Food Waste Proteins

Extraction, Modification, and Applications
1. Auflage 2026
ISBN: 978-1-032-93506-5
Verlag: CRC Press

Buch, Englisch, 288 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 745 g

Offering a comprehensive and cutting-edge overview, this book explores how discarded food can be transformed into valuable protein sources and bioactive compounds. After introducing the concept of food waste valorization, it considers the significance of transforming waste into wealth within the framework of a circular economy, setting the stage for detailed discussions of various aspects of protein extraction and application. By emphasizing practical applications and transformative potential, it aims to inspire a new wave of innovation and sustainability in managing food waste, ultimately contributing to a healthier planet and a more efficient food system. This is a forward-thinking resource that bridges the gap between research and industry, ideal for researchers, entrepreneurs, and scientists working at the intersection between the two.

Zielgruppe

Professional Reference

Autoren/Hrsg.

Kashyap, Piyush

Sharma, Poorva

Sarkar, Tanmay

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface

About the Editors

List of Contributors

Chapter 1 Introduction to Food Waste Protein

Gazal Sharma, Daisy Sharma, and Anmol Dhillon

Chapter 2 Protein Extraction from Food Waste: Conventional vs. Novel Extraction Methods

Amisha Kaushik, Umang Solanki, and Sukhcharn Singh

Chapter 3 Functional, Structural, Thermal, and Nutritional Properties of Food Waste Proteins

Malvika Sharma, Makary Nasser, and Piyush Kashyap

Chapter 4 Physical Modification of Food Waste Proteins

Milad Tavassoli, Reza Abedi-Firoozjah, Sajad Ghaderi, and Majid Majlesi

Chapter 5 Chemical Modification of Food Waste Proteins

Poojitha Vunnam, Mrinmoy Roy, Divya Singh Chauhan, Deepika Kathuria, and Hamid

Chapter 6 Enzymatic Modification of Food Waste Proteins

Saptadip Miatur, Supravat Bairagya, and Kathika Das

Chapter 7 Effect of Modification on Functional, Thermal, and Structural Properties of Protein

Meena Kumari Palani Kumar, Anjana Thampy, and Muthukumar Serva Peddha

Chapter 8 Nutritional and Health Benefits of Modified Proteins

Asket Kaur and Amarjot Kaur

Chapter 9 Applications of Modified Food Waste Proteins in Food Products

Dina M. El-Sherif, Alaa El Din Mahmoud, Ibrahim A. Bakry, Nourhan Sultan, Yunfei Xie, and Mohamed Ghamry

Chapter 10 Innovative Applications of Food Waste Proteins in Pet Food and Animal Feed

Sonu Sharma, Srutee Rout, and Priya Singh

Chapter 11 Food Waste Protein Hydrolysates

Geetarani Liklam Loushigam, Deepak Kumar, and Prarabdh C. Badgujar

Chapter 12 Nanotechnology in Food Waste Protein Enhancement

Pavel Rout and Chaitali Chakraborty

Index

Über Autor(innen)

Piyush Kashyap is Assistant Professor at Lovely Professional University, India. He earned his PhD in Food Engineering and Technology from SLIET, India, and has over five years of experience in teaching and research. His work focuses on extraction and modification of protein and polyphenol from food waste, promoting their application in value- added food formulations and supporting circular bioeconomy models. Dr. Kashyap has authored 30+ peer- reviewed articles and 6 book chapters. He also serves as the editorial board member of the Journal of Food Biochemistry. He actively mentors graduate students, contributing to both academic and industrial advancements in food science and technology.

Poorva Sharma is currently serving as a post- doctoral fellow at the University of Saskatchewan, Canada. Her research centers on bioactive peptides and probiotics and their applications in health and food systems. With over seven years of experience in teaching and academic research, Dr. Sharma has developed a strong foundation in functional foods and nutraceuticals. Dr. Sharma has authored more than 30 peer- reviewed articles published in prestigious international journals and has actively contributed to advancing knowledge in food science and bioactive compound research.

Tanmay Sarkar is currently working as Lecturer in the West Bengal State Council of Technical Education, Government of West Bengal, India. He has received his Bachelor of Technology, Master of Technology, and PhD in Engineering from Jadavpur University, Kolkata, India. With nine years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited 27 books with Elsevier, Springer, and Wiley. Dr. Sarkar has been classified among the top 2% of global highly cited researchers published by Stanford University, United States.