Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
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| Author: |
Garcia-Garcia Isidoro
|
| Title: |
Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
|
| Publisher: | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Physical description: | 1 online resource (286 p.) |
| Topical subject: | Research & information: general |
| Uncontrolled subject: | acetification |
| agglutinin | |
| amino acid metabolism | |
| anthocyanins | |
| antifungal activity | |
| antioxidant activity | |
| bacterial cellulose | |
| basil | |
| bioactive compounds | |
| bioactivity | |
| bioprocesses | |
| bioreactor systems | |
| black-box models | |
| by-products | |
| carbohydrate | |
| cellulose | |
| chicken breast fillets | |
| coatings | |
| color | |
| compostable bioplastics | |
| contact angle | |
| cooking loss | |
| cooking temperature | |
| cooking time | |
| design of experiments | |
| eggplant | |
| emerging technologies | |
| exopolysaccharides | |
| experimental design | |
| extraction methods | |
| foams | |
| functional beverages | |
| functional foods | |
| functional ingredients | |
| germ | |
| GlcNAc | |
| glycosylation | |
| GO terms | |
| grease resistance | |
| innovative technologies | |
| interact omics | |
| jackfruit | |
| jackfruit processing | |
| Komagataeibacter xylinus | |
| kombucha tea | |
| lactic acid bacteria | |
| lactic fermentation | |
| LED | |
| mechanical properties | |
| microbial consortium | |
| microbial diversity | |
| microbiological safety | |
| microstructure | |
| N-Acetylglucosamine | |
| n/a | |
| natural colorants | |
| natural fibers | |
| nylon 6/6 carrier | |
| olive oil extraction | |
| optimization | |
| paper | |
| pectin | |
| pectinase immobilization | |
| pectinolytic activity | |
| phenolic compounds | |
| phenols | |
| polynomial modelling | |
| protein | |
| repetitive elements sequence-based rep-PCR | |
| reusability | |
| shear force | |
| sourdough | |
| sous vide cooking | |
| sparkling wine | |
| stability | |
| TBARS | |
| toxicity | |
| typing | |
| valorization strategies | |
| vinegar | |
| volatile compounds | |
| WGA | |
| wheat | |
| wheat byproducts | |
| wine | |
| WVTR | |
| yeast | |
| yeasts | |
| Person (second resp.): | Simal-GandaraJesus |
| GulloMaria | |
| Garcia-GarciaIsidoro | |
| Summary, etc: | 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. |
| Other Variant Titles: | Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future |
| Preferred title for the work: | Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes |
| Format: | Language material  |
| Bibliographic level | Monograph |
| Language: | English |
| Record Nr.: | 9910576886003321 |
| You will find it: | Univ. Federico II |
| Opac: | Check copies here |