05285nam 2201669z- 450 991063998810332120231214133555.03-0365-5950-7(CKB)5470000001633473(oapen)https://directory.doabooks.org/handle/20.500.12854/95824(EXLCZ)99547000000163347320202301d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierValorization of Food Processing By-ProductsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (300 p.)3-0365-5949-3 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.Research & information: generalbicsscBiology, life sciencesbicsscTechnology, engineering, agriculturebicsscby-productrheological propertiesoptimizationmelting profileantioxidant activitymayonnaiseolive mill wastewateroxidative stabilityphenolic extractporkfatty acidamino acidmineralmeatsustainabilityspent biomassprebiotic potentialenzymatic digestionbiorefinerycircular economyby-productsovine scottabioactive peptidesbromelainpancreatindipeptidyl peptidase IV inhibitionovine second whey cheeseenzymatic hydrolysiswasted breadbioprocessinglactic acid bacteriasoil amendmentbyproductsvegetable oil industryphenolicsflavonoidsphotochemiluminescencecold-pressed oil by-productgumthixotropic behaviorlow-fat vegan mayonnaisethickenersgelling agentstomato pomacelycopeneβ-caroteneextractionfood by-productsdeep eutectic solventsnon-thermal dryingstilbenevine shootsviticulture wastetrans-resveratrolε-viniferinItalian varietiesno-wasteomega-3smart sensorsreusefish oil industryrecoverychemometricslipid profileaquafabacold-pressed oilsconfocal laser scanning microscopyegg replacementphysicochemical propertiesradical scavenging activityvegan mayonnaiseAmberlite resinhazelnut skinpolyphenolsPinot noir pomacesolid-liquid extractionvalorizationfatty acidsderivatizationcranberry pomacedietary fibertechnological propertieskiwi byproductsprobioticprebioticLactobacillus caseiingredientsfunctional foodsmicrobial spoilagelipidic oxidationantioxidantpredictive microbiologyfood preservationfood safetysustainable strategyby-product reusekinetic parametersOlea europaeawaste reuseinulinhigh polymerization degreefunctional pastaglycemic indexprebiotics growthResearch & information: generalBiology, life sciencesTechnology, engineering, agriculturePoiana Marcoedt1278529Caponio FrancescoedtPiga AntonioedtPoiana MarcoothCaponio FrancescoothPiga AntonioothBOOK9910639988103321Valorization of Food Processing By-Products3013405UNINA