000			04234naaaa2200937uu 4500
001			https://directory.doabooks.org/handle/20.500.12854/40275
005			20220714190250.0
020			_abooks978-3-03921-753-3
020			_a9783039217533
020			_a9783039217526
024	7		_a10.3390/books978-3-03921-753-3 _cdoi
041	0		_aEnglish
042			_adc
100	1		_aKachrimanidou, Vasiliki _4auth _91610565
700	1		_aKopsahelis, Nikolaos _4auth _91610566
245	1	0	_aAdvances in Food and By-Products Processing Towards a Sustainable Bioeconomy
260			_bMDPI - Multidisciplinary Digital Publishing Institute _c2019
300			_a1 electronic resource (146 p.)
506	0		_aOpen Access _2star _fUnrestricted online access
520			_aThe 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.
540			_aCreative Commons _fhttps://creativecommons.org/licenses/by-nc-nd/4.0/ _2cc _4https://creativecommons.org/licenses/by-nc-nd/4.0/
546			_aEnglish
653			_aash content
653			_asorghum milling waste
653			_alipids
653			_acompost
653			_aoleic acid
653			_amicrobial oil
653			_abioprocess development
653			_aglucoamylase
653			_afatty acid methyl esters
653			_aoleaginous yeast
653			_aintegrated biorefineries
653			_abiorefineries
653			_ahydrophobic substrates
653			_afood processing
653			_ahydrophilicity
653			_abiodiesel
653			_afilms
653			_abiodegradability
653			_aclarified butter sediment waste
653			_asubmerged fungal fermentation
653			_ablood plasma protein powder
653			_aMorchella
653			_ahydrogels
653			_aheat-induced gelation
653			_asustainability
653			_abacterial cellulose
653			_abioprocesses
653			_acircular economy
653			_aolive waste
653			_aprebiotics
653			_aRhodosporidium toruloides
653			_acarotenoids
653			_awaste valorization
653			_aglucosamine
653			_afood-processing
653			_asize exclusion chromatography (SEC)
653			_abioeconomy
653			_afood waste valorization
653			_awhey proteins
653			_aarabinoxylan
653			_aOstwald ripening
653			_aemulsion
653			_aemulsifier
653			_afood biotechnology
653			_adrying method
653			_apolysaccharides
653			_afood packaging
653			_atexture
653			_alactose esters
653			_amorel mushrooms
653			_acircular-economy
653			_asolid state fermentation
653			_abioactive compounds
653			_aedible films
653			_ahydrolysis
653			_aAspergillus awamori
856	4	0	_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/1911 _70 _zDOAB: download the publication
856	4	0	_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/40275 _70 _zDOAB: description of the publication
999			_c3010328 _d3010328