Kandi Sridhar – författare

Sustainable Dairy Food Production offers key foundational knowledge and practical approaches aimed at meeting the growing global demand for dairy food products while minimizing environmental impact and ensuring the welfare of animals and communities involved. The book tackles the challenge of sustainable dairy from multiple angles, including efficient resource management, waste reduction, and the promotion of ethical farming practices. It discusses the obstacles faced by dairy producers in achieving sustainability goals, such as balancing economic viability with environmental stewardship and social responsibility. Through case studies and research findings, the book highlights innovative approaches and technologies adopted by dairy farms and processing facilities. Moreover, it addresses the role of consumers, policymakers, and industry stakeholders in driving positive change towards a more sustainable dairy food production system.Offers a comprehensive guide to sustainable approaches in dairy productionCovers the most recent innovations and research breakthroughs in sustainability within dairy foodOffers practical solutions to complex problems within the industryUses the UN Sustainable Development Goals (SDGs) in measuring the progress of the industry and suggesting future aims

This volume brings together cutting-edge research and expert protocols on food and vegetable waste valorization. Chapters cover a diverse range of methods and approaches for extracting bioactive compounds from fruits and vegetables that have traditionally been overlooked/undervalued. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge, Fruit and Vegetable Waste Valorization: Basic Protocols aims to ensure successful results in the further study of this vital field.

This volume details methodologies and procedures on the analysis of citrus by-products. Each chapter offers comprehensive insights into the techniques and protocols for the extraction of bioactive compounds, as well as determination of phenols, flavonoids, carotenoids, dietary fiber, pectin, organic acids, and essential oils in citrus by-products. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge, Citrus Fruit Processing By-Products: Technologies and Basic Protocols aims to provide comprehensive insights into utilization of citrus by-products obtained from the citrus fruit processing sector.