By-Products: Characterisation and Use as Food

doi:10.3390/books978-3-0365-3706-1

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By-Products: Characterisation and Use as Food

Edited by

June 2022

252 pages

ISBN978-3-0365-3705-4 (Hardback)
ISBN978-3-0365-3706-1 (PDF)

https://0-doi-org.brum.beds.ac.uk/10.3390/books978-3-0365-3706-1

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This book is a reprint of the Special Issue By-Products: Characterisation and Use as Food that was published in

Biology & Life Sciences

Chemistry & Materials Science

Engineering

Public Health & Healthcare

Summary

There is an increased need to design circular economy models to make our food system more sustainable. This book brings together a review, a short communication, and several research articles showcasing a range of circular economy initiatives: some that valorise and characterise by-products using different technologies, others that apply by-products to new upcycled food products, and finishing with one article investigating consumer attitudes towards a food that comes from a circular economy initiative. This book highlights the diversity of expertise needed to valorise by-products from farm to fork and presents different by-products, technologies, and potential applications.

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Hardback

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Keywords

meat byproducts; porcine heart; protein extraction; response surface methodology; technofunctional properties; bioethanol co-products; post-fermentation corn oil; distiller’s corn oil; thin stillage; by-products; valorization; bioactive molecules; phytosterols; squalene; tocopherols; tocotrienols; tocols; carotenoids; rice bran; stabilization; antioxidants; functional properties; bioactives; anti-nutritional components; rice bran; solid state fermentation; antioxidant activity; bioactive compounds; Aspergillus oryzae; HPLC; total phenolic content; reducing power assay; antioxidants; biorefinery; olive-derived biomass; ultrasound-assisted extraction; valorization; animal welfare; circular economy; consumer acceptance; consumer attitudes; food waste; insects as feed; Nvivo; poultry; qualitative study; sustainability; muffins; by-product; valorisation; sunflower flour; amino acid profile; antioxidant activity; mineral content; fibre content; FRAP; PCL assay; functional ovine cheese; grape pomace powder; Lactococcus lactis; physicochemical properties; polyphenols; volatile organic compounds; antioxidant properties; defatted seeds of Oenothera biennis; α-glucosidase; aldose reductase; antioxidant; polyphenols; nutrients; purple corn cob; anthocyanins; Arabic gum; accelerated stress protocol; forced degradation; moisture-modified Arrhenius equation; mango by-products; valorization; fortification; value addition; in vitro digestion; maize porridge; vegetable pomace; dairy beverage; fluidized bed; heat-sensitive compounds; functional food; palatability; by-products; Canis familiaris; DIY formula; sustainability; Prunus dulcis; almond skins; almond hulls; almond shells; almond blanch water; bioactive compounds; bioactivities; agri-waste management; cava lees; phenolic extract; food by-product; lactic acid bacteria; fermented sausages; Salmonella spp.; Listeria monocytogenes; revalorization; waste utilisation; date seed powder; cookies; sensory analysis