Sustainable Food Systems (Volume II)

Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II.

A Sustainable Food System (SFS) is a comprehensive food system and Volume II targets the Novel Sustainable Green Food Processing Technologies, Circular Strategies for Recovery & Valorization and the overall sustainable techniques for Food Safety & Food Diversity. The book has a very comprehensive outline, divided in 3 major sections and further 20 different chapters. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future.

The Section 5: Novel Sustainable Green Food Processing Technologies primarily focusing on the novel green different food processing technologies in different food categories. The Section 6: Circular Strategies for Recovery & Valorization, deals with different circular strategies for valorization of the food products. The Section 7: Sustainable Techniques for Food Safety & Food Diversity, will cover the food safety trends and food diversities nationally & internationally.

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.