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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...

Täydet tiedot

Tallennettuna:
Aineistotyyppi: Online
Kieli:englanti
Julkaistu: MDPI - Multidisciplinary Digital Publishing Institute 2022
Aiheet:
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
Linkit:ONIX_20220621_9783036539577_62
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