Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes

• Kolejni autorzy: Garcia-Garcia, Isidoro (Redaktor), Simal-Gandara, Jesus (Redaktor), Gullo, Maria (Redaktor)
• Format: Elektroniczne Rozdział
• Język: angielski
• Wydane: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Hasła przedmiotowe: Research & information: general; vinegar; wine; acetification; bioprocesses; experimental design; polynomial modelling; black-box models; eggplant; anthocyanins; natural colorants; bioactivity; wheat; germ; wheat byproducts; agglutinin; WGA; toxicity; glycosylation; N-Acetylglucosamine; GlcNAc; carbohydrate; bioreactor systems; optimization; kombucha tea; microbial diversity; bacterial cellulose; Komagataeibacter xylinus; repetitive elements sequence-based rep-PCR; typing; basil; design of experiments; valorization strategies; chicken breast fillets; color; cooking loss; cooking temperature; cooking time; microbiological safety; shear force; sous vide cooking; TBARS; sourdough; yeasts; lactic acid bacteria; bioactive compounds; exopolysaccharides; antifungal activity; pectinase immobilization; nylon 6/6 carrier; pectinolytic activity; reusability; stability; lactic fermentation; functional beverages; volatile compounds; antioxidant activity; jackfruit; jackfruit processing; by-products; extraction methods; phenolic compounds; pectin; emerging technologies; innovative technologies; functional ingredients; olive oil extraction; microbial consortium; phenols; functional foods; compostable bioplastics; coatings; contact angle; grease resistance; paper; WVTR; LED; foams; cellulose; natural fibers; mechanical properties; microstructure; sparkling wine; protein; interact omics; amino acid metabolism; yeast; GO terms; n/a
• Dostęp online: DOAB: download the publication; DOAB: description of the publication

The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with...