1 Focus on Suboptimization and Example with a Student Residence Cafeteria -- 2.5.2 Mimicry of Natural Ecosystems -- 2.5.3 Using Appropriate Biotechnology -- 2.5.4 Renewable Resources -- 3 Barriers to Adoption of Industrial Ecology and Drivers of Change -- 3.1 Constraints and Incentives for Industrial Ecology -- 3.2 Eco-Innovation as a Driver of Sustainable Manufacturing -- 3.3 Drivers of and Barriers to Eco-Innovation -- 4 Educating Industrial Ecologists -- 5 Green Production -- 5.1 Principles of Green Production -- 5.2 Green Production Criteria -- 6 Sustainability in the Global Food and Drink Industry -- 7 Holistic Approach in Food Production -- 7.1 Development of Green Production Strategy -- 7.2 The Upgrading Concept -- 8 The Green Biorefinery Concept -- 9 Anaerobic Digestion and Biogas Production Technology -- 10 Energy Generated by Food and Farm Co-Digestion -- 11 Case Study 1: Energy Lost in Food Waste -- 12 Conclusions -- References -- 3 Sources, Characterization, and Composition of Food Industry Wastes -- 1 Introduction -- 1.1 Sources of Food Wastes -- 1.1.1 Household Waste -- 1.1.2 Retailer Wastes -- 2 Characterization and Composition of Food Wastes -- 2.1 Fruit-and-Vegetable Wastes -- 2.1.1 Fruit Wastes -- 2.1.1.1 Apple pomace -- 2.1.1.2 Grape Pomace -- 2.1.1.3 Citrus Pomace -- 2.1.2 Vegetable Waste -- 2.1.2.1 Onion Wastes -- 2.1.2.2 Potato Co-Products -- 2.2 Olive Oil Industry -- 2.3 Fermentation Industry Wastes.

2.3.1 Quantities of Bioethanol Production -- 2.3.2 Composition of Distillery Wastes -- 2.3.2.1 Sugar-Based Feedstock -- 2.3.2.2 Starch-Based Feedstock -- 2.4 Dairy Industry -- 2.5 Meat and Poultry Industry Wastes -- 2.5.1 Meat Production Waste -- 2.5.2 Poultry Wastes -- 2.6 Seafood By-Products -- 2.6.1 Chemical Composition of Fish Waste -- 2.6.2 Crustacean Wastes -- 3 Biochemical/Chemical Analytical Methods -- 4 Conclusions -- References -- II. Treatment of Solid Food Wastes -- 4 Use of Waste Bread to Produce Fermentation Products -- 1 Introduction -- 2 Bread as a Major Dietary Staple -- 2.1 Staling and Spoilage -- 2.1.1 Staling of Bread -- 2.1.2 Spoilage of Bread -- 3 The Size of the Bread Waste Problem -- 3.1 Estimated Wastage -- 4 Utilization of Bread and Bakery Wastes -- 4.1 Conceptualizing How Best to Utilize Waste Bread -- 5 Solid-State Fermentation of Bread Waste -- 5.1 Optimum Particle Size -- 5.2 Optimum Moisture Content -- 5.3 Optimum Duration for Solid-State Fermentation -- 5.3.1 Germination (Lag) Phase -- 5.3.2 Growth Phase -- 5.3.3 Stationary Phase -- 5.3.4 Death Phase -- 5.3.5 Termination of the Fermentation -- 6 Process Development Opportunities -- 7 Conclusions -- References -- 5 Recovery of Commodities from Food Wastes Using Solid-State Fermentation -- 1 Introduction -- 1.1 Economically and Industrially Important Advantages of SSF -- 1.2 Comparison of SSF and SmF -- 2 Selection of Bioreactor Design for SSF -- 2.1 Classification of Bioreactors for SSF -- 2.2 Group 1: SSF Bioreactors without Forced Aeration (Tray Bioreactors) -- 2.2.1 Current Challenges in Design, Operation and Scale-Up of Tray Bioreactors -- 2.3 Group 2: Static Bed with Forced Aeration (Packed-Bed Bioreactors) -- 2.3.1 Key Considerations in Designing Packed Beds -- 2.4 Group 3: Continuously Agitated SSF Bioreactors with Air Circulation (Rotating and Stirred Drums).

