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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| HerausgeberIn: | |
|---|---|
| Sonstige: | |
| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (252 p.) |
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| 245 | 1 | 0 | |a By-Products: Characterisation and Use as Food |
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| 300 | |a 1 electronic resource (252 p.) | ||
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| 520 | |a 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 different technologies, others that apply by-products to new upcycled food products, and finishing with one article investigating consumer attitudes towards a food that comes from a circular economy initiative. This book highlights the diversity of expertise needed to valorise by-products from farm to fork and presents different by-products, technologies, and potential applications. | ||
| 546 | |a English | ||
| 650 | 7 | |a Research & information: general |2 bicssc | |
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 653 | |a meat byproducts | ||
| 653 | |a porcine heart | ||
| 653 | |a protein extraction | ||
| 653 | |a response surface methodology | ||
| 653 | |a technofunctional properties | ||
| 653 | |a bioethanol co-products | ||
| 653 | |a post-fermentation corn oil | ||
| 653 | |a distiller’s corn oil | ||
| 653 | |a thin stillage | ||
| 653 | |a by-products | ||
| 653 | |a valorization | ||
| 653 | |a bioactive molecules | ||
| 653 | |a phytosterols | ||
| 653 | |a squalene | ||
| 653 | |a tocopherols | ||
| 653 | |a tocotrienols | ||
| 653 | |a tocols | ||
| 653 | |a carotenoids | ||
| 653 | |a rice bran | ||
| 653 | |a stabilization | ||
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| 653 | |a functional properties | ||
| 653 | |a bioactives | ||
| 653 | |a anti-nutritional components | ||
| 653 | |a solid state fermentation | ||
| 653 | |a antioxidant activity | ||
| 653 | |a bioactive compounds | ||
| 653 | |a Aspergillus oryzae | ||
| 653 | |a HPLC | ||
| 653 | |a total phenolic content | ||
| 653 | |a reducing power assay | ||
| 653 | |a biorefinery | ||
| 653 | |a olive-derived biomass | ||
| 653 | |a ultrasound-assisted extraction | ||
| 653 | |a animal welfare | ||
| 653 | |a circular economy | ||
| 653 | |a consumer acceptance | ||
| 653 | |a consumer attitudes | ||
| 653 | |a food waste | ||
| 653 | |a insects as feed | ||
| 653 | |a Nvivo | ||
| 653 | |a poultry | ||
| 653 | |a qualitative study | ||
| 653 | |a sustainability | ||
| 653 | |a muffins | ||
| 653 | |a by-product | ||
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| 653 | |a sunflower flour | ||
| 653 | |a amino acid profile | ||
| 653 | |a mineral content | ||
| 653 | |a fibre content | ||
| 653 | |a FRAP | ||
| 653 | |a PCL assay | ||
| 653 | |a functional ovine cheese | ||
| 653 | |a grape pomace powder | ||
| 653 | |a Lactococcus lactis | ||
| 653 | |a physicochemical properties | ||
| 653 | |a polyphenols | ||
| 653 | |a volatile organic compounds | ||
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| 653 | |a defatted seeds of Oenothera biennis | ||
| 653 | |a α-glucosidase | ||
| 653 | |a aldose reductase | ||
| 653 | |a antioxidant | ||
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| 653 | |a purple corn cob | ||
| 653 | |a anthocyanins | ||
| 653 | |a Arabic gum | ||
| 653 | |a accelerated stress protocol | ||
| 653 | |a forced degradation | ||
| 653 | |a moisture-modified Arrhenius equation | ||
| 653 | |a mango by-products | ||
| 653 | |a fortification | ||
| 653 | |a value addition | ||
| 653 | |a in vitro digestion | ||
| 653 | |a maize porridge | ||
| 653 | |a vegetable pomace | ||
| 653 | |a dairy beverage | ||
| 653 | |a fluidized bed | ||
| 653 | |a heat-sensitive compounds | ||
| 653 | |a functional food | ||
| 653 | |a palatability | ||
| 653 | |a Canis familiaris | ||
| 653 | |a DIY formula | ||
| 653 | |a Prunus dulcis | ||
| 653 | |a almond skins | ||
| 653 | |a almond hulls | ||
| 653 | |a almond shells | ||
| 653 | |a almond blanch water | ||
| 653 | |a bioactivities | ||
| 653 | |a agri-waste management | ||
| 653 | |a cava lees | ||
| 653 | |a phenolic extract | ||
| 653 | |a food by-product | ||
| 653 | |a lactic acid bacteria | ||
| 653 | |a fermented sausages | ||
| 653 | |a Salmonella spp. | ||
| 653 | |a Listeria monocytogenes | ||
| 653 | |a revalorization | ||
| 653 | |a waste utilisation | ||
| 653 | |a date seed powder | ||
| 653 | |a cookies | ||
| 653 | |a sensory analysis | ||
| 776 | |z 3-0365-3705-8 | ||
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| 700 | 1 | |a Papoutsis, Konstantinos |4 edt | |
| 700 | 1 | |a Ruiz-Capillas, Claudia |4 edt | |
| 700 | 1 | |a Herranz, Ana Herrero |4 edt | |
| 700 | 1 | |a Grasso, Simona |4 oth | |
| 700 | 1 | |a Papoutsis, Konstantinos |4 oth | |
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| 700 | 1 | |a Herranz, Ana Herrero |4 oth | |
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