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Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes



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Autore: Garcia-Garcia Isidoro Visualizza persona
Titolo: Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes Visualizza cluster
Pubblicazione: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica: 1 electronic resource (286 p.)
Soggetto topico: Research & information: general
Soggetto non controllato: vinegar
wine
acetification
bioprocesses
experimental design
polynomial modelling
black-box models
eggplant
anthocyanins
natural colorants
bioactivity
wheat
germ
wheat byproducts
agglutinin
WGA
toxicity
glycosylation
N-Acetylglucosamine
GlcNAc
carbohydrate
bioreactor systems
optimization
kombucha tea
microbial diversity
bacterial cellulose
Komagataeibacter xylinus
repetitive elements sequence-based rep-PCR
typing
basil
design of experiments
valorization strategies
chicken breast fillets
color
cooking loss
cooking temperature
cooking time
microbiological safety
shear force
sous vide cooking
TBARS
sourdough
yeasts
lactic acid bacteria
bioactive compounds
exopolysaccharides
antifungal activity
pectinase immobilization
nylon 6/6 carrier
pectinolytic activity
reusability
stability
lactic fermentation
functional beverages
volatile compounds
antioxidant activity
jackfruit
jackfruit processing
by-products
extraction methods
phenolic compounds
pectin
emerging technologies
innovative technologies
functional ingredients
olive oil extraction
microbial consortium
phenols
functional foods
compostable bioplastics
coatings
contact angle
grease resistance
paper
WVTR
LED
foams
cellulose
natural fibers
mechanical properties
microstructure
sparkling wine
protein
interact omics
amino acid metabolism
yeast
GO terms
Persona (resp. second.): Simal-GandaraJesus
GulloMaria
Garcia-GarciaIsidoro
Sommario/riassunto: The 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.
Altri titoli varianti: Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future
Titolo autorizzato: Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes  Visualizza cluster
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910576886003321
Lo trovi qui: Univ. Federico II
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