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230515 ||| eng |
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|a 9783036568775
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|a 9783036568768
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|a books978-3-0365-6877-5
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|a Verni, Michela
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| 245 |
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|a The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization
|h Elektronische Ressource
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| 260 |
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|a Basel
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2023
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| 300 |
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|a 1 electronic resource (314 p.)
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| 653 |
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|a structure
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|a antioxidant
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|a starch-based film
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|a phenolic compounds
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|a natural phenolic compounds
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|a HPLC-MS
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|a rheological properties
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|a color
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|a colloidal stability
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|a U. pinnatifida
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|a freeze drying
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|a aloe-emodin
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|a carotenoid degradation
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|a glucose
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|a dairy proteins
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|a vegetable fat
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|a dietary fiber
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|a fried oil
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|a GLP-1
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|a spray drying
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|a aloin
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|a Technology: general issues / bicssc
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| 653 |
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|a protein beverages
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|a quality characteristics
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|a foaming properties
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|a viscosity
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| 653 |
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|a olive pomace
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|a pea protein
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|a sucrose
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|a storage stability
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| 653 |
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|a food waste
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|a acid gel
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|a monosaccharide composition
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|a by-products
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|a GIP
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|a gum arabic
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|a macroporous absorbing resin
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| 653 |
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|a asarinin
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|a phytotoxicity
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| 653 |
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|a degradability
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|a collagen
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| 653 |
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|a physicochemical properties
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| 653 |
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|a Aloe vera
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|a stability
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|a pulse generation
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| 653 |
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|a Turbiscan Tower
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|a L-arabinose
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|a pulsed electric field
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| 653 |
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|a pomegranate seeds
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|a healthy adults
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|a oil regeneration
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|a fish skin gelatin
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|a texture
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|a Punica granatum L.
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|a milk protein concentrate
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|a sonication-assisted extraction
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|a milk proteins
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| 653 |
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|a ultrasound-assisted extraction
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| 653 |
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|a cookies
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| 653 |
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|a anthraquinones
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| 653 |
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|a polyphenols
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| 653 |
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|a antimicrobial activity
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| 653 |
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|a time-temperature sensor
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| 653 |
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|a litchi pomace
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| 653 |
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|a sodium caseinate
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| 653 |
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|a barrier properties
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| 653 |
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|a Energy industries and utilities / bicssc
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| 653 |
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|a traditional cooking methods
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| 653 |
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|a whey protein
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| 653 |
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|a structural properties
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| 653 |
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|a chufa
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| 653 |
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|a solvent extraction
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| 653 |
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|a adsorbent
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|a degree of hydrolysis
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| 653 |
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|a prebiotic activity
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| 653 |
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|a fatty acid
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| 653 |
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|a n/a
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| 653 |
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|a bioactive nutrients
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| 653 |
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|a History of engineering and technology / bicssc
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| 653 |
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|a antioxidant activity
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| 653 |
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|a Newhall navel orange
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| 653 |
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|a date seed
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| 653 |
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|a rhein
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| 653 |
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|a insulin
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| 653 |
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|a molecular mass distribution
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| 653 |
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|a starch
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| 653 |
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|a protein structure
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| 653 |
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|a active packaging
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| 653 |
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|a Morus alba leaves
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| 653 |
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|a Box-Behnken
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| 653 |
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|a oil quality
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| 653 |
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|a functional properties
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| 653 |
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|a characterization
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| 653 |
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|a lignocellulosic biomass
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| 653 |
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|a interfacial properties
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| 653 |
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|a intelligent packaging
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| 653 |
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|a fat
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| 653 |
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|a freshness indicator
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| 653 |
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|a pomegranate peels
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| 653 |
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|a HPLC-ESI-TOF-MS
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| 653 |
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|a plant proteins
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| 653 |
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|a microencapsulation
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| 653 |
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|a sustainability
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| 653 |
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|a mechanical properties
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| 653 |
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|a processing temperature
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| 653 |
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|a caseins
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| 653 |
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|a flavonoids
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| 653 |
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|a optimization
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| 653 |
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|a solid acid catalyst
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| 653 |
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|a silver carp
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| 653 |
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|a turbidity
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| 653 |
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|a pH
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| 653 |
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|a hydroxytyrosol
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| 653 |
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|a CLSM
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| 700 |
1 |
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|a Casanova, Federico
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| 700 |
1 |
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|a Verni, Michela
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| 700 |
1 |
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|a Casanova, Federico
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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| 028 |
5 |
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|a 10.3390/books978-3-0365-6877-5
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| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/98135
|z DOAB: description of the publication
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| 856 |
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0 |
|u https://www.mdpi.com/books/pdfview/book/6908
|7 0
|x Verlag
|3 Volltext
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|a 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.
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