05114nam 2201429z- 450 991057688600332120231214133107.0(CKB)5720000000008314(oapen)https://directory.doabooks.org/handle/20.500.12854/84484(EXLCZ)99572000000000831420202206d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAdvances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative ProcessesBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (286 p.)3-0365-3957-3 3-0365-3958-1 The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.Advances in Food, Bioproducts and Natural Byproducts for a Sustainable FutureResearch & information: generalbicsscvinegarwineacetificationbioprocessesexperimental designpolynomial modellingblack-box modelseggplantanthocyaninsnatural colorantsbioactivitywheatgermwheat byproductsagglutininWGAtoxicityglycosylationN-AcetylglucosamineGlcNAccarbohydratebioreactor systemsoptimizationkombucha teamicrobial diversitybacterial celluloseKomagataeibacter xylinusrepetitive elements sequence-based rep-PCRtypingbasildesign of experimentsvalorization strategieschicken breast filletscolorcooking losscooking temperaturecooking timemicrobiological safetyshear forcesous vide cookingTBARSsourdoughyeastslactic acid bacteriabioactive compoundsexopolysaccharidesantifungal activitypectinase immobilizationnylon 6/6 carrierpectinolytic activityreusabilitystabilitylactic fermentationfunctional beveragesvolatile compoundsantioxidant activityjackfruitjackfruit processingby-productsextraction methodsphenolic compoundspectinemerging technologiesinnovative technologiesfunctional ingredientsolive oil extractionmicrobial consortiumphenolsfunctional foodscompostable bioplasticscoatingscontact anglegrease resistancepaperWVTRLEDfoamscellulosenatural fibersmechanical propertiesmicrostructuresparkling wineproteininteract omicsamino acid metabolismyeastGO termsResearch & information: generalGarcia-Garcia Isidoroedt1326496Simal-Gandara JesusedtGullo MariaedtGarcia-Garcia IsidoroothSimal-Gandara JesusothGullo MariaothBOOK9910576886003321Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes3037567UNINA