Paras Sharma 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 IndiaManish Kumar Singh is an Assistant Professor in the Department of Food Technology at Mizoram University in India

• Cereals: Valorization of waste and by-products.- Introduction.- Wastes from cereal processing: Rice bran, Rice bran oil, Edible coating with rice bran wax.- Wheat bran, Barley bran, Oat bran.- Sources of cereal processing waste: Milling, Husk/hull, Middlings and Broken Kernels, Cereal Germs, Brewing, Malting.- Cereals processing waste.- Utilization of waste and by-product: Carbohydrate fraction, non-carbohydrate function, Miscellaneous.- Millets: Valorization of waste and by-products.- Introduction.- Wastes from millet processing.- Anti-nutritional factors.- Technology and limitations.- Pseudo cereals: Valorization of waste and by-products.- Introduction.- Quinoa.- Buckwheat.- Technological limitation for their utilization: Anti-nutritional components, Saponin-rich wastewater, Phytates.- Oilseeds: Valorization of waste and by-products.- Introduction.- Edible oilseed meals: Soybean meal, Peanut meal, Sesame seed meal, Kenaf seed meal, Hemp seed meal, Chia seed, Mustard seed.- Edible oil refining.- Utilization: Food industry- Bakery products, Beverage products, Meat products Pasta/noodles and others; Non-food- Heat source, Colorants, Fodder and Others.- Challenges associated with oilseed meals valorization: Anti-nutrients and potential allergenicity.- Fruits: Valorization of waste and by-products.- Introduction.- Opportunities for utilizing fruit industry wastes and by-products.- Main types of wastes and by-products of fruit processing.- Valuable compounds: Dietary fiber, Pectin, Phytochemicals.- Utilization of waste and by-products: Functional foods, Food additives, Packaging, Edible coating.- Vegetables: Valorization of waste and by-products.- Introduction.- Vegetable processing waste generation: Primary production waste, Industrial waste, Municipal and industrial wastewater.- Waste generation during canning.- Valuable compounds: Pectin, Oil, Protein.- Utilization of waste: Fodder/feed, Direct feeding, Extracted feed ingredients, Biofuels, Bio-hydrogen.- Other methods: Enzyme production, Metabolite extraction, Composting, Bio-manure.- Dairy: Valorization of waste and by-products.- Introduction.- Dairy by-products and wastes: Skim milk, Buttermilk, Whey, Wastewater.- Waste processing technologies: Bioremediation, Bioaugmentation, Aerobic and Anaerobic digestion, Biotechnological production.- Valuable products from waste/by-products processing: Biofuels, Organic acids, Enzymes, Bioactive compounds, Biopolymers, Single-cell proteins (SCPs), Miscellaneous.- Meat: Valorization of waste and by-products.- Introduction.- Nutritional value of by-products of meat.- Importance of Meat Waste Utilization.- Use of meat by-products: Skin, Bones, Gelatin, Edible tallow and lard, Plasma.- Poultry: Valorization of waste and by-products.- Introduction.- Poultry feather: Feather meal, Feather bioconversion, Technical textiles, Fertilizers.- Poultry offal: Combustible solid fuel, Rendering products, Biogas production by anaerobic digestion.- Poultry manure: Manual application as a fertilizer, Biogas production, Vermicompost.- Marine: Valorization of waste and by-products.- Introduction.- Shellfish waste: Chitin extraction, Chemical hydrolysis, Enzyme processing, Purification.- Shrimp processing waste: Bioactive compounds, Chitin and chitosan, Pigment, Protein hydrolysate, Polyunsaturated fatty acids; Food application; Feed; Active/edible films.- Lobster processing by-products: Valuable compounds: Protein, Chitin and derivatives, Lipids; Application.