1st Edition
Food Waste Proteins Extraction, Modification, and Applications
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
Biography
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.
