TY  - GEN
AU  - Kachrimanidou,Vasiliki
AU  - Kopsahelis,Nikolaos
TI  - Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy
SN  - books978-3-03921-753-3
PY  - 2019///
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - ash content
KW  - sorghum milling waste
KW  - lipids
KW  - compost
KW  - oleic acid
KW  - microbial oil
KW  - bioprocess development
KW  - glucoamylase
KW  - fatty acid methyl esters
KW  - oleaginous yeast
KW  - integrated biorefineries
KW  - biorefineries
KW  - hydrophobic substrates
KW  - food processing
KW  - hydrophilicity
KW  - biodiesel
KW  - films
KW  - biodegradability
KW  - clarified butter sediment waste
KW  - submerged fungal fermentation
KW  - blood plasma protein powder
KW  - Morchella
KW  - hydrogels
KW  - heat-induced gelation
KW  - sustainability
KW  - bacterial cellulose
KW  - bioprocesses
KW  - circular economy
KW  - olive waste
KW  - prebiotics
KW  - Rhodosporidium toruloides
KW  - carotenoids
KW  - waste valorization
KW  - glucosamine
KW  - food-processing
KW  - size exclusion chromatography (SEC)
KW  - bioeconomy
KW  - food waste valorization
KW  - whey proteins
KW  - arabinoxylan
KW  - Ostwald ripening
KW  - emulsion
KW  - emulsifier
KW  - food biotechnology
KW  - drying method
KW  - polysaccharides
KW  - food packaging
KW  - texture
KW  - lactose esters
KW  - morel mushrooms
KW  - circular-economy
KW  - solid state fermentation
KW  - bioactive compounds
KW  - edible films
KW  - hydrolysis
KW  - Aspergillus awamori
N1  - Open Access
N2  - The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era
UR  - https://mdpi.com/books/pdfview/book/1911
UR  - https://directory.doabooks.org/handle/20.500.12854/40275
ER  -