Reference modules in science provide the fastest route of targeted content that researchers and scholars value so highly. Our group has contributed to these efforts by providing a “basic reading” resource entitled High value-added material recovery from food waste (edited by Galanakis, C.M.), available in Elsevier Reference Module in Food Science – MS3510.
The content of this reference is continuously reviewed, updated and then date stamped to include the latest scientific developments in the field.
The existent technologies allow the recovery of value-added ingredients from food waste and their recycling inside food chain.
The current knowledge classifies food waste sources and target components, referring their functional properties and current commercialized applications.
The holistic approaches (5-Stages Universal Recovery Process and Universal Recovery Strategy) for the industrial recapture of different compounds from any waste source are briefly described, whereas industrialization prospects and problems are denoted.
The possibility of implementing emerging technologies in the field are also discussed.
5-Stage Universal Recovery Process, additives, antioxidants, by-products, carotenoids, dietary fiber, emerging technologies, extraction, food waste, pectin, phenols, protein, recovery, Universal Recovery Strategy.