Microbial Bioprocessing of Agri-food Wastes e-bog
436,85 DKK
(inkl. moms 546,06 DKK)
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 th...
E-bog
436,85 DKK
Forlag
CRC Press
Udgivet
28 april 2023
Længde
232 sider
Genrer
Agriculture, agribusiness and food production industries
Sprog
English
Format
epub
Beskyttelse
LCP
ISBN
9781000838084
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. Explores recent advances in the valorization of agri-food waste into food ingredients Provides technical concepts on the production of various food ingredients of commercial interest Explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes Presents important classes of food ingredients obtained from alternative raw materials Presents sustainable food waste resources and management strategies Presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept. Challenges in applications of re-derived bioactive compounds from food wastes in food formulations