The Use of Waste Products from the Food Industry to Obtain High Value-Added Products
The processing of both plant and animal raw materials by the food industry generates a large amount of waste. Waste products are rarely used in the production chain, and, at best, serve as animal feed products. Unprocessed waste products cause additional disposal costs and also constitute a burden o...
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| Formáid: | Online |
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| Teanga: | Béarla |
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MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Rochtain ar líne: | ONIX_20240906_9783725814831_128 |
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Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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| _version_ | 1869528002047508480 |
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| collection | Directory of Open Access Books |
| description | The processing of both plant and animal raw materials by the food industry generates a large amount of waste. Waste products are rarely used in the production chain, and, at best, serve as animal feed products. Unprocessed waste products cause additional disposal costs and also constitute a burden on the natural environment. Concern for the natural environment and the desire to optimize the use of raw materials as well as semifinished products encourage producers and scientists to look for opportunities to reuse what was previously considered worthless waste products. Food industry waste can provide a range of bioactive substances that can improve the nutritional value and functionality of new products. They often contain significant amounts of protein, dietary fiber, fat, vitamins, and a whole range of other biologically active substances. Examples of such waste products that increase the nutritional value of new products are fruit and vegetable pomace, spent coffee grounds, and post-fermentation residues. These products can be used to enrich food products, extend shelf life, or obtain fiber preparations. This strategy fits perfectly into the current trend of zero-waste technology and sustainable development. The possibilities of using the entire range of waste products to obtain products with high added value depend on the ingenuity and creativity of both scientists and food producers, and are not limited to those included in this elaboration. |
| format | Online |
| id | doab-20.500.12854ir-143766 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1437662024-09-06T08:20:52Z The Use of Waste Products from the Food Industry to Obtain High Value-Added Products Kowalski, Stanisław Gumul, Dorota Jiuzao autohydrolysis thermostable xylanase xylooligosaccharides enzymatic hydrolysis pomace olives disposable tableware biodegradable antioxidants polyphenols date fruit seeds block-type processed cheeses microstructure properties texture properties sensory properties shelf life byproduct fortified fiber substitution food waste life cycle assessment supra solvents method water extraction spent coffee grounds circularity apple pomace bioactive compounds cooking properties dietary fibre pasta polyphenol compounds texture dairy alternatives design expert food quality texture profile analysis sensory evaluation prediction model food waste upgrading Carica papaya L. by-products carotenoids O/W emulsions encapsulation vegetable oils stability bioaccessibility emulsion microstructure acrylamide asparaginase sea buckthorn wheat triticale rye wholegrain cereals biscuits HMF nutritional value physical features fortified cookies pulp from red and purple potatoes spent coffee ground extraction chlorogenic acid total polyphenols caffeine storage duration storage conditions kinetic study n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology The processing of both plant and animal raw materials by the food industry generates a large amount of waste. Waste products are rarely used in the production chain, and, at best, serve as animal feed products. Unprocessed waste products cause additional disposal costs and also constitute a burden on the natural environment. Concern for the natural environment and the desire to optimize the use of raw materials as well as semifinished products encourage producers and scientists to look for opportunities to reuse what was previously considered worthless waste products. Food industry waste can provide a range of bioactive substances that can improve the nutritional value and functionality of new products. They often contain significant amounts of protein, dietary fiber, fat, vitamins, and a whole range of other biologically active substances. Examples of such waste products that increase the nutritional value of new products are fruit and vegetable pomace, spent coffee grounds, and post-fermentation residues. These products can be used to enrich food products, extend shelf life, or obtain fiber preparations. This strategy fits perfectly into the current trend of zero-waste technology and sustainable development. The possibilities of using the entire range of waste products to obtain products with high added value depend on the ingenuity and creativity of both scientists and food producers, and are not limited to those included in this elaboration. 