Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with...
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| Định dạng: | Online |
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| Ngôn ngữ: | Tiếng Anh |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Truy cập trực tuyến: | ONIX_20220621_9783036539577_62 |
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| _version_ | 1869517496250269696 |
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| collection | Directory of Open Access Books |
| description | The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed. |
| format | Online |
| id | doab-20.500.12854ir-84484 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-844842024-03-27T16:34:27Z Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes Garcia-Garcia, Isidoro Simal-Gandara, Jesus Gullo, Maria vinegar wine acetification bioprocesses experimental design polynomial modelling black-box models eggplant anthocyanins natural colorants bioactivity wheat germ wheat byproducts agglutinin WGA toxicity glycosylation N-Acetylglucosamine GlcNAc carbohydrate bioreactor systems optimization kombucha tea microbial diversity bacterial cellulose Komagataeibacter xylinus repetitive elements sequence-based rep-PCR typing basil design of experiments valorization strategies chicken breast fillets color cooking loss cooking temperature cooking time microbiological safety shear force sous vide cooking TBARS sourdough yeasts lactic acid bacteria bioactive compounds exopolysaccharides antifungal activity pectinase immobilization nylon 6/6 carrier pectinolytic activity reusability stability lactic fermentation functional beverages volatile compounds antioxidant activity jackfruit jackfruit processing by-products extraction methods phenolic compounds pectin emerging technologies innovative technologies functional ingredients olive oil extraction microbial consortium phenols functional foods compostable bioplastics coatings contact angle grease resistance paper WVTR LED foams cellulose natural fibers mechanical properties microstructure sparkling wine protein interact omics amino acid metabolism yeast GO terms n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed. 2022-06-21T08:38:05Z 2022-06-21T08:38:05Z 2022 book ONIX_20220621_9783036539577_62 9783036539577 9783036539584 https://directory.doabooks.org/handle/20.500.12854/84484 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/5467 https://mdpi.com/books/pdfview/book/5467 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-3958-4 10.3390/books978-3-0365-3958-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036539577 9783036539584 286 Basel open access |
| spellingShingle | vinegar wine acetification bioprocesses experimental design polynomial modelling black-box models eggplant anthocyanins natural colorants bioactivity wheat germ wheat byproducts agglutinin WGA toxicity glycosylation N-Acetylglucosamine GlcNAc carbohydrate bioreactor systems optimization kombucha tea microbial diversity bacterial cellulose Komagataeibacter xylinus repetitive elements sequence-based rep-PCR typing basil design of experiments valorization strategies chicken breast fillets color cooking loss cooking temperature cooking time microbiological safety shear force sous vide cooking TBARS sourdough yeasts lactic acid bacteria bioactive compounds exopolysaccharides antifungal activity pectinase immobilization nylon 6/6 carrier pectinolytic activity reusability stability lactic fermentation functional beverages volatile compounds antioxidant activity jackfruit jackfruit processing by-products extraction methods phenolic compounds pectin emerging technologies innovative technologies functional ingredients olive oil extraction microbial consortium phenols functional foods compostable bioplastics coatings contact angle grease resistance paper WVTR LED foams cellulose natural fibers mechanical properties microstructure sparkling wine protein interact omics amino acid metabolism yeast GO terms n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes |
| title | Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes |
| title_full | Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes |
| title_fullStr | Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes |
| title_full_unstemmed | Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes |
| title_short | Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes |
| title_sort | advances in food bioproducts and natural byproducts for a sustainable future from conventional to innovative processes |
| topic | vinegar wine acetification bioprocesses experimental design polynomial modelling black-box models eggplant anthocyanins natural colorants bioactivity wheat germ wheat byproducts agglutinin WGA toxicity glycosylation N-Acetylglucosamine GlcNAc carbohydrate bioreactor systems optimization kombucha tea microbial diversity bacterial cellulose Komagataeibacter xylinus repetitive elements sequence-based rep-PCR typing basil design of experiments valorization strategies chicken breast fillets color cooking loss cooking temperature cooking time microbiological safety shear force sous vide cooking TBARS sourdough yeasts lactic acid bacteria bioactive compounds exopolysaccharides antifungal activity pectinase immobilization nylon 6/6 carrier pectinolytic activity reusability stability lactic fermentation functional beverages volatile compounds antioxidant activity jackfruit jackfruit processing by-products extraction methods phenolic compounds pectin emerging technologies innovative technologies functional ingredients olive oil extraction microbial consortium phenols functional foods compostable bioplastics coatings contact angle grease resistance paper WVTR LED foams cellulose natural fibers mechanical properties microstructure sparkling wine protein interact omics amino acid metabolism yeast GO terms n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| topic_facet | vinegar wine acetification bioprocesses experimental design polynomial modelling black-box models eggplant anthocyanins natural colorants bioactivity wheat germ wheat byproducts agglutinin WGA toxicity glycosylation N-Acetylglucosamine GlcNAc carbohydrate bioreactor systems optimization kombucha tea microbial diversity bacterial cellulose Komagataeibacter xylinus repetitive elements sequence-based rep-PCR typing basil design of experiments valorization strategies chicken breast fillets color cooking loss cooking temperature cooking time microbiological safety shear force sous vide cooking TBARS sourdough yeasts lactic acid bacteria bioactive compounds exopolysaccharides antifungal activity pectinase immobilization nylon 6/6 carrier pectinolytic activity reusability stability lactic fermentation functional beverages volatile compounds antioxidant activity jackfruit jackfruit processing by-products extraction methods phenolic compounds pectin emerging technologies innovative technologies functional ingredients olive oil extraction microbial consortium phenols functional foods compostable bioplastics coatings contact angle grease resistance paper WVTR LED foams cellulose natural fibers mechanical properties microstructure sparkling wine protein interact omics amino acid metabolism yeast GO terms n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| url | ONIX_20220621_9783036539577_62 |