000			04180naaaa2200757uu 4500
001			https://directory.doabooks.org/handle/20.500.12854/69312
005			20220220062417.0
020			_abooks978-3-03943-347-6
020			_a9783039433469
020			_a9783039433476
024	7		_a10.3390/books978-3-03943-347-6 _cdoi
041	0		_aEnglish
042			_adc
072		7	_aGP _2bicssc
072		7	_aPS _2bicssc
072		7	_aJFCV _2bicssc
100	1		_aDueñas Paton, Montserrat _4edt
700	1		_aGarcía-Estévez, Ignacio _4edt
700	1		_aDueñas Paton, Montserrat _4oth
700	1		_aGarcía-Estévez, Ignacio _4oth
245	1	0	_aAgricultural and Food Waste : Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization
260			_aBasel, Switzerland _bMDPI - Multidisciplinary Digital Publishing Institute _c2020
300			_a1 electronic resource (83 p.)
506	0		_aOpen Access _2star _fUnrestricted online access
520			_aThe food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spoiled fruits and vegetables, among other waste released in food production, which can be formed during cleaning, processing, cooking, and/or packaging. These wastes are characterized by being an important source of bioactive compounds, such as phenolic compounds, dietary fibers, polysaccharides, vitamins, carotenoids, pigments, and oils, among others. These bioactive compounds are closely associated with beneficial effects on human health. These by-products can be exploited in different industries: in food industries for the development of functional ingredients and/or new foods or natural additives; in pharmaceutical industries for medicinal, healthcare, or cosmetic products; in agricultural industries as fertilizers or animal feed; and in chemical industries, among others. The reutilization of these by-products will ensure the sustainable development of food industries and reduce their environmental impact, which will contribute to the fight against environmental problems, leading to potential mitigation of climatic change. Therefore, the determination of bioactive compound composition in agricultural and food waste and the production of extracts containing these compounds is the first step towards its reutilization.
540			_aCreative Commons _fhttps://creativecommons.org/licenses/by/4.0/ _2cc _4https://creativecommons.org/licenses/by/4.0/
546			_aEnglish
650		7	_aResearch & information: general _2bicssc
650		7	_aBiology, life sciences _2bicssc
650		7	_aFood & society _2bicssc
653			_aNatural red pigment
653			_aMonascus purpureus
653			_aBrewer’s spent grain
653			_aSubmerged fermentation
653			_aPlackett-Burman design
653			_aChemical characterization
653			_aX-ray photoelectron spectroscopy (XPS)
653			_aFourier-transform infrared spectroscopy (FTIR)
653			_aCucumis melo
653			_apolyphenols
653			_aflavonoids
653			_aantioxidants
653			_aby-products
653			_awaste valorization
653			_aLC-MS/MS
653			_afatty acids
653			_aantioxidant activity
653			_areutilization of food waste
653			_asalted egg white
653			_aovalbumin
653			_aextraction
653			_aaqueous two-phase flotation
653			_acork
653			_avolatile compounds
653			_aaroma
653			_awaste
653			_abioactive compounds
653			_afood waste
653			_afunctional foods
653			_acharacterization and extraction
653			_aphytochemicals
653			_aclimatic change
653			_aphenolic compounds
856	4	0	_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/3104 _70 _zDOAB: download the publication
856	4	0	_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/69312 _70 _zDOAB: description of the publication
999			_c70439 _d70439