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The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

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The pressure upon natural resources and the increasing awareness of the necessary transformation of the global food system are driving the quest of both academia and industry towards more sustainable approaches. Sustainability in the agro-food sector begins with the valorization of food industry waste and side streams, products with an extremely high intrinsic value but often discarded because unfit for further processing that meet consumers expectations. Apart from their use as feed, a more practical solution responding to the modern vision of circular economy must be sought. Indeed, several processes can guarantee that the potential of food industry by-products is fully unleashed, generating high-value ingredients while ensuring nutritional quality. In this framework, this Special Issue included the most recent advances in the valorization of food by-product (of both animal and plant origin), from extraction to bioprocessing, including their application in a variety of food-related industries throughout the entire food supply chain.

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Keywords

  • acid gel
  • active packaging
  • adsorbent
  • Aloe vera
  • aloe-emodin
  • aloin
  • anthraquinones
  • antimicrobial activity
  • antioxidant
  • antioxidant activity
  • asarinin
  • barrier properties
  • bioactive nutrients
  • Box-Behnken
  • by-products
  • carotenoid degradation
  • caseins
  • Characterization
  • chufa
  • CLSM
  • collagen
  • colloidal stability
  • Color
  • Cookies
  • dairy proteins
  • date seed
  • degradability
  • degree of hydrolysis
  • Dietary fiber
  • Economics, finance, business & management
  • Energy industries & utilities
  • Fat
  • fatty acid
  • fish skin gelatin
  • Flavonoids
  • foaming properties
  • Food waste
  • freeze drying
  • freshness indicator
  • fried oil
  • functional properties
  • GIP
  • GLP-1
  • Glucose
  • gum arabic
  • healthy adults
  • History of engineering & technology
  • HPLC-ESI-TOF-MS
  • HPLC-MS
  • hydroxytyrosol
  • Industry & industrial studies
  • Insulin
  • intelligent packaging
  • interfacial properties
  • L-arabinose
  • lignocellulosic biomass
  • litchi pomace
  • macroporous absorbing resin
  • Mechanical properties
  • microencapsulation
  • milk protein concentrate
  • milk proteins
  • molecular mass distribution
  • monosaccharide composition
  • Morus alba leaves
  • n/a
  • natural phenolic compounds
  • Newhall navel orange
  • oil quality
  • oil regeneration
  • olive pomace
  • optimization
  • pea protein
  • PH
  • phenolic compounds
  • physicochemical properties
  • phytotoxicity
  • Plant proteins
  • Polyphenols
  • pomegranate peels
  • pomegranate seeds
  • prebiotic activity
  • processing temperature
  • protein beverages
  • protein structure
  • pulse generation
  • pulsed electric field
  • Punica granatum L.
  • quality characteristics
  • Rhein
  • rheological properties
  • silver carp
  • sodium caseinate
  • solid acid catalyst
  • solvent extraction
  • sonication-assisted extraction
  • spray drying
  • Stability
  • starch
  • starch-based film
  • storage stability
  • structural properties
  • Structure
  • sucrose
  • sustainability
  • Technology, engineering, agriculture
  • Technology: general issues
  • Texture
  • time-temperature sensor
  • traditional cooking methods
  • turbidity
  • Turbiscan Tower
  • U. pinnatifida
  • ultrasound-assisted extraction
  • vegetable fat
  • viscosity
  • Whey protein

Links

DOI: 10.3390/books978-3-0365-6877-5

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