By-Products: Characterisation and Use as Food
Material type:
ArticleLanguage: English Publication details: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022Description: 1 electronic resource (252 p.)ISBN: - books978-3-0365-3706-1
- 9783036537054
- 9783036537061
- Research & information: general
- Biology, life sciences
- meat byproducts
- porcine heart
- protein extraction
- response surface methodology
- technofunctional properties
- bioethanol co-products
- post-fermentation corn oil
- distiller's corn oil
- thin stillage
- by-products
- valorization
- bioactive molecules
- phytosterols
- squalene
- tocopherols
- tocotrienols
- tocols
- carotenoids
- rice bran
- stabilization
- antioxidants
- functional properties
- bioactives
- anti-nutritional components
- solid state fermentation
- antioxidant activity
- bioactive compounds
- Aspergillus oryzae
- HPLC
- total phenolic content
- reducing power assay
- biorefinery
- olive-derived biomass
- ultrasound-assisted extraction
- animal welfare
- circular economy
- consumer acceptance
- consumer attitudes
- food waste
- insects as feed
- Nvivo
- poultry
- qualitative study
- sustainability
- muffins
- by-product
- valorisation
- sunflower flour
- amino acid profile
- mineral content
- fibre content
- FRAP
- PCL assay
- functional ovine cheese
- grape pomace powder
- Lactococcus lactis
- physicochemical properties
- polyphenols
- volatile organic compounds
- antioxidant properties
- defatted seeds of Oenothera biennis
- α-glucosidase
- aldose reductase
- antioxidant
- nutrients
- purple corn cob
- anthocyanins
- Arabic gum
- accelerated stress protocol
- forced degradation
- moisture-modified Arrhenius equation
- mango by-products
- fortification
- value addition
- in vitro digestion
- maize porridge
- vegetable pomace
- dairy beverage
- fluidized bed
- heat-sensitive compounds
- functional food
- palatability
- Canis familiaris
- DIY formula
- Prunus dulcis
- almond skins
- almond hulls
- almond shells
- almond blanch water
- bioactivities
- agri-waste management
- cava lees
- phenolic extract
- food by-product
- lactic acid bacteria
- fermented sausages
- Salmonella spp
- Listeria monocytogenes
- revalorization
- waste utilisation
- date seed powder
- cookies
- sensory analysis
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Electronic-Books
|
OPJGU Sonepat- Campus | E-Books Open Access | Available |
Open Access star Unrestricted online access
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.
Creative Commons https://creativecommons.org/licenses/by/4.0/ cc https://creativecommons.org/licenses/by/4.0/
English
There are no comments on this title.