Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy
The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. N...
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| Formato: | Online |
| Idioma: | inglês |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Acesso em linha: | 43241 |
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| author | Kachrimanidou, Vasiliki Kopsahelis, Nikolaos |
| author_browse | Kachrimanidou, Vasiliki Kopsahelis, Nikolaos |
| author_facet | Kachrimanidou, Vasiliki Kopsahelis, Nikolaos |
| author_sort | Kachrimanidou, Vasiliki |
| collection | Directory of Open Access Books |
| description | The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era. |
| format | Online |
| id | doab-20.500.12854ir-40275 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-402752024-04-11T15:10:44Z Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy Kachrimanidou, Vasiliki Kopsahelis, Nikolaos TP248.13-248.65 T1-995 ash content sorghum milling waste lipids compost oleic acid microbial oil bioprocess development glucoamylase fatty acid methyl esters oleaginous yeast integrated biorefineries biorefineries hydrophobic substrates food processing hydrophilicity biodiesel films biodegradability clarified butter sediment waste submerged fungal fermentation blood plasma protein powder Morchella hydrogels heat-induced gelation sustainability bacterial cellulose bioprocesses circular economy olive waste prebiotics Rhodosporidium toruloides carotenoids waste valorization glucosamine food-processing size exclusion chromatography (SEC) bioeconomy food waste valorization whey proteins arabinoxylan Ostwald ripening emulsion emulsifier food biotechnology drying method polysaccharides food packaging texture lactose esters morel mushrooms circular-economy solid state fermentation bioactive compounds edible films hydrolysis Aspergillus awamori thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era. 2021-02-11T07:48:45Z 2021-02-11T07:48:45Z 2020-01-07 09:08:26 2019 book 43241 9783039217533 9783039217526 https://directory.doabooks.org/handle/20.500.12854/40275 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/1911 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03921-753-3 10.3390/books978-3-03921-753-3 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039217533 9783039217526 146 open access |
| spellingShingle | TP248.13-248.65 T1-995 ash content sorghum milling waste lipids compost oleic acid microbial oil bioprocess development glucoamylase fatty acid methyl esters oleaginous yeast integrated biorefineries biorefineries hydrophobic substrates food processing hydrophilicity biodiesel films biodegradability clarified butter sediment waste submerged fungal fermentation blood plasma protein powder Morchella hydrogels heat-induced gelation sustainability bacterial cellulose bioprocesses circular economy olive waste prebiotics Rhodosporidium toruloides carotenoids waste valorization glucosamine food-processing size exclusion chromatography (SEC) bioeconomy food waste valorization whey proteins arabinoxylan Ostwald ripening emulsion emulsifier food biotechnology drying method polysaccharides food packaging texture lactose esters morel mushrooms circular-economy solid state fermentation bioactive compounds edible films hydrolysis Aspergillus awamori thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology Kachrimanidou, Vasiliki Kopsahelis, Nikolaos Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy |
| title | Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy |
| title_full | Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy |
| title_fullStr | Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy |
| title_full_unstemmed | Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy |
| title_short | Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy |
| title_sort | advances in food and by products processing towards a sustainable bioeconomy |
| topic | TP248.13-248.65 T1-995 ash content sorghum milling waste lipids compost oleic acid microbial oil bioprocess development glucoamylase fatty acid methyl esters oleaginous yeast integrated biorefineries biorefineries hydrophobic substrates food processing hydrophilicity biodiesel films biodegradability clarified butter sediment waste submerged fungal fermentation blood plasma protein powder Morchella hydrogels heat-induced gelation sustainability bacterial cellulose bioprocesses circular economy olive waste prebiotics Rhodosporidium toruloides carotenoids waste valorization glucosamine food-processing size exclusion chromatography (SEC) bioeconomy food waste valorization whey proteins arabinoxylan Ostwald ripening emulsion emulsifier food biotechnology drying method polysaccharides food packaging texture lactose esters morel mushrooms circular-economy solid state fermentation bioactive compounds edible films hydrolysis Aspergillus awamori thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology |
| topic_facet | TP248.13-248.65 T1-995 ash content sorghum milling waste lipids compost oleic acid microbial oil bioprocess development glucoamylase fatty acid methyl esters oleaginous yeast integrated biorefineries biorefineries hydrophobic substrates food processing hydrophilicity biodiesel films biodegradability clarified butter sediment waste submerged fungal fermentation blood plasma protein powder Morchella hydrogels heat-induced gelation sustainability bacterial cellulose bioprocesses circular economy olive waste prebiotics Rhodosporidium toruloides carotenoids waste valorization glucosamine food-processing size exclusion chromatography (SEC) bioeconomy food waste valorization whey proteins arabinoxylan Ostwald ripening emulsion emulsifier food biotechnology drying method polysaccharides food packaging texture lactose esters morel mushrooms circular-economy solid state fermentation bioactive compounds edible films hydrolysis Aspergillus awamori thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology |
| url | 43241 |
| work_keys_str_mv | AT kachrimanidouvasiliki advancesinfoodandbyproductsprocessingtowardsasustainablebioeconomy AT kopsahelisnikolaos advancesinfoodandbyproductsprocessingtowardsasustainablebioeconomy |