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Agricultural and Food Waste

The food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spo...

Fuld beskrivelse

Saved in:
Format: Online
Sprog:engelsk
Udgivet: MDPI - Multidisciplinary Digital Publishing Institute 2021
Fag:
Natural red pigment
Monascus purpureus
Brewer’s spent grain
Submerged fermentation
Plackett-Burman design
Chemical characterization
X-ray photoelectron spectroscopy (XPS)
Fourier-transform infrared spectroscopy (FTIR)
Cucumis melo
polyphenols
flavonoids
antioxidants
by-products
waste valorization
LC-MS/MS
fatty acids
antioxidant activity
reutilization of food waste
salted egg white
ovalbumin
extraction
aqueous two-phase flotation
cork
volatile compounds
aroma
waste
bioactive compounds
food waste
functional foods
characterization and extraction
phytochemicals
climatic change
phenolic compounds
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Online adgang:ONIX_20210501_9783039433469_1058
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ONIX_20210501_9783039433469_1058

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