03908nam 2200781z- 450 991055710840332120231214132948.0(CKB)5400000000040963(oapen)https://directory.doabooks.org/handle/20.500.12854/69312(EXLCZ)99540000000004096320202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAgricultural and Food WasteAnalysis, Characterization, and Extraction of Bioactive Compounds and Their Possible UtilizationBasel, Switzerland :MDPI - Multidisciplinary Digital Publishing Institute,20201 electronic resource (83 pages)3-03943-346-6 3-03943-347-4 The food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spoiled fruits and vegetables, among other waste released in food production, which can be formed during cleaning, processing, cooking, and/or packaging. These wastes are characterized by being an important source of bioactive compounds, such as phenolic compounds, dietary fibers, polysaccharides, vitamins, carotenoids, pigments, and oils, among others. These bioactive compounds are closely associated with beneficial effects on human health. These by-products can be exploited in different industries: in food industries for the development of functional ingredients and/or new foods or natural additives; in pharmaceutical industries for medicinal, healthcare, or cosmetic products; in agricultural industries as fertilizers or animal feed; and in chemical industries, among others. The reutilization of these by-products will ensure the sustainable development of food industries and reduce their environmental impact, which will contribute to the fight against environmental problems, leading to potential mitigation of climatic change. Therefore, the determination of bioactive compound composition in agricultural and food waste and the production of extracts containing these compounds is the first step towards its reutilization.Agricultural and Food WasteResearchBiologyFoodSocial aspectsNatural red pigmentMonascus purpureusBrewer’s spent grainSubmerged fermentationPlackett-Burman designChemical characterizationX-ray photoelectron spectroscopy (XPS)Fourier-transform infrared spectroscopy (FTIR)Cucumis melopolyphenolsflavonoidsantioxidantsby-productswaste valorizationLC-MS/MSfatty acidsantioxidant activityreutilization of food wastesalted egg whiteovalbuminextractionaqueous two-phase flotationcorkvolatile compoundsaromawastebioactive compoundsfood wastefunctional foodscharacterization and extractionphytochemicalsclimatic changephenolic compoundsResearch.Biology.FoodSocial aspects.García-Estévez IgnacioDueñas Paton MontserratothBOOK9910557108403321Agricultural and Food Waste3038897UNINA