कवर छवि

Agricultural and Food Waste Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization

The food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spo...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
अन्य लेखक:	Dueñas Paton, Montserrat (संपादक), García-Estévez, Ignacio (संपादक)
स्वरूप:	इलेक्ट्रोनिक पुस्तक अध्याय
भाषा:	अंग्रेज़ी
प्रकाशित:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
विषय:	Research & information: general Biology, life sciences Food & society Natural red pigment Monascus purpureus Brewer's spent grain Submerged fermentation Plackett-Burman design Chemical characterization X-ray photoelectron spectroscopy (XPS) Fourier-transform infrared spectroscopy (FTIR) Cucumis melo polyphenols flavonoids antioxidants by-products waste valorization LC-MS/MS fatty acids antioxidant activity reutilization of food waste salted egg white ovalbumin extraction aqueous two-phase flotation cork volatile compounds aroma waste bioactive compounds food waste functional foods characterization and extraction phytochemicals climatic change phenolic compounds
ऑनलाइन पहुंच:	DOAB: download the publication DOAB: description of the publication
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