05511nam 2201681z- 450 991058021170332120220706(CKB)5690000000011971(oapen)https://directory.doabooks.org/handle/20.500.12854/87463(oapen)doab87463(EXLCZ)99569000000001197120202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBy-Products: Characterisation and Use as FoodBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online 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-ProductsBiology, life sciencesbicsscResearch & information: generalbicsscaccelerated stress protocolagri-waste managementaldose reductasealmond blanch wateralmond hullsalmond shellsalmond skinsamino acid profileanimal welfareanthocyaninsanti-nutritional componentsantioxidantantioxidant activityantioxidant propertiesantioxidantsArabic gumAspergillus oryzaebioactive compoundsbioactive moleculesbioactivesbioactivitiesbioethanol co-productsbiorefineryby-productby-productsCanis familiariscarotenoidscava leescircular economyconsumer acceptanceconsumer attitudescookiesdairy beveragedate seed powderdefatted seeds of Oenothera biennisdistiller's corn oilDIY formulafermented sausagesfibre contentfluidized bedfood by-productfood wasteforced degradationfortificationFRAPfunctional foodfunctional ovine cheesefunctional propertiesgrape pomace powderheat-sensitive compoundsHPLCin vitro digestioninsects as feedlactic acid bacteriaLactococcus lactisListeria monocytogenesmaize porridgemango by-productsmeat byproductsmineral contentmoisture-modified Arrhenius equationmuffinsnutrientsNvivoolive-derived biomasspalatabilityPCL assayphenolic extractphysicochemical propertiesphytosterolspolyphenolsporcine heartpost-fermentation corn oilpoultryprotein extractionPrunus dulcispurple corn cobqualitative studyreducing power assayresponse surface methodologyrevalorizationrice branSalmonella spp.sensory analysissolid state fermentationsqualenestabilizationsunflower floursustainabilitytechnofunctional propertiesthin stillagetocolstocopherolstocotrienolstotal phenolic contentultrasound-assisted extractionvalorisationvalorizationvalue additionvegetable pomacevolatile organic compoundswaste utilisationα-glucosidaseBiology, life sciencesResearch & information: generalGrasso Simonaedt1277776Papoutsis KonstantinosedtRuiz-Capillas ClaudiaedtHerranz Ana HerreroedtGrasso SimonaothPapoutsis KonstantinosothRuiz-Capillas ClaudiaothHerranz Ana HerreroothBOOK9910580211703321By-Products: Characterisation and Use as Food3012036UNINA