LEADER 03908nam  2200781z- 450 
001 9910557108403321
005 20231214132948.0
035   $a(CKB)5400000000040963
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69312
035   $a(EXLCZ)995400000000040963
100   $a20202105d2020      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aAgricultural and Food Waste$eAnalysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization
210  1$aBasel, Switzerland :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2020
215   $a1 electronic resource (83 pages)
311   $a3-03943-346-6 
311   $a3-03943-347-4 
330   $aThe food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spoiled fruits and vegetables, among other waste released in food production, which can be formed during cleaning, processing, cooking, and/or packaging. These wastes are characterized by being an important source of bioactive compounds, such as phenolic compounds, dietary fibers, polysaccharides, vitamins, carotenoids, pigments, and oils, among others. These bioactive compounds are closely associated with beneficial effects on human health. These by-products can be exploited in different industries: in food industries for the development of functional ingredients and/or new foods or natural additives; in pharmaceutical industries for medicinal, healthcare, or cosmetic products; in agricultural industries as fertilizers or animal feed; and in chemical industries, among others. The reutilization of these by-products will ensure the sustainable development of food industries and reduce their environmental impact, which will contribute to the fight against environmental problems, leading to potential mitigation of climatic change. Therefore, the determination of bioactive compound composition in agricultural and food waste and the production of extracts containing these compounds is the first step towards its reutilization.
517   $aAgricultural and Food Waste
606   $aResearch
606   $aBiology
606   $aFood$xSocial aspects
610   $aNatural red pigment
610   $aMonascus purpureus
610   $aBrewer?s spent grain
610   $aSubmerged fermentation
610   $aPlackett-Burman design
610   $aChemical characterization
610   $aX-ray photoelectron spectroscopy (XPS)
610   $aFourier-transform infrared spectroscopy (FTIR)
610   $aCucumis melo
610   $apolyphenols
610   $aflavonoids
610   $aantioxidants
610   $aby-products
610   $awaste valorization
610   $aLC-MS/MS
610   $afatty acids
610   $aantioxidant activity
610   $areutilization of food waste
610   $asalted egg white
610   $aovalbumin
610   $aextraction
610   $aaqueous two-phase flotation
610   $acork
610   $avolatile compounds
610   $aaroma
610   $awaste
610   $abioactive compounds
610   $afood waste
610   $afunctional foods
610   $acharacterization and extraction
610   $aphytochemicals
610   $aclimatic change
610   $aphenolic compounds
615  0$aResearch.
615  0$aBiology.
615  0$aFood$xSocial aspects.
702   $aGarcía-Estévez$b Ignacio
702   $aDueñas Paton$b Montserrat$4oth
906   $aBOOK
912   $a9910557108403321
996   $aAgricultural and Food Waste$93038897
997   $aUNINA