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...
-д хадгалсан:
| Формат: | Online |
|---|---|
| Хэл сонгох: | англи |
| Хэвлэсэн: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
|
| Нөхцлүүд: | |
| Онлайн хандалт: | ONIX_20230405_9783036568768_134 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
|
| _version_ | 1869529766688718848 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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 waste and side streams, products with an extremely high intrinsic value but often discarded because unfit for further processing that meet consumers expectations. Apart from their use as feed, a more practical solution responding to the modern vision of circular economy must be sought. Indeed, several processes can guarantee that the potential of food industry by-products is fully unleashed, generating high-value ingredients while ensuring nutritional quality. In this framework, this Special Issue included the most recent advances in the valorization of food by-product (of both animal and plant origin), from extraction to bioprocessing, including their application in a variety of food-related industries throughout the entire food supply chain. |
| format | Online |
| id | doab-20.500.12854ir-98855 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-988552024-04-11T15:11:13Z The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization Verni, Michela Casanova, Federico 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 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 waste and side streams, products with an extremely high intrinsic value but often discarded because unfit for further processing that meet consumers expectations. Apart from their use as feed, a more practical solution responding to the modern vision of circular economy must be sought. Indeed, several processes can guarantee that the potential of food industry by-products is fully unleashed, generating high-value ingredients while ensuring nutritional quality. In this framework, this Special Issue included the most recent advances in the valorization of food by-product (of both animal and plant origin), from extraction to bioprocessing, including their application in a variety of food-related industries throughout the entire food supply chain. 2023-04-05T12:54:22Z 2023-04-05T12:54:22Z 2023 book ONIX_20230405_9783036568768_134 9783036568768 9783036568775 https://directory.doabooks.org/handle/20.500.12854/98855 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/6908 https://mdpi.com/books/pdfview/book/6908 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-6877-5 10.3390/books978-3-0365-6877-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036568768 9783036568775 314 Basel open access |
| spellingShingle | 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 The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization |
| title | The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization |
| title_full | The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization |
| title_fullStr | The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization |
| title_full_unstemmed | The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization |
| title_short | The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization |
| title_sort | potential of food by products bioprocessing bioactive compounds extraction and functional ingredients utilization |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20230405_9783036568768_134 |