By-Products: Characterisation and Use as Food

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:
Papoutsis, Konstantinos
Ruiz-Capillas, Claudia
Herranz, Ana Herrero
Sonstige:
Grasso, Simona
Papoutsis, Konstantinos
Ruiz-Capillas, Claudia
Herranz, Ana Herrero
Year of Publication:2022
Language:English
Physical Description:1 electronic resource (252 p.)
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id 993545029704498
ctrlnum (CKB)5690000000011971
(oapen)https://directory.doabooks.org/handle/20.500.12854/87463
(EXLCZ)995690000000011971
collection bib_alma
record_format marc
spelling Grasso, Simona edt
By-Products: Characterisation and Use as Food
By-Products
Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
1 electronic resource (252 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
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.
English
Research & information: general bicssc
Biology, life sciences bicssc
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
3-0365-3705-8
3-0365-3706-6
Papoutsis, Konstantinos edt
Ruiz-Capillas, Claudia edt
Herranz, Ana Herrero edt
Grasso, Simona oth
Papoutsis, Konstantinos oth
Ruiz-Capillas, Claudia oth
Herranz, Ana Herrero oth
language English
format eBook
author2 Papoutsis, Konstantinos
Ruiz-Capillas, Claudia
Herranz, Ana Herrero
Grasso, Simona
Papoutsis, Konstantinos
Ruiz-Capillas, Claudia
Herranz, Ana Herrero
author_facet Papoutsis, Konstantinos
Ruiz-Capillas, Claudia
Herranz, Ana Herrero
Grasso, Simona
Papoutsis, Konstantinos
Ruiz-Capillas, Claudia
Herranz, Ana Herrero
author2_variant s g sg
k p kp
c r c crc
a h h ah ahh
author2_role HerausgeberIn
HerausgeberIn
HerausgeberIn
Sonstige
Sonstige
Sonstige
Sonstige
title By-Products: Characterisation and Use as Food
spellingShingle By-Products: Characterisation and Use as Food
title_full By-Products: Characterisation and Use as Food
title_fullStr By-Products: Characterisation and Use as Food
title_full_unstemmed By-Products: Characterisation and Use as Food
title_auth By-Products: Characterisation and Use as Food
title_alt By-Products
title_new By-Products: Characterisation and Use as Food
title_sort by-products: characterisation and use as food
publisher MDPI - Multidisciplinary Digital Publishing Institute
publishDate 2022
physical 1 electronic resource (252 p.)
isbn 3-0365-3705-8
3-0365-3706-6
illustrated Not Illustrated
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AT grassosimona byproducts
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carrierType_str_mv cr
is_hierarchy_title By-Products: Characterisation and Use as Food
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