LEADER 04105nam  2200805z- 450 
001 9910557108403321
005 20210501
035   $a(CKB)5400000000040963
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69312
035   $a(oapen)doab69312
035   $a(EXLCZ)995400000000040963
100   $a20202105d2020      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aAgricultural and Food Waste$eAnalysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020
210  1$aBasel, Switzerland :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2020
215   $a1 online resource (83 p.)
311 08$a3-03943-346-6 
311 08$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   $aBiology, life sciences$2bicssc
606   $aFood & society$2bicssc
606   $aResearch & information: general$2bicssc
610   $aantioxidant activity
610   $aantioxidants
610   $aaqueous two-phase flotation
610   $aaroma
610   $abioactive compounds
610   $aBrewer's spent grain
610   $aby-products
610   $acharacterization and extraction
610   $aChemical characterization
610   $aclimatic change
610   $acork
610   $aCucumis melo
610   $aextraction
610   $afatty acids
610   $aflavonoids
610   $afood waste
610   $aFourier-transform infrared spectroscopy (FTIR)
610   $afunctional foods
610   $aLC-MS/MS
610   $aMonascus purpureus
610   $aNatural red pigment
610   $aovalbumin
610   $aphenolic compounds
610   $aphytochemicals
610   $aPlackett-Burman design
610   $apolyphenols
610   $areutilization of food waste
610   $asalted egg white
610   $aSubmerged fermentation
610   $avolatile compounds
610   $awaste
610   $awaste valorization
610   $aX-ray photoelectron spectroscopy (XPS)
615  7$aBiology, life sciences
615  7$aFood & society
615  7$aResearch & information: general
702   $aGarcía-Estévez$b Ignacio
702   $aDueñas Paton$b Montserrat$4oth
906   $aBOOK
912   $a9910557108403321
996   $aAgricultural and Food Waste$93038897
997   $aUNINA