Sangam: A Confluence of Knowledge Streams

Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy

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dc.creator Kachrimanidou, Vasiliki
dc.creator Kopsahelis, Nikolaos
dc.date 2021-02-11T07:48:45Z
dc.date 2021-02-11T07:48:45Z
dc.date 2020-01-07 09:08:26
dc.date 2019
dc.date.accessioned 2023-02-18T19:29:17Z
dc.date.available 2023-02-18T19:29:17Z
dc.identifier 43241
dc.identifier https://directory.doabooks.org/handle/20.500.12854/40275
dc.identifier https://mdpi.com/books/pdfview/book/1911
dc.identifier.uri http://localhost:8080/xmlui/handle/CUHPOERS/249627
dc.description The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era.
dc.format application/octet-stream
dc.language eng
dc.publisher MDPI - Multidisciplinary Digital Publishing Institute
dc.rights open access
dc.subject TP248.13-248.65
dc.subject T1-995
dc.subject ash content
dc.subject sorghum milling waste
dc.subject lipids
dc.subject compost
dc.subject oleic acid
dc.subject microbial oil
dc.subject bioprocess development
dc.subject glucoamylase
dc.subject fatty acid methyl esters
dc.subject oleaginous yeast
dc.subject integrated biorefineries
dc.subject biorefineries
dc.subject hydrophobic substrates
dc.subject food processing
dc.subject hydrophilicity
dc.subject biodiesel
dc.subject films
dc.subject biodegradability
dc.subject clarified butter sediment waste
dc.subject submerged fungal fermentation
dc.subject blood plasma protein powder
dc.subject Morchella
dc.subject hydrogels
dc.subject heat-induced gelation
dc.subject sustainability
dc.subject bacterial cellulose
dc.subject bioprocesses
dc.subject circular economy
dc.subject olive waste
dc.subject prebiotics
dc.subject Rhodosporidium toruloides
dc.subject carotenoids
dc.subject waste valorization
dc.subject glucosamine
dc.subject food-processing
dc.subject size exclusion chromatography (SEC)
dc.subject bioeconomy
dc.subject food waste valorization
dc.subject whey proteins
dc.subject arabinoxylan
dc.subject Ostwald ripening
dc.subject emulsion
dc.subject emulsifier
dc.subject food biotechnology
dc.subject drying method
dc.subject polysaccharides
dc.subject food packaging
dc.subject texture
dc.subject lactose esters
dc.subject morel mushrooms
dc.subject circular-economy
dc.subject solid state fermentation
dc.subject bioactive compounds
dc.subject edible films
dc.subject hydrolysis
dc.subject Aspergillus awamori
dc.title Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy
dc.resourceType book
dc.alternateIdentifier 9783039217533
dc.alternateIdentifier 9783039217526
dc.alternateIdentifier 10.3390/books978-3-03921-753-3
dc.licenseCondition Attribution-NonCommercial-NoDerivatives 4.0 International
dc.identifierdoi 10.3390/books978-3-03921-753-3
dc.relationisPublishedBy 46cabcaa-dd94-4bfe-87b4-55023c1b36d0
dc.relationisbn 9783039217533
dc.relationisbn 9783039217526
dc.pages 146


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