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| Preface |
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| Preface to the first edition |
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1 Food Waste Management, Valorization, And Sustainability In The Food Industry |
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3 | (1) |
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1.2 Definitions of "food waste" and "food loss" |
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4 | (1) |
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1.3 Quantities of lost and wasted food and their impact on food security, nutrition, and greenhouse gas emissions |
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4 | (1) |
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5 | (1) |
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1.5 Origin of food waste and food loss |
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6 | (2) |
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1.6 Policy approaches: regional, national, and local |
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8 | (3) |
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1.7 Management of food waste and valorization strategies |
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11 | (2) |
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1.8 How food waste recovery improves the sustainability of food systems |
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13 | (3) |
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16 | (1) |
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16 | (5) |
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2 Classification And Target Compounds |
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2.1 Introduction and current food waste context |
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21 | (1) |
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22 | (2) |
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24 | (2) |
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26 | (3) |
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29 | (1) |
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29 | (5) |
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2.7 Fisheries by-products |
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34 | (2) |
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36 | (1) |
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37 | (1) |
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38 | (1) |
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38 | (13) |
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3 The Universal Recovery Strategy |
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51 | (1) |
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3.2 Characteristics of target compounds |
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52 | (3) |
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3.3 Substrate macro- and microstructure |
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55 | (3) |
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3.4 Selection of the appropriate solvent |
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58 | (3) |
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3.5 Selection of the recovery stages |
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61 | (1) |
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3.6 Selection of the appropriate technologies |
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62 | (3) |
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65 | (6) |
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Part II Conventional techniques |
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4 Conventional Macroscopic Pretreatment |
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71 | (1) |
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71 | (1) |
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4.2 Size reduction of solids |
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71 | (2) |
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4.3 Thermal and vacuum concentration |
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73 | (3) |
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4.4 Mechanical separation (centrifugation/mechanical expression) |
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76 | (3) |
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79 | (2) |
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81 | (3) |
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84 | (5) |
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5 Conventional Macro- And Micromolecules Separation |
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Samuel Chetachukwu Adegoke |
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89 | (1) |
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5.2 Ethanol precipitation |
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89 | (2) |
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91 | (2) |
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5.4 Isoelectric solubilization/precipitation |
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93 | (6) |
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99 | (3) |
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102 | (1) |
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102 | (7) |
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6 Conventional Extraction |
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109 | (1) |
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110 | (2) |
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6.3 Acid, alkali, and enzyme extraction |
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112 | (3) |
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6.4 Microwave-assisted extraction |
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115 | (1) |
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6.5 Steam distillation and hydrodistillation |
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116 | (4) |
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6.6 Supercritical fluid extraction |
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120 | (3) |
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6.7 Scale-up and economic issues |
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123 | (1) |
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123 | (1) |
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124 | (1) |
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124 | (5) |
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7 Conventional Purification And Isolation |
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Francisco Amador Riera Rodriguez |
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Francisco Amador Riera Rodriguez |
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129 | (1) |
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129 | (5) |
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134 | (5) |
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139 | (6) |
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145 | (2) |
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147 | (1) |
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147 | (8) |
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8 Conventional Product Formation |
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155 | (2) |
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8.2 Technological functionality and quality properties of food waste components |
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157 | (1) |
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8.3 Product design by emulsification |
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158 | (6) |
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8.4 Product design by microencapsulation |
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164 | (3) |
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167 | (6) |
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Part III Emerging Technologies |
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9 Emerging Macroscopic Pretreatment |
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173 | (1) |
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174 | (3) |
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9.3 Radio-frequency drying |
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177 | (7) |
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9.4 Low-temperature plasma |
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184 | (3) |
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9.5 High hydrostatic pressure |
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187 | (2) |
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189 | (1) |
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189 | (6) |
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10 Emerging Macro- And Micromolecules Separation |
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Krishnamurthy Nagendra Prasad |
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Krishnamurthy Nagendra Prasad |
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195 | (1) |
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195 | (1) |
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10.2 Colloidal gas aphrons |
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195 | (8) |
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10.3 Ultrasound-assisted crystallization |
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203 | (2) |
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10.4 Pressurized microwave extraction |
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205 | (4) |
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10.5 Reverse micellar extraction |
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209 | (4) |
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213 | (1) |
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213 | (6) |
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219 | (1) |
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11.2 Ultrasound-assisted extraction |
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219 | (2) |
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221 | (2) |
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11.4 Pulsed electric field |
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223 | (2) |
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11.5 High-voltage electrical discharge |
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225 | (2) |
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11.6 Emerging membrane extraction |
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227 | (5) |
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11.7 Solvent-induced complexation |
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232 | (4) |
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236 | (1) |
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236 | (5) |
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12 Emerging Purification And Isolation |
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241 | (1) |
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241 | (3) |
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12.3 Aqueous two-phase system |
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244 | (4) |
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12.4 Ion-exchange membrane chromatography |
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248 | (4) |
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252 | (1) |
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252 | (2) |
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254 | (3) |
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13 Emerging Product Formation |
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257 | (1) |
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257 | (4) |
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13.3 Nanoencapsulation methods and scale-up |
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261 | (2) |
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263 | (4) |
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267 | (2) |
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13.6 Pulsed fluidized bed agglomeration |
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269 | (1) |