2.4.1 Key Considerations in Designing and Operating Rotating and Stirred Drums -- 2.4.2 Intermittently Mixed Bed Bioreactors with Forced Aeration (Mixed and Aerated) -- 2.5 Group 4: Bioreactors with Both Continuous Mixing and Forced Aeration (Mixed with Forced Aeration) -- 2.6 Examples of SSF Bioreactor Applications -- 3 Mass and Heat Transfer Phenomena in SSF -- 3.1 Microscale Phenomena -- 3.2 Macroscale Phenomena -- 3.2.1 Mass Transfer Aspects -- 3.2.2 Heat Transfer Aspects -- 4 Applications of SSF -- 4.1 Bulk Chemicals and Products: Organic Acids, Ethanol, Enzymes, Polysaccharides, and Feed Protein -- 4.1.1 Organic Acids from Fruit Pomace -- 4.1.1.1 Lactic Acid Production -- 4.1.1.2 Citric Acid Production -- 4.1.1.3 Fatty Acid Production -- 4.1.2 Production of Ethanol -- 4.1.3 Production of Enzymes -- 4.1.3.1 α-Amylase -- 4.1.3.2 Xylanase -- 4.1.3.3 Protease -- 4.1.3.4 Laccase -- 4.1.3.5 Tannase -- 4.1.4 Production of Polysaccharides -- 4.1.5 Production of Baker's Yeast -- 4.1.6 Feed Protein -- 4.2 Production of Fine Chemicals: Aroma Compounds, Antibiotics and Pigments -- 4.2.1 Aroma Compounds -- 4.2.2 Antibiotics -- 4.2.3 Production of Pigments -- 5 Conclusions -- References -- 6 Functional Food and Nutraceuticals Derived from Food Industry Wastes -- 1 Introduction -- 1.1 Definition of Nutraceuticals and Functional Food -- 2 Phenolic Compounds Derived from Fruit-and-Vegetable Processing Wastes -- 2.1 Flavonoids -- 2.2 Polyphenol Content of Grape Wine Wastes -- 2.2.1 Proanthocyanidins -- 2.2.2 Resveratrol -- 2.2.3 Anthocyanins -- 2.3 Polyphenols in Apple Pomace -- 3 Vegetable Flavonoids -- 3.1 Onion Flavonoids -- 3.2 Flavonols of Onions -- 3.3 Functionality of Flavonoids -- 3.3.1 Prevention of Atherosclerosis and Cardiovascular Disease -- 3.3.2 Antioxidant Activity -- 3.3.3 Metabolic Syndrome -- 3.3.4 Hormonal Activity.

4 Coloring Agents and Antioxidants -- 4.1 Betalains -- 4.2 Lycopenes -- 5 Dietary Fibers -- 6 Sulfur-Containing Bioactive Compounds -- 6.1 Cabbage Glucosinolates -- 6.2 Methods of Processing -- 7 Extraction Processes from Food-and-Vegetable Waste -- 7.1 Extraction of Phenolic Compounds from Olive Pomace -- 7.2 Solvent and Enzyme-Aided Aqueous Extraction of Goldenberry -- 7.3 Extraction of Antioxidants from Potato Peels by Pressurized Liquids -- 7.4 Extraction of Phytochemicals from Common Vegetables -- 8 Whey as a Source of Bioactive Peptides -- 8.1 Occurrence of Bioactive Peptides in Whey and Other Dairy By-Products -- 8.2 Functionality of Bioactive Peptides -- 8.2.1 Regulation of the Gastrointestinal System -- 8.2.2 Regulation of the Immune System -- 8.2.3 Regulation of the Cardiovascular System -- 8.2.4 Regulation of the Nervous System -- 8.2.5 Antimicrobial Function -- 8.2.6 Growth Factor Activity -- 8.3 Commercial Dairy Products Containing Bioactive Peptides -- 8.4 Commercial-Scale Production -- 9 Product Development, Marketing, and Consumer Acceptance of Functional Foods -- 10 Conclusions -- References -- 7 Manufacture of Biogas and Fertilizer from Solid Food Wastes by Means of Anaerobic Digestion -- 1 Introduction -- 2 Basic Principles of Anaerobic Digestion -- 2.1 Conversion Flow of Organic Matter to Methane -- 2.1.1 Disintegration and Hydrolysis -- 2.1.2 Acidogenesis -- 2.1.3 Acetogenesis (H2-producing) -- 2.1.4 Methanogenesis -- 2.2 Methane Production Potential of Organic Wastes -- 2.3 Environmental Factors Affecting Anaerobic Digestion -- 2.3.1 Temperature -- 2.3.2 pH and Alkalinity -- 2.3.3 Biological Toxic Compounds -- 3 Process Development for Anaerobic Digestion of Organic Wastes -- 3.1 Reactor Design for Anaerobic Digestion -- 3.1.1 Continuously Stirred Tank Reactor (CSTR) -- 3.1.2 Repeated Batch System.

3.1.3 Plugflow Reactor System.