The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

• Otros Autores: Verni, Michela (Editor), Casanova, Federico (Editor)
• Formato: Electrónico Capítulo de libro
• Lenguaje: inglés
• Publicado: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Materias: Technology: general issues; Biotechnology; Newhall navel orange; dietary fiber; structural properties; functional properties; L-arabinose; sucrose; fat; starch; glucose; insulin; GLP-1; GIP; healthy adults; olive pomace; natural phenolic compounds; antioxidant activity; macroporous absorbing resin; hydroxytyrosol; litchi pomace; monosaccharide composition; structure; prebiotic activity; Morus alba leaves; phenolic compounds; Box-Behnken; HPLC-MS; ultrasound-assisted extraction; chufa; HPLC-ESI-TOF-MS; antioxidant; cookies; date seed; flavonoids; polyphenols; degree of hydrolysis; milk protein concentrate; molecular mass distribution; sodium caseinate; turbidity; viscosity; whey protein; foaming properties; fish skin gelatin; pea protein; interfacial properties; Turbiscan Tower; CLSM; sonication-assisted extraction; solvent extraction; Punica granatum L.; pomegranate peels; pomegranate seeds; antimicrobial activity; phytotoxicity; U. pinnatifida; traditional cooking methods; quality characteristics; color; texture; bioactive nutrients; asarinin; solid acid catalyst; characterization; optimization; physicochemical properties; dairy proteins; caseins; plant proteins; protein beverages; acid gel; colloidal stability; pulsed electric field; pulse generation; milk proteins; protein structure; Aloe vera; anthraquinones; stability; aloin; aloe-emodin; rhein; spray drying; freeze drying; processing temperature; pH; microencapsulation; storage stability; carotenoid degradation; gum arabic; vegetable fat; starch-based film; degradability; active packaging; intelligent packaging; mechanical properties; barrier properties; freshness indicator; time-temperature sensor; silver carp; collagen; by-products; rheological properties; fried oil; adsorbent; lignocellulosic biomass; fatty acid; food waste; oil regeneration; oil quality; sustainability; n/a
• Acceso en línea: DOAB: download the publication; DOAB: description of the publication

Sumario

The pressure upon natural resources and the increasing awareness of the necessary transformation of the global food system are driving the quest of both academia and industry towards more sustainable approaches. Sustainability in the agro-food sector begins with the valorization of food industry waste and side streams, products with an extremely high intrinsic value but often discarded because unfit for further processing that meet consumers expectations. Apart from their use as feed, a more practical solution responding to the modern vision of circular economy must be sought. Indeed, several processes can guarantee that the potential of food industry by-products is fully unleashed, generating high-value ingredients while ensuring nutritional quality. In this framework, this Special Issue included the most recent advances in the valorization of food by-product (of both animal and plant origin), from extraction to bioprocessing, including their application in a variety of food-related industries throughout the entire food supply chain.

Descripción Física

1 electronic resource (314 p.)

ISBN

books978-3-0365-6877-5
9783036568768
9783036568775

Acceso

Open Access