By-Products: Characterisation and Use as Food

• Autore: Grasso Simona
• Pubblicazione: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
• Descrizione fisica: 1 online resource (252 p.)
• Soggetto topico: Biology, life sciences; Research & information: general
• Soggetto non controllato: accelerated stress protocol; agri-waste management; aldose reductase; almond blanch water; almond hulls; almond shells; almond skins; amino acid profile; animal welfare; anthocyanins; anti-nutritional components; antioxidant; antioxidant activity; antioxidant properties; antioxidants; Arabic gum; Aspergillus oryzae; bioactive compounds; bioactive molecules; bioactives; bioactivities; bioethanol co-products; biorefinery; by-product; by-products; Canis familiaris; carotenoids; cava lees; circular economy; consumer acceptance; consumer attitudes; cookies; dairy beverage; date seed powder; defatted seeds of Oenothera biennis; distiller's corn oil; DIY formula; fermented sausages; fibre content; fluidized bed; food by-product; food waste; forced degradation; fortification; FRAP; functional food; functional ovine cheese; functional properties; grape pomace powder; heat-sensitive compounds; HPLC; in vitro digestion; insects as feed; lactic acid bacteria; Lactococcus lactis; Listeria monocytogenes; maize porridge; mango by-products; meat byproducts; mineral content; moisture-modified Arrhenius equation; muffins; nutrients; Nvivo; olive-derived biomass; palatability; PCL assay; phenolic extract; physicochemical properties; phytosterols; polyphenols; porcine heart; post-fermentation corn oil; poultry; protein extraction; Prunus dulcis; purple corn cob; qualitative study; reducing power assay; response surface methodology; revalorization; rice bran; Salmonella spp; sensory analysis; solid state fermentation; squalene; stabilization; sunflower flour; sustainability; technofunctional properties; thin stillage; tocols; tocopherols; tocotrienols; total phenolic content; ultrasound-assisted extraction; valorisation; valorization; value addition; vegetable pomace; volatile organic compounds; waste utilisation; α-glucosidase
• Persona (resp. second.): PapoutsisKonstantinos; Ruiz-CapillasClaudia; HerranzAna Herrero; GrassoSimona
• Sommario/riassunto: There is an increased need to design circular economy models to make our food system more sustainable. This book brings together a review, a short communication, and several research articles showcasing a range of circular economy initiatives: some that valorise and characterise by-products using different technologies, others that apply by-products to new upcycled food products, and finishing with one article investigating consumer attitudes towards a food that comes from a circular economy initiative. This book highlights the diversity of expertise needed to valorise by-products from farm to fork and presents different by-products, technologies, and potential applications.
• Altri titoli varianti: By-Products
• Titolo autorizzato: By-Products: Characterisation and Use as Food
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910580211703321
• Lo trovi qui: Univ. Federico II