- Utilization of marine waste biomass: Biosorbents, Biofuels, Fertilizers, Feed, Biopolymers.- Fish: Valorization of waste and by-products.- University of Kashmir, Srinagar, Kashmir, India.- Introduction.- Composition of fish waste.- Major fish processing waste: Head and frame, Viscera, Scales, Skin, Bone.- Fish processing waste treatment: Enzymatic treatment, Fermentation, Hydrolysis.- Production of valuable compounds from fish processing waste: Collagen and gelatin, Enzyme, Fish protein hydrolysates (FPH), Fish meal, Fish silage, Fish oil, Biofuel, Miscellaneous.- Tea and coffee: Valorization of waste and by-products.- Introduction.- Waste composition: Tea, Lignocellulosic biomass, Proteins, Phenolic compound, Tannins, Coffee, Spent coffee grounds, Pulp, Husk, Silverskin.- Utilization of tea waste: Nutrients (Caffeine, phenolic compounds, etc), Energy (Biochar, bio-oil), Feed, Fertilizer, Adsorbent, Biopolymers.- Utilization of coffee waste: Organic acids, Enzymes, Animal feedstock, Fuels, Fertilizers.- Mushroom: Valorization of waste and by-products.- Introduction.- Mushroom substrate.- Spent mushroom substrate (SMS): Enzyme production, Bioremediation, Animal feeding, Crop Production, Energy feedstock, Alternate energy source.- Polysaccharides: Functional properties, Extraction, Utilization.- Nuts: Valorization of waste and by-products.- Introduction.- Oilseed cakes from tree nuts: Almond, Cashew, Walnut.- Utilization of cake from tree nut: Production of bioactive peptides.- Nut shells: Construction material, Biofuels, Biosorbent, Enzyme production, SCP.- Cane sugar: Valorization of waste and by-products.- Introduction.- By-products of the sugar industry: Bagasse, Cane trash, Press mud, Sugarcane molasses.- Utilization of waste and by-products: Animal feed, Biofuels, Biobased chemicals (Sugar alcohols and organic acids).-  Wastewater from sugarcane processing: Characterization, Valorization.- Spices: Valorization of waste and by-products.- Introduction.- Spice processing wastes: Cumin, Celery, Chilli, Ginger, Turmeric, Mustard meal, Coriander, Clove.- Nutritional composition of spent spice residues: Dietary fiber, Protein, Fat, Ash.- Utilization: Functional ingredients in processed foods, Dietary fibre sources in bakeries, Biofertilizers, Soil fumigants, and pesticides.- Tubers: Valorization of waste and by-products.- Introduction.- Main tuber processing waste sources: Potato, Cassava, Yam, Sweet potato, Beet.- Major wastes.- Utilization: Biofertilizer, Bioethanol, Biosorbent.

Paras Sharma 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 IndiaManish Kumar Singh is an Assistant Professor in the Department of Food Technology at Mizoram University in India

• Cereals: Valorization of waste and by-products.- Introduction.- Wastes from cereal processing: Rice bran, Rice bran oil, Edible coating with rice bran wax.- Wheat bran, Barley bran, Oat bran.- Sources of cereal processing waste: Milling, Husk/hull, Middlings and Broken Kernels, Cereal Germs, Brewing, Malting.- Cereals processing waste.- Utilization of waste and by-product: Carbohydrate fraction, non-carbohydrate function, Miscellaneous.- Millets: Valorization of waste and by-products.- Introduction.- Wastes from millet processing.- Anti-nutritional factors.- Technology and limitations.- Pseudo cereals: Valorization of waste and by-products.- Introduction.- Quinoa.- Buckwheat.- Technological limitation for their utilization: Anti-nutritional components, Saponin-rich wastewater, Phytates.- Oilseeds: Valorization of waste and by-products.- Introduction.- Edible oilseed meals: Soybean meal, Peanut meal, Sesame seed meal, Kenaf seed meal, Hemp seed meal, Chia seed, Mustard seed.- Edible oil refining.