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Food industry by-products valorization and new ingredients: cases of study

2020Book part Open access
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dc.contributor.authorRodriguez-Lopez, Antonio D.
dc.contributor.authorMelgar Castañeda, Bruno
dc.contributor.authorConidi, Carmela
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCassano, Alfredo
dc.contributor.authorGarcia-Castello, Esperanza M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-03-01T11:13:44Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-03-01T11:13:44Z
dc.date.issued2020
dc.description.abstractThe concern about food and beverages is gaining importance for the general public in terms of health and more environmentally sustainable food products. Healthy foods imply the awareness on their safety, nutritional characteristics, and the potential inclusion of nutritive complements such as antioxidants, vitamins, and proteins, which promote a benefit to the consumer's health. Also, organic foods, with less added chemicals such as pesticides, are more demanded recently. The environmentally sustainable food production has to reconsider the wastes as by-products that can be transformed to provide valuable compounds (antioxidants, fiber, fuels, etc.) that could be used as new products or raw materials in the food industry or even applied in other sectors such as pharmaceutical, polymer, and energy industries. In this chapter, selected successful case studies in which food wastes are transformed into new products by using different separation and purification technologies will be shown. Furthermore, the use of different wild vegetables from natural environments as a source of valuable compounds and new ingredients will be described.en_EN
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRodriguez-Lopez, Antonio D.; Melgar, Bruno; Conidi, Carmela; Barros, Lillian; Ferreira, Isabel C.F.R.; Cassano, Alfredo; Garcia-Castello, Esperanza M. (2020). Food industry by-products valorization and new ingredients: cases of study. In Sustainability of the food system: sovereignty, waste, and nutrients bioavailability. p. 71-99. ISBN 978-012818293-2en_EN
dc.identifier.doi10.1016/B978-0-12-818293-2.00005-7en_EN
dc.identifier.isbn978-012818293-2
dc.identifier.urihttp://hdl.handle.net/10198/23438
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationundefined
dc.subjectBiorefineryen_EN
dc.subjectBy-productsen_EN
dc.subjectHealthyen_EN
dc.subjectNew ingredientsen_EN
dc.subjectRecoveryen_EN
dc.subjectValuableen_EN
dc.subjectWasteen_EN
dc.titleFood industry by-products valorization and new ingredients: cases of studyen_EN
dc.typebook part
dspace.entity.typePublication
person.familyNameMelgar Castañeda
person.familyNameBarros
person.familyNameFerreira
person.givenNameBruno
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id801C-0CD0-033F
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5825-6872
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id56725706500
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typebookParten_EN
relation.isAuthorOfPublication2a1ce6c9-34e6-4304-a859-54f1afb5a09b
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8

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