2024-09-06T08:20:46Z 2024-09-06T08:20:46Z 2024 book ONIX_20240906_9783725814831_128 9783725814831 9783725814848 https://directory.doabooks.org/handle/20.500.12854/143766 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/9497 https://mdpi.com/books/pdfview/book/9497 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-1484-8 10.3390/books978-3-7258-1484-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725814831 9783725814848 open access |
| spellingShingle | Jiuzao autohydrolysis thermostable xylanase xylooligosaccharides enzymatic hydrolysis pomace olives disposable tableware biodegradable antioxidants polyphenols date fruit seeds block-type processed cheeses microstructure properties texture properties sensory properties shelf life byproduct fortified fiber substitution food waste life cycle assessment supra solvents method water extraction spent coffee grounds circularity apple pomace bioactive compounds cooking properties dietary fibre pasta polyphenol compounds texture dairy alternatives design expert food quality texture profile analysis sensory evaluation prediction model food waste upgrading Carica papaya L. by-products carotenoids O/W emulsions encapsulation vegetable oils stability bioaccessibility emulsion microstructure acrylamide asparaginase sea buckthorn wheat triticale rye wholegrain cereals biscuits HMF nutritional value physical features fortified cookies pulp from red and purple potatoes spent coffee ground extraction chlorogenic acid total polyphenols caffeine storage duration storage conditions kinetic study n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology The Use of Waste Products from the Food Industry to Obtain High Value-Added Products |
| title | The Use of Waste Products from the Food Industry to Obtain High Value-Added Products |
| title_full | The Use of Waste Products from the Food Industry to Obtain High Value-Added Products |
| title_fullStr | The Use of Waste Products from the Food Industry to Obtain High Value-Added Products |
| title_full_unstemmed | The Use of Waste Products from the Food Industry to Obtain High Value-Added Products |
| title_short | The Use of Waste Products from the Food Industry to Obtain High Value-Added Products |
| title_sort | use of waste products from the food industry to obtain high value added products |
| topic | Jiuzao autohydrolysis thermostable xylanase xylooligosaccharides enzymatic hydrolysis pomace olives disposable tableware biodegradable antioxidants polyphenols date fruit seeds block-type processed cheeses microstructure properties texture properties sensory properties shelf life byproduct fortified fiber substitution food waste life cycle assessment supra solvents method water extraction spent coffee grounds circularity apple pomace bioactive compounds cooking properties dietary fibre pasta polyphenol compounds texture dairy alternatives design expert food quality texture profile analysis sensory evaluation prediction model food waste upgrading Carica papaya L. by-products carotenoids O/W emulsions encapsulation vegetable oils stability bioaccessibility emulsion microstructure acrylamide asparaginase sea buckthorn wheat triticale rye wholegrain cereals biscuits HMF nutritional value physical features fortified cookies pulp from red and purple potatoes spent coffee ground extraction chlorogenic acid total polyphenols caffeine storage duration storage conditions kinetic study n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology |
| topic_facet | Jiuzao autohydrolysis thermostable xylanase xylooligosaccharides enzymatic hydrolysis pomace olives disposable tableware biodegradable antioxidants polyphenols date fruit seeds block-type processed cheeses microstructure properties texture properties sensory properties shelf life byproduct fortified fiber substitution food waste life cycle assessment supra solvents method water extraction spent coffee grounds circularity apple pomace bioactive compounds cooking properties dietary fibre pasta polyphenol compounds texture dairy alternatives design expert food quality texture profile analysis sensory evaluation prediction model food waste upgrading Carica papaya L. by-products carotenoids O/W emulsions encapsulation vegetable oils stability bioaccessibility emulsion microstructure acrylamide asparaginase sea buckthorn wheat triticale rye wholegrain cereals biscuits HMF nutritional value physical features fortified cookies pulp from red and purple potatoes spent coffee ground extraction chlorogenic acid total polyphenols caffeine storage duration storage conditions kinetic study n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology |
| url | ONIX_20240906_9783725814831_128 |