Food Waste Proteins

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.

• PrefaceAbout the EditorsList of ContributorsChapter 1 Introduction to Food Waste ProteinGazal Sharma, Daisy Sharma, and Anmol DhillonChapter 2 Protein Extraction from Food Waste: Conventional vs. Novel Extraction MethodsAmisha Kaushik, Umang Solanki, and Sukhcharn SinghChapter 3 Functional, Structural, Thermal, and Nutritional Properties of Food Waste ProteinsMalvika Sharma, Makary Nasser, and Piyush KashyapChapter 4 Physical Modification of Food Waste ProteinsMilad Tavassoli, Reza Abedi-​Firoozjah, Sajad Ghaderi, and Majid MajlesiChapter 5 Chemical Modification of Food Waste ProteinsPoojitha Vunnam, Mrinmoy Roy, Divya Singh Chauhan, Deepika Kathuria, and HamidChapter 6 Enzymatic Modification of Food Waste ProteinsSaptadip Miatur, Supravat Bairagya, and Kathika DasChapter 7 Effect of Modification on Functional, Thermal, and Structural Properties of ProteinMeena Kumari Palani Kumar, Anjana Thampy, and Muthukumar Serva PeddhaChapter 8 Nutritional and Health Benefits of Modified ProteinsAsket Kaur and Amarjot KaurChapter 9 Applications of Modified Food Waste Proteins in Food ProductsDina M. El-​Sherif, Alaa El Din Mahmoud, Ibrahim A. Bakry, Nourhan Sultan, Yunfei Xie, and Mohamed GhamryChapter 10 Innovative Applications of Food Waste Proteins in Pet Food and Animal FeedSonu Sharma, Srutee Rout, and Priya SinghChapter 11 Food Waste Protein HydrolysatesGeetarani Liklam Loushigam, Deepak Kumar, and Prarabdh C. BadgujarChapter 12 Nanotechnology in Food Waste Protein EnhancementPavel Rout and Chaitali ChakrabortyIndex