TY - BOOK ID - 113601458 TI - Valorization of Food Processing By-Products AU - Poiana, Marco AU - Caponio, Francesco AU - Piga, Antonio PY - 2022 SN - 3036559507 3036559493 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Technology, engineering, agriculture KW - by-product KW - rheological properties KW - optimization KW - melting profile KW - antioxidant activity KW - mayonnaise KW - olive mill wastewater KW - oxidative stability KW - phenolic extract KW - pork KW - fatty acid KW - amino acid KW - mineral KW - meat KW - sustainability KW - spent biomass KW - prebiotic potential KW - enzymatic digestion KW - biorefinery KW - circular economy KW - by-products KW - ovine scotta KW - bioactive peptides KW - bromelain KW - pancreatin KW - dipeptidyl peptidase IV inhibition KW - ovine second whey cheese KW - enzymatic hydrolysis KW - wasted bread KW - bioprocessing KW - lactic acid bacteria KW - soil amendment KW - byproducts KW - vegetable oil industry KW - phenolics KW - flavonoids KW - photochemiluminescence KW - cold-pressed oil by-product KW - gum KW - thixotropic behavior KW - low-fat vegan mayonnaise KW - thickeners KW - gelling agents KW - tomato pomace KW - lycopene KW - β-carotene KW - extraction KW - food by-products KW - deep eutectic solvents KW - non-thermal drying KW - stilbene KW - vine shoots KW - viticulture waste KW - trans-resveratrol KW - ε-viniferin KW - Italian varieties KW - no-waste KW - omega-3 KW - smart sensors KW - reuse KW - fish oil industry KW - recovery KW - chemometrics KW - lipid profile KW - aquafaba KW - cold-pressed oils KW - confocal laser scanning microscopy KW - egg replacement KW - physicochemical properties KW - radical scavenging activity KW - vegan mayonnaise KW - Amberlite resin KW - hazelnut skin KW - polyphenols KW - Pinot noir pomace KW - solid–liquid extraction KW - valorization KW - fatty acids KW - derivatization KW - cranberry pomace KW - dietary fiber KW - technological properties KW - kiwi byproducts KW - probiotic KW - prebiotic KW - Lactobacillus casei KW - ingredients KW - functional foods KW - microbial spoilage KW - lipidic oxidation KW - antioxidant KW - predictive microbiology KW - food preservation KW - food safety KW - sustainable strategy KW - by-product reuse KW - kinetic parameters KW - Olea europaea KW - waste reuse KW - inulin KW - high polymerization degree KW - functional pasta KW - glycemic index KW - prebiotics growth KW - n/a KW - solid-liquid extraction UR - https://www.unicat.be/uniCat?func=search&query=sysid:113601458 AB - The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods. ER -