By-Products: Characterisation and Use as Food

There is an increased need to design circular economy models to make our food system more sustainable. This book brings together a review, a short communication, and several research articles showcasing a range of circular economy initiatives: some that valorise and characterise by-products using di...

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Podrobná bibliografie
Médium:	Online
Jazyk:	angličtina
Vydáno:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Témata:	meat byproducts porcine heart protein extraction response surface methodology technofunctional properties bioethanol co-products post-fermentation corn oil distiller’s corn oil thin stillage by-products valorization bioactive molecules phytosterols squalene tocopherols tocotrienols tocols carotenoids rice bran stabilization antioxidants functional properties bioactives anti-nutritional components solid state fermentation antioxidant activity bioactive compounds Aspergillus oryzae HPLC total phenolic content reducing power assay biorefinery olive-derived biomass ultrasound-assisted extraction animal welfare circular economy consumer acceptance consumer attitudes food waste insects as feed Nvivo poultry qualitative study sustainability muffins by-product valorisation sunflower flour amino acid profile mineral content fibre content FRAP PCL assay functional ovine cheese grape pomace powder Lactococcus lactis physicochemical properties polyphenols volatile organic compounds antioxidant properties defatted seeds of Oenothera biennis α-glucosidase aldose reductase antioxidant nutrients purple corn cob anthocyanins Arabic gum accelerated stress protocol forced degradation moisture-modified Arrhenius equation mango by-products fortification value addition in vitro digestion maize porridge vegetable pomace dairy beverage fluidized bed heat-sensitive compounds functional food palatability Canis familiaris DIY formula Prunus dulcis almond skins almond hulls almond shells almond blanch water bioactivities agri-waste management cava lees phenolic extract food by-product lactic acid bacteria fermented sausages Salmonella spp. Listeria monocytogenes revalorization waste utilisation date seed powder cookies sensory analysis thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
On-line přístup:	ONIX_20220706_9783036537054_58
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

By-Products: Characterisation and Use as Food

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