The goal of this book is to present recent advances in the production of food ingredients from agro-industrial residues, as well as to explore the technological advances made to make these ingredients a commercial reality for the food industry, such as peptides, food pigments, and organic acids, among others, thereby expanding the potential of bioprocesses in the valorization of agro-industrial residues for the production of molecules of industrial importance.

This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/researchers.

Explores recent advances in the valorization of agri-food waste into food ingredients;

Provides technical concepts on the production of various food ingredients of commercial interest

Explore nonel technological advanced strategies of extraction of bioactive compounds from food wastes

Presents important classes of food ingredients obtained from alternative raw materials

Sustainable food waste resources and management strategies

Different pretraetment technologies and green extraction methodologies to support green environment in circular economy concept.

Challenges in applications of re-derived bioactive compounds from food wastes in food formulations