LEADER 05114nam 2201429z- 450 001 9910576886003321 005 20231214133107.0 035 $a(CKB)5720000000008314 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/84484 035 $a(EXLCZ)995720000000008314 100 $a20202206d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (286 p.) 311 $a3-0365-3957-3 311 $a3-0365-3958-1 330 $aThe 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. 517 $aAdvances in Food, Bioproducts and Natural Byproducts for a Sustainable Future 606 $aResearch & information: general$2bicssc 610 $avinegar 610 $awine 610 $aacetification 610 $abioprocesses 610 $aexperimental design 610 $apolynomial modelling 610 $ablack-box models 610 $aeggplant 610 $aanthocyanins 610 $anatural colorants 610 $abioactivity 610 $awheat 610 $agerm 610 $awheat byproducts 610 $aagglutinin 610 $aWGA 610 $atoxicity 610 $aglycosylation 610 $aN-Acetylglucosamine 610 $aGlcNAc 610 $acarbohydrate 610 $abioreactor systems 610 $aoptimization 610 $akombucha tea 610 $amicrobial diversity 610 $abacterial cellulose 610 $aKomagataeibacter xylinus 610 $arepetitive elements sequence-based rep-PCR 610 $atyping 610 $abasil 610 $adesign of experiments 610 $avalorization strategies 610 $achicken breast fillets 610 $acolor 610 $acooking loss 610 $acooking temperature 610 $acooking time 610 $amicrobiological safety 610 $ashear force 610 $asous vide cooking 610 $aTBARS 610 $asourdough 610 $ayeasts 610 $alactic acid bacteria 610 $abioactive compounds 610 $aexopolysaccharides 610 $aantifungal activity 610 $apectinase immobilization 610 $anylon 6/6 carrier 610 $apectinolytic activity 610 $areusability 610 $astability 610 $alactic fermentation 610 $afunctional beverages 610 $avolatile compounds 610 $aantioxidant activity 610 $ajackfruit 610 $ajackfruit processing 610 $aby-products 610 $aextraction methods 610 $aphenolic compounds 610 $apectin 610 $aemerging technologies 610 $ainnovative technologies 610 $afunctional ingredients 610 $aolive oil extraction 610 $amicrobial consortium 610 $aphenols 610 $afunctional foods 610 $acompostable bioplastics 610 $acoatings 610 $acontact angle 610 $agrease resistance 610 $apaper 610 $aWVTR 610 $aLED 610 $afoams 610 $acellulose 610 $anatural fibers 610 $amechanical properties 610 $amicrostructure 610 $asparkling wine 610 $aprotein 610 $ainteract omics 610 $aamino acid metabolism 610 $ayeast 610 $aGO terms 615 7$aResearch & information: general 700 $aGarcia-Garcia$b Isidoro$4edt$01326496 702 $aSimal-Gandara$b Jesus$4edt 702 $aGullo$b Maria$4edt 702 $aGarcia-Garcia$b Isidoro$4oth 702 $aSimal-Gandara$b Jesus$4oth 702 $aGullo$b Maria$4oth 906 $aBOOK 912 $a9910576886003321 996 $aAdvances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes$93037567 997 $aUNINA