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Food Waste and Sustainable Food Waste Management in the Baltic Sea Region

, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country;

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Saving Food

redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and;

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Sustainable Food Waste Management

of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters;

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Food Industry Wastes

synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing;

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Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering: Sustainable Food Waste Management: Resource Recovery and Treatment covers the;

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Sustainable Food Waste-to-Energy Systems

as those in the food industry and food waste management sector planning and implementing these systems, but is also ideal for researchers;

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Waste Management and the Food Industry

Waste Management and the Food Industry gives an introduction to the food industry and explains it as a growing sector. It talks about the;

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Food Waste to Valuable Resources

emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis. Following its introduction;

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Supply Chain Management for Sustainable Food Networks

and quantitative supply chain management. Provides the reader with the insights into the development of new technologies, so as to achieve an;

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Handbook Of Waste Management And Co-Prod

of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved;

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Handbook of Waste Management and Co-Product Recovery in Food Processing

-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first;

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Food Waste at Consumer Level

literature review, and it highlights trends in the field. It provides a comprehensive starting point for future research. Food waste represents a;

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Natural Food Products and Waste Recovery: Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds

in the design of functional foods and nutraceuticals, extraction of essential compounds, and food waste management. Topics in the nutrition;

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Sustainable Resource Management - Technologies for Recovery and Reuse of Energy and Waste Materials

management practices. Increased population and economic growth, urbanization, and industrialization have put sustained pressure on the world's;

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Agricultural Waste Diversity and Sustainability Issues

, guiding developmental processes, and improving knowledge transfer in agricultural waste management and development. The book gives considerable;

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Food Processing Waste Management

wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The;

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Handbook of Waste Management and Co-Product Recovery in Food Processing

and the industry faces increasing costs for the removal of refuse and remnants. The costs of energy and water are also significant for food;

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Food Waste Reduction and Valorisation

of regulations and policies for food-waste prevention, management, and valorisation at a global as well as European Union level. It also discusses the;

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Principles of Food Sanitation

the assessment of food quality and personal hygiene in food handling. It provides the reader with the fundamental understanding of food;

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Utilisation of Bioactive Compounds from Agricultural and Food Waste

The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food;

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Sustainable Food Packaging Technology

sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the;

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Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food;

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Sustainable Food Drying Techniques in Developing Countries

on food waste scenario around the world, the socio-economic status of developing countries and their correlation with food. The book gives an;

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Sustainable Food Drying Techniques in Developing Countries

on food waste scenario around the world, the socio-economic status of developing countries and their correlation with food. The book gives an;

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Food Waste Recovery

economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as;

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Food Waste Management: Solving the Wicked Problem

, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the;

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Waste Management for the Food Industries

per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the food;

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