By-Products: Characterisation and Use as Food

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Subjects: accelerated stress protocol; agri-waste management; aldose reductase; almond blanch water; almond hulls; almond shells; almond skins; amino acid profile; animal welfare; anthocyanins; anti-nutritional components; antioxidant; antioxidant activity; antioxidant properties; antioxidants; Arabic gum; Aspergillus oryzae; bioactive compounds; bioactive molecules; bioactives; bioactivities; bioethanol co-products; Biology, life sciences; biorefinery; by-product; by-products; Canis familiaris; carotenoids; cava lees; circular economy; consumer acceptance; consumer attitudes; cookies; dairy beverage; date seed powder; defatted seeds of Oenothera biennis; distiller’s corn oil; DIY formula; fermented sausages; fibre content; fluidized bed; food by-product; food waste; forced degradation; fortification; FRAP; functional food; functional ovine cheese; functional properties; grape pomace powder; heat-sensitive compounds; HPLC; in vitro digestion; insects as feed; lactic acid bacteria; Lactococcus lactis; Listeria monocytogenes; maize porridge; mango by-products; Mathematics and Science; meat byproducts; mineral content; moisture-modified Arrhenius equation; muffins; nutrients; Nvivo; olive-derived biomass; palatability; PCL assay; phenolic extract; physicochemical properties; phytosterols; polyphenols; porcine heart; post-fermentation corn oil; poultry; protein extraction; Prunus dulcis; purple corn cob; qualitative study; reducing power assay; Reference, Information and Interdisciplinary subjects; Research and information: general; response surface methodology; revalorization; rice bran; Salmonella spp; sensory analysis; solid state fermentation; squalene; stabilization; sunflower flour; sustainability; technofunctional properties; thin stillage; tocols; tocopherols; tocotrienols; total phenolic content; ultrasound-assisted extraction; valorisation; valorization; value addition; vegetable pomace; volatile organic compounds; waste utilisation; α-glucosidase
• ISBN: 9783036537054; 3036537066; 9783036537061; 3036537058
• DOI: 10.3390/books978-3-0365-3706-1

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.