- Utilization: Food industry- Bakery products, Beverage products, Meat products Pasta/noodles and others; Non-food- Heat source, Colorants, Fodder and Others.- Challenges associated with oilseed meals valorization: Anti-nutrients and potential allergenicity.- Fruits: Valorization of waste and by-products.- Introduction.- Opportunities for utilizing fruit industry wastes and by-products.- Main types of wastes and by-products of fruit processing.- Valuable compounds: Dietary fiber, Pectin, Phytochemicals.- Utilization of waste and by-products: Functional foods, Food additives, Packaging, Edible coating.- Vegetables: Valorization of waste and by-products.- Introduction.- Vegetable processing waste generation: Primary production waste, Industrial waste, Municipal and industrial wastewater.- Waste generation during canning.- Valuable compounds: Pectin, Oil, Protein.- Utilization of waste: Fodder/feed, Direct feeding, Extracted feed ingredients, Biofuels, Bio-hydrogen.- Other methods: Enzyme production, Metabolite extraction, Composting, Bio-manure.- Dairy: Valorization of waste and by-products.- Introduction.- Dairy by-products and wastes: Skim milk, Buttermilk, Whey, Wastewater.- Waste processing technologies: Bioremediation, Bioaugmentation, Aerobic and Anaerobic digestion, Biotechnological production.- Valuable products from waste/by-products processing: Biofuels, Organic acids, Enzymes, Bioactive compounds, Biopolymers, Single-cell proteins (SCPs), Miscellaneous.- Meat: Valorization of waste and by-products.- Introduction.- Nutritional value of by-products of meat.- Importance of Meat Waste Utilization.- Use of meat by-products: Skin, Bones, Gelatin, Edible tallow and lard, Plasma.- Poultry: Valorization of waste and by-products.- Introduction.- Poultry feather: Feather meal, Feather bioconversion, Technical textiles, Fertilizers.- Poultry offal: Combustible solid fuel, Rendering products, Biogas production by anaerobic digestion.- Poultry manure: Manual application as a fertilizer, Biogas production, Vermicompost.- Marine: Valorization of waste and by-products.- Introduction.- Shellfish waste: Chitin extraction, Chemical hydrolysis, Enzyme processing, Purification.- Shrimp processing waste: Bioactive compounds, Chitin and chitosan, Pigment, Protein hydrolysate, Polyunsaturated fatty acids; Food application; Feed; Active/edible films.- Lobster processing by-products: Valuable compounds: Protein, Chitin and derivatives, Lipids; Application.- Utilization of marine waste biomass: Biosorbents, Biofuels, Fertilizers, Feed, Biopolymers.- Fish: Valorization of waste and by-products.- University of Kashmir, Srinagar, Kashmir, India.- Introduction.- Composition of fish waste.- Major fish processing waste: Head and frame, Viscera, Scales, Skin, Bone.- Fish processing waste treatment: Enzymatic treatment, Fermentation, Hydrolysis.- Production of valuable compounds from fish processing waste: Collagen and gelatin, Enzyme, Fish protein hydrolysates (FPH), Fish meal, Fish silage, Fish oil, Biofuel, Miscellaneous.- Tea and coffee: Valorization of waste and by-products.- Introduction.- Waste composition: Tea, Lignocellulosic biomass, Proteins, Phenolic compound, Tannins, Coffee, Spent coffee grounds, Pulp, Husk, Silverskin.- Utilization of tea waste: Nutrients (Caffeine, phenolic compounds, etc), Energy (Biochar, bio-oil), Feed, Fertilizer, Adsorbent, Biopolymers.- Utilization of coffee waste: Organic acids, Enzymes, Animal feedstock, Fuels, Fertilizers.- Mushroom: Valorization of waste and by-products.- Introduction.- Mushroom substrate.- Spent mushroom substrate (SMS): Enzyme production, Bioremediation, Animal feeding, Crop Production, Energy feedstock, Alternate energy source.- Polysaccharides: Functional properties, Extraction, Utilization.