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dc.contributor.editorDueñas Paton, Montserrat
dc.contributor.editorGarcía-Estévez, Ignacio
dc.date.accessioned2021-05-01T15:46:27Z
dc.date.available2021-05-01T15:46:27Z
dc.date.issued2020
dc.identifierONIX_20210501_9783039433469_1058
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/69312
dc.description.abstractThe food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spoiled fruits and vegetables, among other waste released in food production, which can be formed during cleaning, processing, cooking, and/or packaging. These wastes are characterized by being an important source of bioactive compounds, such as phenolic compounds, dietary fibers, polysaccharides, vitamins, carotenoids, pigments, and oils, among others. These bioactive compounds are closely associated with beneficial effects on human health. These by-products can be exploited in different industries: in food industries for the development of functional ingredients and/or new foods or natural additives; in pharmaceutical industries for medicinal, healthcare, or cosmetic products; in agricultural industries as fertilizers or animal feed; and in chemical industries, among others. The reutilization of these by-products will ensure the sustainable development of food industries and reduce their environmental impact, which will contribute to the fight against environmental problems, leading to potential mitigation of climatic change. Therefore, the determination of bioactive compound composition in agricultural and food waste and the production of extracts containing these compounds is the first step towards its reutilization.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and societyen_US
dc.subject.otherNatural red pigment
dc.subject.otherMonascus purpureus
dc.subject.otherBrewer’s spent grain
dc.subject.otherSubmerged fermentation
dc.subject.otherPlackett-Burman design
dc.subject.otherChemical characterization
dc.subject.otherX-ray photoelectron spectroscopy (XPS)
dc.subject.otherFourier-transform infrared spectroscopy (FTIR)
dc.subject.otherCucumis melo
dc.subject.otherpolyphenols
dc.subject.otherflavonoids
dc.subject.otherantioxidants
dc.subject.otherby-products
dc.subject.otherwaste valorization
dc.subject.otherLC-MS/MS
dc.subject.otherfatty acids
dc.subject.otherantioxidant activity
dc.subject.otherreutilization of food waste
dc.subject.othersalted egg white
dc.subject.otherovalbumin
dc.subject.otherextraction
dc.subject.otheraqueous two-phase flotation
dc.subject.othercork
dc.subject.othervolatile compounds
dc.subject.otheraroma
dc.subject.otherwaste
dc.subject.otherbioactive compounds
dc.subject.otherfood waste
dc.subject.otherfunctional foods
dc.subject.othercharacterization and extraction
dc.subject.otherphytochemicals
dc.subject.otherclimatic change
dc.subject.otherphenolic compounds
dc.titleAgricultural and Food Waste
dc.title.alternativeAnalysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization
dc.typebook
oapen.identifier.doi10.3390/books978-3-03943-347-6
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783039433469
oapen.relation.isbn9783039433476
oapen.pages83
oapen.place.publicationBasel, Switzerland


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