The primary objective of this publication is to provide an in-depth exploration and examination of the diverse green processing strategies that are currently available. To achieve this, the book has been organized into distinct segments that cover five sub-themes, namely, green technologies in food production, post-harvest management and value addition for sustainable value chains, eco-friendly techniques in food packaging, waste management, and valorization.

The first section of the book is dedicated to providing an understanding of various green technologies, with a specific focus on non-thermal processing technologies. The second section delves into the discussion of waste valorization technologies, while the third section provides a comprehensive overview of post-harvest management and value addition. The final section addresses the concerns of various stakeholders in the food value chain and also covers a few topics related to eco-friendly techniques.

The editors of this book hope that readers will gain a comprehensive understanding of all the relevant topics and technologies related to green perspectives in the food processing sector. This publication is a valuable resource for food engineers, food scientists, food technologists, academia, and anyone else who is interested in learning more about green processing strategies in the food industry.

1.    Green Technology in Bakery Industry

S.P. Divekar and V.T. Atkari
    
2.    Ozone Treatment: The Green Technology in Food Industry
Krantidip R. Pawar, Vinod T. Atkari, Dilip A. Pawar and Pravin D.Ukey    
    
3.    Application of Green and Eco-Friendly Techniques in Food Packaging
Amit Pratap Singh, Anurag Singh and Ashish Khare    
    
4.    Entrepreneurial Opportunities Through Value Addition of Jackfruit (Artocarpus Heterophyllus)
Sapna Arora and Anjali Shankhwar    
    
5.    Ultrasound Assisted Drying and Its Impact on Bioactive Compounds of Fruits and Vegetables
Swati Mitharwal, Sachin Kumar, Neerja Usha Kujur, Komal Chauhan, and Prabhat Kumar Nema    
    
6.    Green Approach in Food Processing and Production Through Nanotechnology
Aryasree Sukumar and K.A. Athmaselvi    
    
7.    Valorization of By Products in Agro Commodity Processing Sectors
Jayati Pal Chattopadhyay and Aditi Roy Chowdhury
    
8.    Various Microencapsulation Process Technologies Used in Food Industries: An Overview
Sumit Sudhir Pathak and Mahipal Singh Tomar
    
9.    Malting and Its Effect on Nutritive Value of Food
Rakhi Singh, Vandana Kaushal, S. Thangalakshami and Anurag Singh
    
10.    An Insight of Cold Plasma Processing and its Application in Food Industry
Drishti Kadian and Chander Mohan    
    
11.    Cooked Food Waste Management: An Eco-friendly Approach
K. Sai Shiva, Anurag Singh, Rakhi Singh and S. Thangalakshmi    
    
12.    Green Packaging and Utilization of Fruit Fibres: A Review
Srishti Khurana, Yashmita Grover, Aparna Agarwal Abhishek Dutt Tripathi and Anjana Kumari    
    
13.    Processing of Banana Flower to Value Added Products A Review
Pooja Jha, Murlidhar Meghwal and Pramod K. Prabhakar    
    
14.    Carbon Foot Printing and Green Technology: An Environment Friendly Approach in Dairy Sector
Partha Pratim Debnath, Syed Mansha Rafiq and Nandini Dutta