publication . Article . Other literature type . 2014

Recovery of Biomolecules from Food Wastes — A Review

Antonietta Baiano;
Open Access English
  • Published: 01 Sep 2014 Journal: Molecules, volume 19, issue 9, pages 14,821-14,842 (issn: 1420-3049, Copyright policy)
  • Publisher: MDPI AG
Food wastes are produced by a variety of sources, ranging from agricultural operations to household consumption. About 38% occurs during food processing. At present, the European Union legislation encourages the exploitation of co-products. This valorisation can be achieved through the extraction of high-value components such as proteins, polysaccharides, fibres, flavour compounds, and phytochemicals, which can be re-used as nutritionally and pharmacologically functional ingredients. Extraction can proceed according to solid-liquid extraction, Soxhlet extraction, pressurized fluid extraction, supercritical fluid extraction, ultrasound-assisted extraction, microw...
Persistent Identifiers
Medical Subject Headings: food and beverages
free text keywords: biomass, by-products, dietary fiber, food waste, nutraceutical products, phenolic compounds, recovery, Review, lcsh:Organic chemistry, lcsh:QD241-441, Food processing, business.industry, business, Pulp and paper industry, Supercritical fluid extraction, Valorisation, European union, media_common.cataloged_instance, media_common, Environmental science, Sugar, Bran, Food science
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