Inicio > Matemáticas y ciencia > Ciencia: cuestiones generales > The Use of Waste Products from the Food Industry to Obtain High Value-Added Products
The Use of Waste Products from the Food Industry to Obtain High Value-Added Products

The Use of Waste Products from the Food Industry to Obtain High Value-Added Products

 

79,64 €
IVA incluido
Consulta disponibilidad
Editorial:
MDPI AG
Año de edición:
2024
Materia
Ciencia: cuestiones generales
ISBN:
9783725814831

Selecciona una librería:

  • Librería Samer Atenea
  • Librería Aciertas (Toledo)
  • Kálamo Books
  • Librería Perelló (Valencia)
  • Librería Elías (Asturias)
  • Donde los libros
  • Librería Kolima (Madrid)
  • Librería Proteo (Málaga)
¡Pregúntanos!
Sobre IBD

The processing of both plant and animal raw materials by the food industry generates a large amount of waste. Waste products are rarely used in the production chain, and, at best, serve as animal feed products. Unprocessed waste products cause additional disposal costs and also constitute a burden on the natural environment. Concern for the natural environment and the desire to optimize the use of raw materials as well as semifinished products encourage producers and scientists to look for opportunities to reuse what was previously considered worthless waste products. Food industry waste can provide a range of bioactive substances that can improve the nutritional value and functionality of new products. They often contain significant amounts of protein, dietary fiber, fat, vitamins, and a whole range of other biologically active substances. Examples of such waste products that increase the nutritional value of new products are fruit and vegetable pomace, spent coffee grounds, and post-fermentation residues. These products can be used to enrich food products, extend shelf life, or obtain fiber preparations. This strategy fits perfectly into the current trend of zero-waste technology and sustainable development. The possibilities of using the entire range of waste products to obtain products with high added value depend on the ingenuity and creativity of both scientists and food producers, and are not limited to those included in this elaboration.

Artículos relacionados

  • Cases on Research-Based Teaching Methods in Science Education
    Eugene de Silva
    While the great scientists of the past recognized a need for a multidisciplinary approach, today’s schools often treat math and science as subjects separate from the rest. This not only creates a disinterest among students, but also a potential learning gap once students reach college and then graduate into the workforce. Cases on Research-Based Teaching Methods in Science Educ...
  • Enhancing Qualitative and Mixed Methods Research with Technology
    Shalin Hai-Jew
    In light of the expensive nature of quantitative research, such as experiments, researchers must seek other methods of understanding the world around them. As such, new qualitative methods are gaining ground in the modern research community. Enhancing Qualitative and Mixed Methods Research with Technology explores the integration of new digital tools into the research process. ...
  • Emerging Research on Bioinspired Materials Engineering
    Mohamed Bououdina
    Bioinspired materials can be defined as the organic or inorganic materials that mimic naturally occurring substances. With applications in a number of fields such as biomedical, chemical, mechanical, and civil engineering, research on the development of biologically-inspired materials is essential to further advancement. Emerging Research on Bioinspired Materials Engineering pr...
  • Contemporary Knowledge and Systems Science
    As branches of research and knowledge continue to expand, platforms for gathering and understanding new information become important aspects of organizational improvement. Contemporary Knowledge and Systems Science provides emerging research on the methods and applications of knowledge systems in social science, economics, and technological developments. While highlighting topi...
  • BOUQUET OF DYSON, A
    BERNSTEIN JEREMY / Jeremy Bernstein
    University of Texas at Austin My friendship with Freeman Dyson goes back over a half century. My first contact with him goes back to the late 1950s, when I was at the Institute for Advanced Study, and then evolved when I was a consultant at General Atomics in La Jolla, California. Freeman was then trying to design a space ship — the Orion — which would be propelled by atomic bo...
    Disponible

    33,35 €

  • CLOUDS ARE NOT SPHERES
    LESMOIR-GORDON NIGEL / NIGEL LESMOIR-GORDON
     The time is right, following Benoît Mandelbrot's death in 2010, to publish this landmark book about the life and work of this maverick math genius.This compact book celebrates the life and achievements of Benoît Mandelbrot with the ideas of fractals presented in a way that can be understood by the interested lay-person. Mathematics is largely avoided. Instead, Mandelbrot&#...