01272nam2 22003131i 450 UON0004580220231205102205.75446-403-0508-720020107d1979 |0itac50 bajpnJP|||| 1||||Bunsho buntaiNakami YamaguchiTokyoYuseido1979328 p.20 cmFatt. 286/30857720 21.10.99IT-UONSI GIAII/042 (3) N001UON000457942001 Ronshu nihongo kenkyu210 TokyoYuseido1980-1983215 15 v.20 c300 Posseduti v. : 2, 7-10, 12-158Lingua giapponeseRetoricaUONC015839FILingua giapponeseStilisticaUONC004362FIJPTōkyōUONL000031GIA IIGIAPPONE - LINGUISTICAAYAMAGUCHI NakamiUONV029093635215YuseidoUONV247165650ITSOL20250627RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00045802SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI GIA II 042 (3) N SI SA 91735 5 042 (3) N Fatt. 286/30857720 21.10.99Bunsho buntai1208589UNIOR05151nam 2201453z- 450 991057688600332120220621(CKB)5720000000008314(oapen)https://directory.doabooks.org/handle/20.500.12854/84484(oapen)doab84484(EXLCZ)99572000000000831420202206d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAdvances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative ProcessesBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online 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: generalbicsscacetificationagglutininamino acid metabolismanthocyaninsantifungal activityantioxidant activitybacterial cellulosebasilbioactive compoundsbioactivitybioprocessesbioreactor systemsblack-box modelsby-productscarbohydratecellulosechicken breast filletscoatingscolorcompostable bioplasticscontact anglecooking losscooking temperaturecooking timedesign of experimentseggplantemerging technologiesexopolysaccharidesexperimental designextraction methodsfoamsfunctional beveragesfunctional foodsfunctional ingredientsgermGlcNAcglycosylationGO termsgrease resistanceinnovative technologiesinteract omicsjackfruitjackfruit processingKomagataeibacter xylinuskombucha tealactic acid bacterialactic fermentationLEDmechanical propertiesmicrobial consortiummicrobial diversitymicrobiological safetymicrostructureN-Acetylglucosaminen/anatural colorantsnatural fibersnylon 6/6 carrierolive oil extractionoptimizationpaperpectinpectinase immobilizationpectinolytic activityphenolic compoundsphenolspolynomial modellingproteinrepetitive elements sequence-based rep-PCRreusabilityshear forcesourdoughsous vide cookingsparkling winestabilityTBARStoxicitytypingvalorization strategiesvinegarvolatile compoundsWGAwheatwheat byproductswineWVTRyeastyeastsResearch & 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