Valorization of Food Processing By-Products

Poiana, Marco ; Caponio, Francesco ; et al.

Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2022

Online E-Book - 300

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View record at Directory of Open Access Books (Volltext)

The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods.

Titel:	Valorization of Food Processing By-Products
Autor/in / Beteiligte Person:	Poiana, Marco ; Caponio, Francesco ; Piga, Antonio
Link:	View record at Directory of Open Access Books (Volltext)
Veröffentlichung:	Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2022
Medientyp:	E-Book
Umfang:	300
ISBN:	978-3-0365-5949-0 (print) ; 978-3-0365-5950-6 (print)
DOI:	10.3390/books978-3-0365-5950-6
Schlagwort:	by-product rheological properties optimization melting profile antioxidant activity mayonnaise olive mill wastewater oxidative stability phenolic extract pork fatty acid amino acid mineral meat sustainability spent biomass prebiotic potential enzymatic digestion biorefinery circular economy by-products ovine scotta bioactive peptides bromelain pancreatin dipeptidyl peptidase IV inhibition ovine second whey cheese enzymatic hydrolysis wasted bread bioprocessing lactic acid bacteria soil amendment byproducts vegetable oil industry phenolics flavonoids photochemiluminescence cold-pressed oil by-product gum thixotropic behavior low-fat vegan mayonnaise thickeners gelling agents tomato pomace lycopene β-carotene extraction food by-products deep eutectic solvents non-thermal drying stilbene vine shoots viticulture waste trans-resveratrol ε-viniferin Italian varieties no-waste omega-3 smart sensors reuse fish oil industry recovery chemometrics lipid profile aquafaba cold-pressed oils confocal laser scanning microscopy egg replacement physicochemical properties radical scavenging activity vegan mayonnaise Amberlite resin hazelnut skin polyphenols Pinot noir pomace solid–liquid extraction valorization fatty acids derivatization cranberry pomace dietary fiber technological properties kiwi byproducts probiotic prebiotic Lactobacillus casei ingredients functional foods microbial spoilage lipidic oxidation antioxidant predictive microbiology food preservation food safety sustainable strategy by-product reuse kinetic parameters Olea europaea waste reuse inulin high polymerization degree functional pasta glycemic index prebiotics growth bic Book Industry Communication:G Reference, information & interdisciplinary subjects:GP Research & information: general bic Book Industry Communication:P Mathematics & science:PS Biology, life sciences bic Book Industry Communication:T Technology, engineering, agriculture
Sonstiges:	Nachgewiesen in: Directory of Open Access Books Sprachen: English Document Type: eBook File Description: image/jpeg Language: English Rights: Attribution 4.0 International ; URL: https://creativecommons.org/licenses/by/4.0/ Notes: ONIX_20230105_9783036559490_53

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