Sustainable Food Systems (Volume II)

Part I. Novel Sustainable Green Food Processing Technologies.- Chapter 1. Smart and Sustainable Food Production Technologies.- Chapter 2. Recent Trends in the application of Essential oils for preserving foods.- Chapter 3. A Novel sustainable Approach for Extraction of Pectin from Citrus and Dairy Waste.- Chapter 4. Extraction and Utilization of underutilized plant purslane 'Portulaca Oleracea' in food product formulation.- Part II. Circular Strategies for Recovery & Valorization.- Chapter 5. Effect of Ultrasonication on the Recovery of Essential Bioactive Compounds from Tomato Waste.- Chapter 6. Sustainable valorization of waste from mango processing sector.- Chapter 7. Sustainability in production of enzymes from Fruit & Vegetable waste.- Chapter 8. Utilization of fruit by-products to produce value-added products: Conventional utilization and emerging opportunities.- Chapter 9. Waste Valorization in Food Industries: A Review of Sustainable Approaches.- Part III. Sustainable Techniques for Food Safety & Food Diversity.- Chapter 10. Seaweed- A sustainable food source in the food industry.- Chapter 11. Medicinal Plants: sustainable scope to Nutraceuticals.

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• A segurança alimentar e abastecimento
• Sustentabilidade
• Tecnologia dos alimentos e bebidas

Sustainable diets;Food safety;Sustainable food system;Traditional Food Culture;Food security