Agricultural and Food Waste

The 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 spo...

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Bibliographic Details
Format:	Online
Language:	English
Published:	MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:	Natural red pigment Monascus purpureus Brewer’s spent grain Submerged fermentation Plackett-Burman design Chemical characterization X-ray photoelectron spectroscopy (XPS) Fourier-transform infrared spectroscopy (FTIR) Cucumis melo polyphenols flavonoids antioxidants by-products waste valorization LC-MS/MS fatty acids antioxidant activity reutilization of food waste salted egg white ovalbumin extraction aqueous two-phase flotation cork volatile compounds aroma waste bioactive compounds food waste functional foods characterization and extraction phytochemicals climatic change phenolic compounds thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Online Access:	ONIX_20210501_9783039433469_1058
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Agricultural and Food Waste

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