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Chapter 11 - Valorization of waste and by-products from food industries through the use of innovative technologies
Resumen
Food waste and by-products, which are normally regarded as not being valuable, have great potential for valuable compounds production. Valorization of these materials not only means more nutrients or bioactive compounds, but also addresses environmental issues caused by discarding these “waste” materials. This chapter discusses the nutritive and economic potential of food waste and by-products, as well as the application of innovative technologies (i.e.,
[ver mas...]
Food waste and by-products, which are normally regarded as not being valuable, have great potential for valuable compounds production. Valorization of these materials not only means more nutrients or bioactive compounds, but also addresses environmental issues caused by discarding these “waste” materials. This chapter discusses the nutritive and economic potential of food waste and by-products, as well as the application of innovative technologies (i.e., electrotechnologies, ultrasound, high hydrostatic pressure, nanotechnology, pressurized fluids) in food waste and by-products valorization. Such technologies improve the perspectives regarding waste utilization, paving the ways toward sustainable industrial development, which is one of the basic pillars for public health.
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![Thumbnail](/xmlui/bitstream/handle/20.500.12123/7930/AgriFoodIndustryStrategies-cover.gif?sequence=3&isAllowed=y)
Autor
Zhu, Zhenzhou;
Gavahian, Mohsen;
Barba, Francisco J.;
Roselló-Soto, Elena;
Bursać Kovačević, Danijela;
Putnik, Predrag;
Denoya, Gabriela Inés;
Fuente
Agri-Food Industry Strategies for Healthy Diets and Sustainability New Challenges in Nutrition and Public Health. Chapter 11: p. 249-266 (2020)
Fecha
2020-03-06
Editorial
Elsevier
ISBN
978-0-12-817226-1
Formato
pdf
Tipo de documento
parte de libro
Palabras Claves
Derechos de acceso
Restringido
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