{"product_id":"9783032301611","title":"Value Addition of Food By-Products: A Sustainable Valorization","description":"\u003ch1\u003eValue Addition of Food By-Products: A Sustainable Valorization\u003c\/h1\u003e\u003ch3\u003eParas Sharma | Manish Kumar Singh\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eThe ever-growing human population worldwide has significantly increased the demand for processed food products. This has in turn led to the generation of substantial amounts of wastes and by-products, a lot of which contain high organic load and pose environmental harm upon disposal. Strategies for the management and valorization of these by-products would not only solve the disposal and associated negative impacts but also provide an alternate solution towards sustainable development. \u003cem\u003eValue Addition of Food By-Products: A Sustainable Valorization\u003c\/em\u003e gives an overview of the various aspects of the utilization of food industry by-products. It gives an insight into the types and characteristics of by-products resulting from different food industries. It further provides information about the treatment technologies and value-added utilization of these by-products.\u003c\/p\u003e\r\n\u003cp\u003eThere are books and other forms of literature that focus on food waste and by-product utilization, however, these are mostly focused on specific aspects of the food industry. Literature encompassing the aspects of the utilization of waste and by-products from different types of food industries is scant. This work bridges the existing literature gap and provides a comprehensive overview of all major food industry by-products in a single source.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eParas Sharma\u003c\/strong\u003e is an Professor and Head of the Department of Food Technology at Mizoram University in India and also a Scientist with the ICMR-National Institute of Nutrition in India\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eManish Kumar Singh\u003c\/strong\u003e is an Assistant Professor in the Department of Food Technology at Mizoram University in India\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e09 November 2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eSpringer Nature Switzerland\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eSpringer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9783032301611\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Springer Nature Switzerland","offers":[{"title":"Default Title","offer_id":50185182838924,"sku":"9783032301611","price":197.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9783032301611.jpg?v=1780616366","url":"https:\/\/lateknightbooks.com\/products\/9783032301611","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}