ABSTRACT
Food waste occurs at different stages, such as the farm, processing line, storage, transportation, and utilization. There are four types of vegetable waste subtypes: grains (such as brewing grains, wheat bran, and rice external layer), roots and stolons (e.g., potato skins, sugar beet), legumes and oilseeds (which include sunflower seeds, soybean seeds, as well as pressed olive residue), and vegetables and fruits (e.g., orange rind, grape pomace, apple skin, tomato pomace). To effectively utilize this food waste into value-added products, there is a necessity to introduce methods and techniques for it. These food waste sources are rich in various bioactive compounds, including biofuel, bioenergy, antibiotics, and enzymes. Therefore, in this chapter various methods employed for the transformation of vegetable waste into value-added products were discussed in detail.
