Valorization of Food Processing By-Products
The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the...
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| Format: | Electronic Book Chapter |
| Language: | English |
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Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 245 | 1 | 0 | |a Valorization of Food Processing By-Products |
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| 520 | |a The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods. | ||
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| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 650 | 7 | |a Technology, engineering, agriculture |2 bicssc | |
| 653 | |a by-product | ||
| 653 | |a rheological properties | ||
| 653 | |a optimization | ||
| 653 | |a melting profile | ||
| 653 | |a antioxidant activity | ||
| 653 | |a mayonnaise | ||
| 653 | |a olive mill wastewater | ||
| 653 | |a oxidative stability | ||
| 653 | |a phenolic extract | ||
| 653 | |a pork | ||
| 653 | |a fatty acid | ||
| 653 | |a amino acid | ||
| 653 | |a mineral | ||
| 653 | |a meat | ||
| 653 | |a sustainability | ||
| 653 | |a spent biomass | ||
| 653 | |a prebiotic potential | ||
| 653 | |a enzymatic digestion | ||
| 653 | |a biorefinery | ||
| 653 | |a circular economy | ||
| 653 | |a by-products | ||
| 653 | |a ovine scotta | ||
| 653 | |a bioactive peptides | ||
| 653 | |a bromelain | ||
| 653 | |a pancreatin | ||
| 653 | |a dipeptidyl peptidase IV inhibition | ||
| 653 | |a ovine second whey cheese | ||
| 653 | |a enzymatic hydrolysis | ||
| 653 | |a wasted bread | ||
| 653 | |a bioprocessing | ||
| 653 | |a lactic acid bacteria | ||
| 653 | |a soil amendment | ||
| 653 | |a byproducts | ||
| 653 | |a vegetable oil industry | ||
| 653 | |a phenolics | ||
| 653 | |a flavonoids | ||
| 653 | |a photochemiluminescence | ||
| 653 | |a cold-pressed oil by-product | ||
| 653 | |a gum | ||
| 653 | |a thixotropic behavior | ||
| 653 | |a low-fat vegan mayonnaise | ||
| 653 | |a thickeners | ||
| 653 | |a gelling agents | ||
| 653 | |a tomato pomace | ||
| 653 | |a lycopene | ||
| 653 | |a β-carotene | ||
| 653 | |a extraction | ||
| 653 | |a food by-products | ||
| 653 | |a deep eutectic solvents | ||
| 653 | |a non-thermal drying | ||
| 653 | |a stilbene | ||
| 653 | |a vine shoots | ||
| 653 | |a viticulture waste | ||
| 653 | |a trans-resveratrol | ||
| 653 | |a ε-viniferin | ||
| 653 | |a Italian varieties | ||
| 653 | |a no-waste | ||
| 653 | |a omega-3 | ||
| 653 | |a smart sensors | ||
| 653 | |a reuse | ||
| 653 | |a fish oil industry | ||
| 653 | |a recovery | ||
| 653 | |a chemometrics | ||
| 653 | |a lipid profile | ||
| 653 | |a aquafaba | ||
| 653 | |a cold-pressed oils | ||
| 653 | |a confocal laser scanning microscopy | ||
| 653 | |a egg replacement | ||
| 653 | |a physicochemical properties | ||
| 653 | |a radical scavenging activity | ||
| 653 | |a vegan mayonnaise | ||
| 653 | |a Amberlite resin | ||
| 653 | |a hazelnut skin | ||
| 653 | |a polyphenols | ||
| 653 | |a Pinot noir pomace | ||
| 653 | |a solid-liquid extraction | ||
| 653 | |a valorization | ||
| 653 | |a fatty acids | ||
| 653 | |a derivatization | ||
| 653 | |a cranberry pomace | ||
| 653 | |a dietary fiber | ||
| 653 | |a technological properties | ||
| 653 | |a kiwi byproducts | ||
| 653 | |a probiotic | ||
| 653 | |a prebiotic | ||
| 653 | |a Lactobacillus casei | ||
| 653 | |a ingredients | ||
| 653 | |a functional foods | ||
| 653 | |a microbial spoilage | ||
| 653 | |a lipidic oxidation | ||
| 653 | |a antioxidant | ||
| 653 | |a predictive microbiology | ||
| 653 | |a food preservation | ||
| 653 | |a food safety | ||
| 653 | |a sustainable strategy | ||
| 653 | |a by-product reuse | ||
| 653 | |a kinetic parameters | ||
| 653 | |a Olea europaea | ||
| 653 | |a waste reuse | ||
| 653 | |a inulin | ||
| 653 | |a high polymerization degree | ||
| 653 | |a functional pasta | ||
| 653 | |a glycemic index | ||
| 653 | |a prebiotics growth | ||
| 653 | |a n/a | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/6480 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/95824 |7 0 |z DOAB: description of the publication |