Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy

• Autor principal: Kachrimanidou, Vasiliki (auth)
• Outros Autores: Kopsahelis, Nikolaos (auth)
• Formato: Recurso Electrónico Capítulo de Livro
• Idioma: inglês
• Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Assuntos: Biotechnology; ash content; sorghum milling waste; lipids; compost; oleic acid; microbial oil; bioprocess development; glucoamylase; fatty acid methyl esters; oleaginous yeast; integrated biorefineries; biorefineries; hydrophobic substrates; food processing; hydrophilicity; biodiesel; films; biodegradability; clarified butter sediment waste; submerged fungal fermentation; blood plasma protein powder; Morchella; hydrogels; heat-induced gelation; sustainability; bacterial cellulose; bioprocesses; circular economy; olive waste; prebiotics; Rhodosporidium toruloides; carotenoids; waste valorization; glucosamine; food-processing; size exclusion chromatography (SEC); bioeconomy; food waste valorization; whey proteins; arabinoxylan; Ostwald ripening; emulsion; emulsifier; food biotechnology; drying method; polysaccharides; food packaging; texture; lactose esters; morel mushrooms; circular-economy; solid state fermentation; bioactive compounds; edible films; hydrolysis; Aspergillus awamori
• Acesso em linha: DOAB: download the publication; DOAB: description of the publication

The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. N...