LEADER 05285nam 2201669z- 450 001 9910639988103321 005 20231214133555.0 010 $a3-0365-5950-7 035 $a(CKB)5470000001633473 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/95824 035 $a(EXLCZ)995470000001633473 100 $a20202301d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aValorization of Food Processing By-Products 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (300 p.) 311 $a3-0365-5949-3 330 $aThe papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $aby-product 610 $arheological properties 610 $aoptimization 610 $amelting profile 610 $aantioxidant activity 610 $amayonnaise 610 $aolive mill wastewater 610 $aoxidative stability 610 $aphenolic extract 610 $apork 610 $afatty acid 610 $aamino acid 610 $amineral 610 $ameat 610 $asustainability 610 $aspent biomass 610 $aprebiotic potential 610 $aenzymatic digestion 610 $abiorefinery 610 $acircular economy 610 $aby-products 610 $aovine scotta 610 $abioactive peptides 610 $abromelain 610 $apancreatin 610 $adipeptidyl peptidase IV inhibition 610 $aovine second whey cheese 610 $aenzymatic hydrolysis 610 $awasted bread 610 $abioprocessing 610 $alactic acid bacteria 610 $asoil amendment 610 $abyproducts 610 $avegetable oil industry 610 $aphenolics 610 $aflavonoids 610 $aphotochemiluminescence 610 $acold-pressed oil by-product 610 $agum 610 $athixotropic behavior 610 $alow-fat vegan mayonnaise 610 $athickeners 610 $agelling agents 610 $atomato pomace 610 $alycopene 610 $a?-carotene 610 $aextraction 610 $afood by-products 610 $adeep eutectic solvents 610 $anon-thermal drying 610 $astilbene 610 $avine shoots 610 $aviticulture waste 610 $atrans-resveratrol 610 $a?-viniferin 610 $aItalian varieties 610 $ano-waste 610 $aomega-3 610 $asmart sensors 610 $areuse 610 $afish oil industry 610 $arecovery 610 $achemometrics 610 $alipid profile 610 $aaquafaba 610 $acold-pressed oils 610 $aconfocal laser scanning microscopy 610 $aegg replacement 610 $aphysicochemical properties 610 $aradical scavenging activity 610 $avegan mayonnaise 610 $aAmberlite resin 610 $ahazelnut skin 610 $apolyphenols 610 $aPinot noir pomace 610 $asolid-liquid extraction 610 $avalorization 610 $afatty acids 610 $aderivatization 610 $acranberry pomace 610 $adietary fiber 610 $atechnological properties 610 $akiwi byproducts 610 $aprobiotic 610 $aprebiotic 610 $aLactobacillus casei 610 $aingredients 610 $afunctional foods 610 $amicrobial spoilage 610 $alipidic oxidation 610 $aantioxidant 610 $apredictive microbiology 610 $afood preservation 610 $afood safety 610 $asustainable strategy 610 $aby-product reuse 610 $akinetic parameters 610 $aOlea europaea 610 $awaste reuse 610 $ainulin 610 $ahigh polymerization degree 610 $afunctional pasta 610 $aglycemic index 610 $aprebiotics growth 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aTechnology, engineering, agriculture 700 $aPoiana$b Marco$4edt$01278529 702 $aCaponio$b Francesco$4edt 702 $aPiga$b Antonio$4edt 702 $aPoiana$b Marco$4oth 702 $aCaponio$b Francesco$4oth 702 $aPiga$b Antonio$4oth 906 $aBOOK 912 $a9910639988103321 996 $aValorization of Food Processing By-Products$93013405 997 $aUNINA