Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products最新文献_第2页

Gums—Characteristics and Applications in the Food Industry 口香糖的特性及其在食品工业中的应用

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products Pub Date : 2020-12-23 DOI: 10.5772/intechopen.95078

Diego Aires da Silva, Giselle Cristine Melo Aires, R. S. Pena

引用次数: 7

Valorization Technologies of Marine By-Products 海洋副产品的增值技术

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products Pub Date : 2020-12-07 DOI: 10.5772/INTECHOPEN.95031

A. Kaanane, Hind Mkadem

{"title":"Valorization Technologies of Marine By-Products","authors":"A. Kaanane, Hind Mkadem","doi":"10.5772/INTECHOPEN.95031","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.95031","url":null,"abstract":"Generally, in different countries, strategies to improve food security have focused on increasing food production, which contributes to climate pollution and increases stress on scarce natural resources such as water and land. Due to the increase of world population (estimated to be 9 milliards in 2050), to the limited biological resources and to the increase of environmental pollution, there is a need in innovation in food industry. This can be done by improving food quality through new technologies for valorization of food and food by-products. According to Food and Agriculture Organization (FAO), one third of world food production is lost or wasted along the food supply chain. In the sector of fisheries and aquaculture, 35% of the world’s harvest is lost or wasted each year. Thus, the valorization of marine by-products should be an obligation to assure the world food security and to satisfy the growing demand for fishery products. The objectives of this study are: First to review the sources of by-products and their characteristics and second to describe and evaluate the different technologies that are or can be used to valorize marine by-products in production of marine oils and concentrated fatty acids.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129163488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Utilization of Starch in Food and Allied Industries in Africa: Challenges and Prospects 淀粉在非洲食品和相关工业中的利用:挑战和前景

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products Pub Date : 2020-12-02 DOI: 10.5772/intechopen.95020

A. Raji

引用次数: 2

Valorization of Native Nuts from Brazil and Their Coproducts 巴西原生坚果及其副产品的价值评价

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products Pub Date : 2020-12-02 DOI: 10.5772/intechopen.95056

Renan Danielski, Gabriela Polmann, J. M. Block

{"title":"Valorization of Native Nuts from Brazil and Their Coproducts","authors":"Renan Danielski, Gabriela Polmann, J. M. Block","doi":"10.5772/intechopen.95056","DOIUrl":"https://doi.org/10.5772/intechopen.95056","url":null,"abstract":"The consumption of nuts as part of a healthy diet and active lifestyle has long been associated with chronic disease prevention. Nuts and their coproducts such as oil, cake, plant-based milk substitutes, flour, and shell are rich in lipids, proteins, phenolics, and other bioactive compounds. Nut flour also presents interesting physical properties, such as water or oil holding capacity, foam properties, emulsifying activity, and emulsion stability. These biological and physical properties make these products commercially attractive as organic ingredients in several foods such as spreads, bakery products, and cereal bars. In this chapter, the nutritional and bioactive profiles, as well as the evidenced health-promoting effects of nuts originating from Brazil, will be discussed. The focus will be on commercial nuts such as cashews, pecan, and Brazil nuts, along with some underexplored and relatively unknown indigenous species, such as sapucaia, chichá, monguba, and pracaxi. The knowledge of these Brazilian native nuts and their coproducts is important for stimulating their consumption among the population and their large-scale commercialization.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125787569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization Options of Strawberry Extrudate Agro-Waste. A Review 草莓挤出物农业废弃物的增值选择。回顾

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products Pub Date : 2020-10-12 DOI: 10.5772/intechopen.93997

J. Cubero-Cardoso, A. Serrano, Á. Trujillo-Reyes, Denys K. Villa-Gómez, R. Borja, Fernando G. Fermoso

{"title":"Valorization Options of Strawberry Extrudate Agro-Waste. A Review","authors":"J. Cubero-Cardoso, A. Serrano, Á. Trujillo-Reyes, Denys K. Villa-Gómez, R. Borja, Fernando G. Fermoso","doi":"10.5772/intechopen.93997","DOIUrl":"https://doi.org/10.5772/intechopen.93997","url":null,"abstract":"This review summarizes and critically analyzes the different types of potential valorization options for strawberry extrudate in order to have a broader overview of the potential management of this waste. Animal feed is commonly used as a management option for the strawberry extrudate; however, most of the strawberry extrudate is disposed in landfills. Strawberry extrudate contains different bioactive compounds that encourage the use of an alternative management approach than landfilled. The present review offers a complete comparative, including the advantages and drawbacks of each reviewed technique, to facilitate the selection of the most suitable technology for the different valorization scenarios. This review has been structured in three sections: 1. Composition of the strawberry extrudate and strawberry especially focused on their content in bioactive compounds. 2. The different techniques of extraction and purification of bioactive compounds. 3. The handling and management of the resulting biomass after the extraction process of bioactive compounds.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131329181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6