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270 | (9) |
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Part IV Commercialized aspects and applications |
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14 Cost And Safety Issues Of Emerging Technologies Against Conventional Techniques |
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279 | (1) |
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279 | (3) |
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14.2 Assumptions and calculations |
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282 | (1) |
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14.3 Conventional techniques |
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283 | (1) |
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14.4 Emerging technologies |
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284 | (3) |
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14.5 Calculations based on 2020 ---update assumptions |
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287 | (3) |
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290 | (1) |
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290 | (1) |
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290 | (5) |
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15 Patented And Commercialized Applications |
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Maria Dolores del Castillo |
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15.1 Scale-up and commercialization problems |
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295 | (1) |
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15.2 Protection of intellectual properties |
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295 | (2) |
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15.3 Applications and market products |
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297 | (9) |
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15.4 Potential use of emerging technologies |
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306 | (2) |
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308 | (1) |
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309 | (4) |
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16 Recovery And Applications Of Enzymes From Food Wastes |
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313 | (1) |
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16.2 Enzymes from plant food-processing wastes |
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314 | (6) |
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16.3 Fish and seafood-processing wastes |
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320 | (1) |
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320 | (1) |
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321 | (6) |
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17 Applications Of Compounds Recovered From Olive Mill Waste |
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327 | (1) |
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17.2 Olive oil production |
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327 | (1) |
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17.3 Olive mill waste streams |
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328 | (1) |
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17.4 Composition and bioactive profile |
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329 | (2) |
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17.5 Extraction of bioactive compounds |
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331 | (1) |
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17.6 Stabilization and encapsulation of extracts |
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332 | (1) |
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17.7 Application of bioactive as functional ingredients in food matrices |
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333 | (10) |
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17.8 Consumer acceptance of olive oil by-product as a food ingredient |
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343 | (2) |
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345 | (1) |
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346 | (9) |
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18 Application Of Compounds From Grape Processing By-Products: Formulation Of Dietary Fiber And Encapsulated Bioactive Compounds |
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18.1 Recovery of bioactive compounds from winemaking by-products |
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355 | (1) |
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18.2 Application of antioxidant dietary fiber from winemaking by-products |
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355 | (2) |
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18.3 Application of phenolic from winemaking by-products encapsulated in powders |
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357 | (3) |
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18.4 Application of phenolic from winemaking by-products encapsulated in hydrogel |
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360 | (2) |
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18.5 Application of phenolic from winemaking by-products encapsulated in emulsions and liposomes |
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362 | (2) |
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364 | (1) |
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364 | (3) |
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19 Plant-Based By-Products |
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Inmaculada Mateos-Aparicio |
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367 | (1) |
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19.2 Bioactive ingredients |
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367 | (5) |
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19.3 Plant-based by-products |
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372 | (18) |
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390 | (1) |
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391 | (8) |
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20 Applications In Bakery Products |
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399 | (15) |
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414 | (1) |
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414 | (1) |
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415 | (4) |
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21 Valorization Of Meat By-Products |
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21.1 Evolution of meat by-products consumption and utilization |
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419 | (2) |
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21.2 Definitions of meat primary products and by-products |
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421 | (5) |
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21.3 Trends in supply of meat-derived proteins for human consumption |
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426 | (4) |
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21.4 Edible and inedible by-products of the meat industry |
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430 | (4) |
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21.5 Valorization of meat by-products |
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434 | (1) |
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21.6 Meat by-products as a source of proteins |
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435 | (1) |
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21.7 By-products as a source of bioactive peptides |
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436 | (1) |
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21.8 By-products as a source of functional food ingredients |
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437 | (2) |
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439 | (1) |
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439 | (6) |
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22 Potential Applications Of Food Industrial By-Products In The Dairy Industry |
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445 | (1) |
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22.2 Nutraceutical compounds |
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445 | (3) |
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22.3 Milk-clotting agents |
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448 | (1) |
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22.4 Stabilizers and texturizers |
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449 | (1) |
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450 | (1) |
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451 | (1) |
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452 | (3) |
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455 | (1) |
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455 | (6) |
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23 Antimicrobial Compounds To Improve Foods' Shelf Life |
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461 | (1) |
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461 | (2) |
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23.3 Mechanisms of action of natural antimicrobial agents |
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463 | (1) |
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23.4 Antimicrobial agents and their sources |
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464 | (10) |
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23.5 Application of antimicrobial agents for shelf life enhancement of food |
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474 | (2) |
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476 | (1) |
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477 | (6) |
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483 | (2) |
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24.2 Properties of antioxidant and bioactive compounds recovered from food industry by-products |
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485 | (2) |
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24.3 Application of compounds recovered from food processing by-products in the food industry |
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487 | (1) |
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24.4 Ingredients from by-products: interactions in foods and beverages |
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488 | (1) |
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24.5 Fortified food and supplement, including bioactive ingredients and compounds from by-products |
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489 | (5) |
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24.6 Compounds from by-products as food ingredients: regulatory framework and health claims |
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494 | (3) |
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497 | (1) |
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497 | (6) |
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25 Cosmetics---Food Waste Recovery |
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Maria de la Luz Cadiz-Gurrea |
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503 | (1) |
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503 | (1) |
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25.2 Fresh fruit by-products |
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504 | (11) |
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25.3 Vegetable by-products |
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515 | (3) |
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25.4 Tropical fruit by-products |
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518 | (1) |
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519 | (2) |
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521 | (1) |
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521 | (1) |
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522 | (1) |
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522 | (7) |
| Index |
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529 | |
Lisainfo e-raamatute kohta