- Nuts: Valorization of waste and by-products.- Introduction.- Oilseed cakes from tree nuts: Almond, Cashew, Walnut.- Utilization of cake from tree nut: Production of bioactive peptides.- Nut shells: Construction material, Biofuels, Biosorbent, Enzyme production, SCP.- Cane sugar: Valorization of waste and by-products.- Introduction.- By-products of the sugar industry: Bagasse, Cane trash, Press mud, Sugarcane molasses.- Utilization of waste and by-products: Animal feed, Biofuels, Biobased chemicals (Sugar alcohols and organic acids).-  Wastewater from sugarcane processing: Characterization, Valorization.- Spices: Valorization of waste and by-products.- Introduction.- Spice processing wastes: Cumin, Celery, Chilli, Ginger, Turmeric, Mustard meal, Coriander, Clove.- Nutritional composition of spent spice residues: Dietary fiber, Protein, Fat, Ash.- Utilization: Functional ingredients in processed foods, Dietary fibre sources in bakeries, Biofertilizers, Soil fumigants, and pesticides.- Tubers: Valorization of waste and by-products.- Introduction.- Main tuber processing waste sources: Potato, Cassava, Yam, Sweet potato, Beet.- Major wastes.- Utilization: Biofertilizer, Bioethanol, Biosorbent.

Paras Sharma 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 IndiaManish Kumar Singh is an Assistant Professor in the Department of Food Technology at Mizoram University in India

• Cereals: Valorization of waste and by-products.- Introduction.- Wastes from cereal processing: Rice bran, Rice bran oil, Edible coating with rice bran wax.- Wheat bran, Barley bran, Oat bran.- Sources of cereal processing waste: Milling, Husk/hull, Middlings and Broken Kernels, Cereal Germs, Brewing, Malting.- Cereals processing waste.- Utilization of waste and by-product: Carbohydrate fraction, non-carbohydrate function, Miscellaneous.- Millets: Valorization of waste and by-products.- Introduction.- Wastes from millet processing.- Anti-nutritional factors.- Technology and limitations.- Pseudo cereals: Valorization of waste and by-products.- Introduction.- Quinoa.- Buckwheat.- Technological limitation for their utilization: Anti-nutritional components, Saponin-rich wastewater, Phytates.- Oilseeds: Valorization of waste and by-products.- Introduction.- Edible oilseed meals: Soybean meal, Peanut meal, Sesame seed meal, Kenaf seed meal, Hemp seed meal, Chia seed, Mustard seed.- Edible oil refining.- Utilization: Food industry- Bakery products, Beverage products, Meat products Pasta/noodles and others; Non-food- Heat source, Colorants, Fodder and Others.- Challenges associated with oilseed meals valorization: Anti-nutrients and potential allergenicity.- Fruits: Valorization of waste and by-products.- Introduction.- Opportunities for utilizing fruit industry wastes and by-products.- Main types of wastes and by-products of fruit processing.- Valuable compounds: Dietary fiber, Pectin, Phytochemicals.- Utilization of waste and by-products: Functional foods, Food additives, Packaging, Edible coating.- Vegetables: Valorization of waste and by-products.- Introduction.- Vegetable processing waste generation: Primary production waste, Industrial waste, Municipal and industrial wastewater.- Waste generation during canning.- Valuable compounds: Pectin, Oil, Protein.- Utilization of waste: Fodder/feed, Direct feeding, Extracted feed ingredients, Biofuels, Bio-hydrogen.- Other methods: Enzyme production, Metabolite extraction, Composting, Bio-manure.- Dairy: Valorization of waste and by-products.- Introduction.- Dairy by-products and wastes: Skim milk, Buttermilk, Whey, Wastewater.- Waste processing technologies: Bioremediation, Bioaugmentation, Aerobic and Anaerobic digestion, Biotechnological production.