Meet the editors

Sonia A. Socaci has a PhD degree in Biotechnologies awarded by the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania, and is currently a researcher and associate professor at the Faculty of Food Science and Technology. She has a solid background in the field of extraction and characterization of bioactive compounds from vegetal matrices, food waste exploitation, development of new functional products,

food authentication, and quality control. She was involved in multiple national and international research projects as a member or project leader. Her current research is to continue in the previous interdisciplinary direction of characterizing the chemical composition of vegetal matrices and exploiting non-conventional sources of bioactive compounds using modern methods and innovative technology.

Anca C. Fărcaş is currently a postdoctoral researcher and assistant professor in the Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania. She is an active member of the Laboratory for Testing of Food Quality and Safety, having a solid background in the field of food waste exploitation, extraction and analysis of bioactive compounds, development of new functional products, food

authentication, and quality control. She was awarded a PhD in Biotechnology, and is currently working on a project that aims to develop an integrated system for the recovery of bioactive compounds from food waste. She has published more than 60 research articles and several book chapters in the field.

Thierry Aussenac is Scientific Director at UniLaSalle Polytechnic Institute, France, and since 2016 has been head of a research unit, Transformations and Agro-Resources (UP 2018.C103). He received his MSc in Production and Transformations of Agro-Resources from ESAP, France, in 1986, and his PhD and HDR (ability to conduct research) in Plant Science and Biochemistry from the National Polytechnic Institute of Toulouse (INPT), France,

in 1990 and 1998, respectively. Since 2012, he has been the scientific coordinator of the national R&D program OZONE2020 (ozone and food safety). He has published 60 papers in national and international peer-reviewed journals in the fields of cereal chemistry, food science, and analytical chemistry. He is a member of numerous international societies, a member of the editorial board of *Advances in Biochemistry*, and serves as reviewer of different international journals.

Jean-Claude Laguerre has been working as faculty at UniLaSalle since 1991. He obtained his PhD diploma in Process Engineering (1991) from ENSIA of Massy, France (currently AgroParisTech). From 1995 he has been the coordinator of the specialty «Industrial organization in the agro-food industry,» which is dedicated to fifth year agroindustry students at UniLaSalle. He teaches various courses in the field of agro-food processes (i.e. food process

Contents

**Section 1**

**Section 2**

**Section 3**

Processing By-Products

Materials and Its Application

**Preface III**

Food Waste and Food Preservation Overview **1**

**Chapter 1 3**

Food Preservation **15**

**Chapter 2 17**

**Chapter 3 35**

**Chapter 4 53**

Exploitation of Food Waste **73**

**Chapter 5 75**

**Chapter 6 107**

Extraction, Characterization, and Application of Agricultural and Food

Valorization of Food Processing By-Products as Smart Food Packaging

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation:

Introductory Chapter: From Waste to New Resources *by Anca C. Fărcaş, Sonia A. Socaci and Zorita M. Diaconeasa*

Fundamental and Industrial Applications

Microwave Heating for Food Preservation

*by Mohamad Mazen Hamoud-Agha and Karim Allaf*

*by Jean-Claude Laguerre and Mohamad Mazen Hamoud-Agha*

Efficacy of Plant Antimicrobials as Preservative in Food

*by Romika Dhiman and Neeraj Kumar Aggarwal*

*by Saroat Rawdkuen and Sunantha Ketnawa*

*by Saroat Rawdkuen and Pimonpan Kaewprachu*

basics, unit operations, product design, experimental design, and process optimization). He is a member of the research unit «Transformation and Agro-resources» at UniLaSalle. His research activities focus on thermal and microwave processes (drying, cooking, pasteurization, and sterilization). He has participated in several European research programs as task manager or scientific leader. He regularly collaborates with food companies by helping them to develop and/or optimize their processes. He is co-author of 19 articles published in peer-reviewed journals and 19 papers presented at international conferences. To date he has supervised or co-supervised two postdoctoral fellows, three PhD students, as well as 10 MSc students.

## Contents


#### **Chapter 7 135**

Comparative Assessment of Shrimp Hydrolyzates as Alternative Organic Fertilizers for Legumes *by John Rojas, Julian Qunitero, Yhors Ciro, Alfredo Moreno, Javier Silva-Agredo and Ricardo A. Torres-Palma*

#### **Chapter 8 155**

Cellulosic Fibers from Lignocellulosic Biomass for Papermaking Applications *by Faten Mannai, Hanedi Elhleli, Ramzi Khiari and Younes Moussaoui*

Preface

One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the

This book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and nonfood applications, as well as new preservation methods for optimizing food waste

Section 1—Food Waste and Food Preservation Overview, which includes Chapter 1, gives a brief overview of the main extraction techniques used for the recovery of bioactive compounds from food waste and the conventional and modern

Section 2—Food Preservation includes Chapters 2–4. The first two chapters focus on two modern preservation techniques, namely instant controlled pressure drop technology and microwave technology. The last chapter of this section discusses the efficacy of plant antimicrobials in assuring an enhanced shelf-life and the safety of

Section 3—Exploitation of Food Waste, which includes four chapters, describes various ways in which food waste can be used to produce different value-added

The authors involved in writing these chapters are recognized professionals with solid expertise in their working field. All discussed topics are of major interest for researchers, scientists, and university students as well as experts from the private sector interested in developing innovative and sustainable

We would like to acknowledge all the authors and the co-editors for their contributions to this book. Also, we are grateful to the Author Service Managers, Ms. Sara Bacvarova and Ms. Sandra Maljavac, for their great support and assistance

University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca,

**Sonia A. Socaci**

Romania

Faculty of Food Science and Technology,

main objectives of EU actions towards sustainable development.

reduction. The book is divided into the following sections:

preservation methods used for minimizing food waste.

food products.

products.

products with manifold applications.

throughout the publication process of this book.
