LEADER 04089nam 2200973z- 450 001 9910367735803321 005 20231214133130.0 010 $a3-03921-753-4 035 $a(CKB)4100000010106359 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/40275 035 $a(EXLCZ)994100000010106359 100 $a20202102d2019 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvances in Food and By-Products Processing Towards a Sustainable Bioeconomy 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 215 $a1 electronic resource (146 p.) 311 $a3-03921-752-6 330 $aThe bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era. 610 $aash content 610 $asorghum milling waste 610 $alipids 610 $acompost 610 $aoleic acid 610 $amicrobial oil 610 $abioprocess development 610 $aglucoamylase 610 $afatty acid methyl esters 610 $aoleaginous yeast 610 $aintegrated biorefineries 610 $abiorefineries 610 $ahydrophobic substrates 610 $afood processing 610 $ahydrophilicity 610 $abiodiesel 610 $afilms 610 $abiodegradability 610 $aclarified butter sediment waste 610 $asubmerged fungal fermentation 610 $ablood plasma protein powder 610 $aMorchella 610 $ahydrogels 610 $aheat-induced gelation 610 $asustainability 610 $abacterial cellulose 610 $abioprocesses 610 $acircular economy 610 $aolive waste 610 $aprebiotics 610 $aRhodosporidium toruloides 610 $acarotenoids 610 $awaste valorization 610 $aglucosamine 610 $afood-processing 610 $asize exclusion chromatography (SEC) 610 $abioeconomy 610 $afood waste valorization 610 $awhey proteins 610 $aarabinoxylan 610 $aOstwald ripening 610 $aemulsion 610 $aemulsifier 610 $afood biotechnology 610 $adrying method 610 $apolysaccharides 610 $afood packaging 610 $atexture 610 $alactose esters 610 $amorel mushrooms 610 $acircular-economy 610 $asolid state fermentation 610 $abioactive compounds 610 $aedible films 610 $ahydrolysis 610 $aAspergillus awamori 700 $aKachrimanidou$b Vasiliki$4auth$01323461 702 $aKopsahelis$b Nikolaos$4auth 906 $aBOOK 912 $a9910367735803321 996 $aAdvances in Food and By-Products Processing Towards a Sustainable Bioeconomy$93035580 997 $aUNINA