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Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy
| Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy |
| Autore | Kachrimanidou Vasiliki |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 online resource (146 p.) |
| Soggetto topico | Biotechnology |
| Soggetto non controllato |
arabinoxylan
ash content Aspergillus awamori bacterial cellulose bioactive compounds biodegradability biodiesel bioeconomy bioprocess development bioprocesses biorefineries blood plasma protein powder carotenoids circular economy circular-economy clarified butter sediment waste compost drying method edible films emulsifier emulsion fatty acid methyl esters films food biotechnology food packaging food processing food waste valorization food-processing glucoamylase glucosamine heat-induced gelation hydrogels hydrolysis hydrophilicity hydrophobic substrates integrated biorefineries lactose esters lipids microbial oil Morchella morel mushrooms oleaginous yeast oleic acid olive waste Ostwald ripening polysaccharides prebiotics Rhodosporidium toruloides size exclusion chromatography (SEC) solid state fermentation sorghum milling waste submerged fungal fermentation sustainability texture waste valorization whey proteins |
| ISBN | 3-03921-753-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367735803321 |
Kachrimanidou Vasiliki
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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By-Products: Characterisation and Use as Food
| By-Products: Characterisation and Use as Food |
| Autore | Grasso Simona |
| Pubbl/distr/stampa | 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 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | By-Products |
| Record Nr. | UNINA-9910580211703321 |
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Grasso Simona
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||