- Valuable products from waste/by-products processing: Biofuels, Organic acids, Enzymes, Bioactive compounds, Biopolymers, Single-cell proteins (SCPs), Miscellaneous.- Meat: Valorization of waste and by-products.- Introduction.- Nutritional value of by-products of meat.- Importance of Meat Waste Utilization.- Use of meat by-products: Skin, Bones, Gelatin, Edible tallow and lard, Plasma.- Poultry: Valorization of waste and by-products.- Introduction.- Poultry feather: Feather meal, Feather bioconversion, Technical textiles, Fertilizers.- Poultry offal: Combustible solid fuel, Rendering products, Biogas production by anaerobic digestion.- Poultry manure: Manual application as a fertilizer, Biogas production, Vermicompost.- Marine: Valorization of waste and by-products.- Introduction.- Shellfish waste: Chitin extraction, Chemical hydrolysis, Enzyme processing, Purification.- Shrimp processing waste: Bioactive compounds, Chitin and chitosan, Pigment, Protein hydrolysate, Polyunsaturated fatty acids; Food application; Feed; Active/edible films.- Lobster processing by-products: Valuable compounds: Protein, Chitin and derivatives, Lipids; Application.- Utilization of marine waste biomass: Biosorbents, Biofuels, Fertilizers, Feed, Biopolymers.- Fish: Valorization of waste and by-products.- University of Kashmir, Srinagar, Kashmir, India.- Introduction.- Composition of fish waste.- Major fish processing waste: Head and frame, Viscera, Scales, Skin, Bone.- Fish processing waste treatment: Enzymatic treatment, Fermentation, Hydrolysis.- Production of valuable compounds from fish processing waste: Collagen and gelatin, Enzyme, Fish protein hydrolysates (FPH), Fish meal, Fish silage, Fish oil, Biofuel, Miscellaneous.- Tea and coffee: Valorization of waste and by-products.- Introduction.- Waste composition: Tea, Lignocellulosic biomass, Proteins, Phenolic compound, Tannins, Coffee, Spent coffee grounds, Pulp, Husk, Silverskin.- Utilization of tea waste: Nutrients (Caffeine, phenolic compounds, etc), Energy (Biochar, bio-oil), Feed, Fertilizer, Adsorbent, Biopolymers.- Utilization of coffee waste: Organic acids, Enzymes, Animal feedstock, Fuels, Fertilizers.- Mushroom: Valorization of waste and by-products.- Introduction.- Mushroom substrate.- Spent mushroom substrate (SMS): Enzyme production, Bioremediation, Animal feeding, Crop Production, Energy feedstock, Alternate energy source.- Polysaccharides: Functional properties, Extraction, Utilization.- Nuts: Valorization of waste and by-products.- Introduction.- Oilseed cakes from tree nuts: Almond, Cashew, Walnut.- Utilization of cake from tree nut: Production of bioactive peptides.- Nut shells: Construction material, Biofuels, Biosorbent, Enzyme production, SCP.- Cane sugar: Valorization of waste and by-products.- Introduction.- By-products of the sugar industry: Bagasse, Cane trash, Press mud, Sugarcane molasses.- Utilization of waste and by-products: Animal feed, Biofuels, Biobased chemicals (Sugar alcohols and organic acids).-  Wastewater from sugarcane processing: Characterization, Valorization.- Spices: Valorization of waste and by-products.- Introduction.- Spice processing wastes: Cumin, Celery, Chilli, Ginger, Turmeric, Mustard meal, Coriander, Clove.- Nutritional composition of spent spice residues: Dietary fiber, Protein, Fat, Ash.- Utilization: Functional ingredients in processed foods, Dietary fibre sources in bakeries, Biofertilizers, Soil fumigants, and pesticides.- Tubers: Valorization of waste and by-products.- Introduction.- Main tuber processing waste sources: Potato, Cassava, Yam, Sweet potato, Beet.- Major wastes.- Utilization: Biofertilizer, Bioethanol, Biosorbent.