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The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

The pressure upon natural resources and the increasing awareness of the necessary transformation of the global food system are driving the quest of both academia and industry towards more sustainable approaches. Sustainability in the agro-food sector begins with the valorization of food industry was...

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Gorde:
Formatua: Online
Hizkuntza:ingelesa
Argitaratua: MDPI - Multidisciplinary Digital Publishing Institute 2023
Gaiak:
Newhall navel orange
dietary fiber
structural properties
functional properties
L-arabinose
sucrose
fat
starch
glucose
insulin
GLP-1
GIP
healthy adults
olive pomace
natural phenolic compounds
antioxidant activity
macroporous absorbing resin
hydroxytyrosol
litchi pomace
monosaccharide composition
structure
prebiotic activity
Morus alba leaves
phenolic compounds
Box-Behnken
HPLC-MS
ultrasound-assisted extraction
chufa
HPLC-ESI-TOF-MS
antioxidant
cookies
date seed
flavonoids
polyphenols
degree of hydrolysis
milk protein concentrate
molecular mass distribution
sodium caseinate
turbidity
viscosity
whey protein
foaming properties
fish skin gelatin
pea protein
interfacial properties
Turbiscan Tower
CLSM
sonication-assisted extraction
solvent extraction
Punica granatum L.
pomegranate peels
pomegranate seeds
antimicrobial activity
phytotoxicity
U. pinnatifida
traditional cooking methods
quality characteristics
color
texture
bioactive nutrients
asarinin
solid acid catalyst
characterization
optimization
physicochemical properties
dairy proteins
caseins
plant proteins
protein beverages
acid gel
colloidal stability
pulsed electric field
pulse generation
milk proteins
protein structure
Aloe vera
anthraquinones
stability
aloin
aloe-emodin
rhein
spray drying
freeze drying
processing temperature
pH
microencapsulation
storage stability
carotenoid degradation
gum arabic
vegetable fat
starch-based film
degradability
active packaging
intelligent packaging
mechanical properties
barrier properties
freshness indicator
time-temperature sensor
silver carp
collagen
by-products
rheological properties
fried oil
adsorbent
lignocellulosic biomass
fatty acid
food waste
oil regeneration
oil quality
sustainability
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology
Sarrera elektronikoa:ONIX_20230405_9783036568768_134
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