Valorization of Food Processing By-Products

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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Detalles Bibliográficos
Otros Autores: Poiana, Marco (Editor ), Caponio, Francesco (Otro), Piga, Antonio
Formato: Libro electrónico
Idioma:Inglés
Publicado: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Materias:
Research & information: general
Biology, life sciences
Technology, engineering, agriculture
by-product
rheological properties
optimization
melting profile
antioxidant activity
mayonnaise
olive mill wastewater
oxidative stability
phenolic extract
pork
fatty acid
amino acid
mineral
meat
sustainability
spent biomass
prebiotic potential
enzymatic digestion
biorefinery
circular economy
by-products
ovine scotta
bioactive peptides
bromelain
pancreatin
dipeptidyl peptidase IV inhibition
ovine second whey cheese
enzymatic hydrolysis
wasted bread
bioprocessing
lactic acid bacteria
soil amendment
byproducts
vegetable oil industry
phenolics
flavonoids
photochemiluminescence
cold-pressed oil by-product
gum
thixotropic behavior
low-fat vegan mayonnaise
thickeners
gelling agents
tomato pomace
lycopene
β-carotene
extraction
food by-products
deep eutectic solvents
non-thermal drying
stilbene
vine shoots
viticulture waste
trans-resveratrol
ε-viniferin
Italian varieties
no-waste
omega-3
smart sensors
reuse
fish oil industry
recovery
chemometrics
lipid profile
aquafaba
cold-pressed oils
confocal laser scanning microscopy
egg replacement
physicochemical properties
radical scavenging activity
vegan mayonnaise
Amberlite resin
hazelnut skin
polyphenols
Pinot noir pomace
solid-liquid extraction
valorization
fatty acids
derivatization
cranberry pomace
dietary fiber
technological properties
kiwi byproducts
probiotic
prebiotic
Lactobacillus casei
ingredients
functional foods
microbial spoilage
lipidic oxidation
antioxidant
predictive microbiology
food preservation
food safety
sustainable strategy
by-product reuse
kinetic parameters
Olea europaea
waste reuse
inulin
high polymerization degree
functional pasta
glycemic index
prebiotics growth
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009711825406719
Descripción
Sumario: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.
Descripción Física:1 electronic resource (300 p.)
ISBN:9783036559506

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