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
Betal nemt med kort, Klarna, Apple Pay eller Google Pay. Ikke tilfreds? Du har altid 14 dages fortrydelsesret. Læs mere i vores vilkår. Har du spørgsmål, så send os en mail på hello@memmo.org.
Memmo gør det nemmere at studere – uanset hvor du er i verden. Hos os samler du dine kursusbøger og smarte studieværktøjer ét sted: resuméer, quizzer, podcasts og flashcards. Og så er der Ted, din studieven, der svarer på alt, du undrer dig over. Over 50 000 studerende studerer allerede her – bygget til at hjælpe dig med at lære hurtigere og stresse mindre.