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

• Andere auteurs: Dueñas Paton, Montserrat (Redacteur), García-Estévez, Ignacio (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Onderwerpen: 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...