Intro
Preface
Contents
Part I: Introduction
Chapter 1: Overview of Food Loss and Waste in Fruits and Vegetables: From Issue to Resources
1 Introduction
2 Food Wastes: Concept and Definitions
2.1 A Historical Sight on the Issue of Food Loss and Waste
2.2 Definition of Food Loss and Waste Depends on the Issue Targeted
2.2.1 Food Loss and Waste (FLW) Definition from a Food Security Perspective
2.2.2 Food Waste Definition from a Resource Management Perspective
2.3 What Are the Expected Benefits of Saving Foods?

2.3.1 Contribute Toward Environmental Sustainability
2.3.2 Improve Food Security and Nutrition
2.4 Fruits and Vegetables Have Been Neglected by Post-Harvest Loss (PHL) Researchers
3 Overview of Fruits and Vegetables Loss and Waste
3.1 Global Data on Fruit and Vegetable Food Loss and Waste
3.2 Fruits and Vegetables Food Loss and Wastes Are Highly Contact and Supply Chain-Related
4 Causes of FLW in Fruits and Vegetables
4.1 Perishability of Fruits and Vegetables Partly Explains Their High Level of Loss and Waste Among Other Food Products

4.2 Main Drivers Behind Food Losses in Fruits and Vegetables Supply Chains
5 From Issue to Resources
6 Conclusion and Future Perspectives
References
Part II: Bioactive Compounds and Extraction Methods
Chapter 2: Recovery of Wasted Vegetables and Fruits for Food Additives
1 Introduction
2 Importance of Reuse FVWs
3 The Concept of Circular Economy
3.1 Evolution of the Concept of Circular Economy
3.2 Objectives of Circular Economy
3.3 Advantages of Implementation of Circular Economy
4 Challenges and Opportunities for the Reuse of FVWs
4.1 Bioethanol

4.2 Dietary Fibers
4.3 Bioactive Compounds
4.3.1 Ascorbic Acid
4.3.2 Carotenoids
4.3.3 Phenolic Compounds
4.4 Opportunities for the Reuse of FVWs
4.5 Eco-innovation and Eco-design
5 Anti-nutritional Compounds
5.1 Definition and Classification of ANCs
5.2 Processing Technologies to Remove ANCs
6 Industrial Applications Developed
6.1 Source of Food Additives for Industrial Applications
6.1.1 Banana Industry
6.1.2 Pineapple Industry
6.1.3 Olive Oil Industry
6.1.4 Juice and Jam Industry
6.1.5 Textile Industry

6.2 Product Developed with Using FVWs as Food Additives
6.2.1 Bread, Biscuits, and Snacks
6.2.2 Dairy Products
6.2.3 Fortified Drinks and Juice
7 Conclusions and Future Perspectives
References
Chapter 3: Drying and Extraction Approach for Utilization of Vegetable and Fruit Waste
1 Introduction
2 Drying of Vegetable and Fruit Waste
2.1 Hot Air Drying
2.2 Microwave Drying
2.3 Freeze Drying
2.4 Fluidized Bed Drying
2.5 Pre-treatment Methods
3 Extraction of Bioactive Components from Vegetable and Fruit Waste
3.1 Soxhlet Extraction
3.2 Solvent Extraction