Valorization of Food Processing By-Products
Poiana, Marco (editor)
Caponio, Francesco (editor)
Piga, Antonio (editor)
The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods.
Keywordsby-product; rheological properties; optimization; melting profile; antioxidant activity; mayonnaise; olive mill wastewater; oxidative stability; phenolic extract; pork; fatty acid; amino acid; mineral; meat; sustainability; spent biomass; prebiotic potential; enzymatic digestion; biorefinery; circular economy; by-products; ovine scotta; bioactive peptides; bromelain; pancreatin; dipeptidyl peptidase IV inhibition; ovine second whey cheese; enzymatic hydrolysis; wasted bread; bioprocessing; lactic acid bacteria; soil amendment; byproducts; vegetable oil industry; phenolics; flavonoids; photochemiluminescence; cold-pressed oil by-product; gum; thixotropic behavior; low-fat vegan mayonnaise; thickeners; gelling agents; tomato pomace; lycopene; β-carotene; extraction; food by-products; deep eutectic solvents; non-thermal drying; stilbene; vine shoots; viticulture waste; trans-resveratrol; ε-viniferin; Italian varieties; no-waste; omega-3; smart sensors; reuse; fish oil industry; recovery; chemometrics; lipid profile; aquafaba; cold-pressed oils; confocal laser scanning microscopy; egg replacement; physicochemical properties; radical scavenging activity; vegan mayonnaise; Amberlite resin; hazelnut skin; polyphenols; Pinot noir pomace; solid–liquid extraction; valorization; fatty acids; derivatization; cranberry pomace; dietary fiber; technological properties; kiwi byproducts; probiotic; prebiotic; Lactobacillus casei; ingredients; functional foods; microbial spoilage; lipidic oxidation; antioxidant; predictive microbiology; food preservation; food safety; sustainable strategy; by-product reuse; kinetic parameters; Olea europaea; waste reuse; inulin; high polymerization degree; functional pasta; glycemic index; prebiotics growth; n/a
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Publication date and placeBasel, 2022
Research & information: general
Biology, life sciences
Technology, engineering, agriculture