By-Products: Characterisation and Use as Food

Grasso, Simona ; Papoutsis, Konstantinos ; et al.

Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2022

Online E-Book - 252

Zugriff:

View record at Directory of Open Access Books (Volltext)

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.

Titel:	By-Products: Characterisation and Use as Food
Autor/in / Beteiligte Person:	Grasso, Simona ; Papoutsis, Konstantinos ; Ruiz-Capillas, Claudia ; Herranz, Ana Herrero
Link:	View record at Directory of Open Access Books (Volltext)
Veröffentlichung:	Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2022
Medientyp:	E-Book
Umfang:	252
ISBN:	978-3-0365-3705-4 (print) ; 978-3-0365-3706-1 (print)
DOI:	10.3390/books978-3-0365-3706-1
Schlagwort:	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 bic Book Industry Communication:G Reference, information & interdisciplinary subjects:GP Research & information: general bic Book Industry Communication:P Mathematics & science:PS Biology, life sciences
Sonstiges:	Nachgewiesen in: Directory of Open Access Books Sprachen: English Document Type: eBook File Description: application/octet-stream Language: English Rights: Attribution 4.0 International ; URL: https://creativecommons.org/licenses/by/4.0/ Notes: ONIX_20220706_9783036537054_58

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