UID:
almahu_9949530705302882
Format:
1 online resource (viii, 232 pages)
ISBN:
9781003341307
,
1003341306
,
9781000838077
,
1000838072
,
9781000838084
,
1000838080
Content:
Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry. In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers. ⁰́Ø Explores recent advances in the valorization of agri-food waste into food ingredients ⁰́Ø Provides technical concepts on the production of various food ingredients of commercial interest ⁰́Ø Explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes ⁰́Ø Presents important classes of food ingredients obtained from alternative raw materials ⁰́Ø Presents sustainable food waste resources and management strategies ⁰́Ø Presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept. ⁰́Ø Challenges in applications of re-derived bioactive compounds from food wastes in food formulations
Note:
Chapter 1. Microbial Valorization of Tomato Waste for the Extraction of Carotenoids: Food Applications. Chapter 2. Bio-Valorization of Citrus-Waste for the Production of Bioactive Molecules for Food Applications. Chapter 3. Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive Peptides as Functional Ingredient for Food Application. Chapter 4. Microbial Fructo-Oligosaccharides Derived From Agri-Food Waste. Chapter 5. Valorization of Vegetal Wastes for the Production of Antioxidants and Vitamins. Chapter 6. Microbial Production of Citric Acid by Agro-Industrial Residues From Solid-State Cultivation. Chapter 7. Agricultural Wastes: A Feedstock for Citric Acid Production Through Microbial Pathway. Chapter 8. Microbial Production of Lactic Acid Using Agri-Food Wastes. Chapter 9. Lactic Acid Production Using Agro-Industrial Waste in Terms of Circular Bioeconomy and Biorefinery: Advances and Perspectives. Chapter 10. Microbial Valorisation of Agroindustrial Wastes for the Generation of Novel Food Flavours.
Language:
English
DOI:
10.1201/9781003341307
URL:
https://www.taylorfrancis.com/books/9781003341307
