05496nam 2201669z- 450 991058021170332120231214133456.0(CKB)5690000000011971(oapen)https://directory.doabooks.org/handle/20.500.12854/87463(EXLCZ)99569000000001197120202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBy-Products: Characterisation and Use as FoodBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (252 p.)3-0365-3705-8 3-0365-3706-6 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.By-ProductsResearch & information: generalbicsscBiology, life sciencesbicsscmeat byproductsporcine heartprotein extractionresponse surface methodologytechnofunctional propertiesbioethanol co-productspost-fermentation corn oildistiller’s corn oilthin stillageby-productsvalorizationbioactive moleculesphytosterolssqualenetocopherolstocotrienolstocolscarotenoidsrice branstabilizationantioxidantsfunctional propertiesbioactivesanti-nutritional componentssolid state fermentationantioxidant activitybioactive compoundsAspergillus oryzaeHPLCtotal phenolic contentreducing power assaybiorefineryolive-derived biomassultrasound-assisted extractionanimal welfarecircular economyconsumer acceptanceconsumer attitudesfood wasteinsects as feedNvivopoultryqualitative studysustainabilitymuffinsby-productvalorisationsunflower flouramino acid profilemineral contentfibre contentFRAPPCL assayfunctional ovine cheesegrape pomace powderLactococcus lactisphysicochemical propertiespolyphenolsvolatile organic compoundsantioxidant propertiesdefatted seeds of Oenothera biennisα-glucosidasealdose reductaseantioxidantnutrientspurple corn cobanthocyaninsArabic gumaccelerated stress protocolforced degradationmoisture-modified Arrhenius equationmango by-productsfortificationvalue additionin vitro digestionmaize porridgevegetable pomacedairy beveragefluidized bedheat-sensitive compoundsfunctional foodpalatabilityCanis familiarisDIY formulaPrunus dulcisalmond skinsalmond hullsalmond shellsalmond blanch waterbioactivitiesagri-waste managementcava leesphenolic extractfood by-productlactic acid bacteriafermented sausagesSalmonella spp.Listeria monocytogenesrevalorizationwaste utilisationdate seed powdercookiessensory analysisResearch & information: generalBiology, life sciencesGrasso Simonaedt1277776Papoutsis KonstantinosedtRuiz-Capillas ClaudiaedtHerranz Ana HerreroedtGrasso SimonaothPapoutsis KonstantinosothRuiz-Capillas ClaudiaothHerranz Ana HerreroothBOOK9910580211703321By-Products: Characterisation and Use as Food3012036UNINA