Details
| Originalsprache | Englisch |
|---|---|
| Titel des Sammelwerks | Natural Antioxidants to Enhance the Shelf-Life of Food |
| Herausgeber (Verlag) | Elsevier |
| Seiten | 147-176 |
| Seitenumfang | 30 |
| ISBN (elektronisch) | 9780443153860 |
| ISBN (Print) | 9780443153877 |
| Publikationsstatus | Veröffentlicht - 2024 |
Abstract
With about one-third of foods produced around the globe is wasted and never consumed, the issue of food waste and loss continues to be one of the major challenges to food sustainability and food security. This chapter will first look at recent literature on various natural antioxidants that can be extracted from agro-industrial by-products, such as fruits and vegetable by-products (skin, peels, pomace, seeds, husk, etc.), grains and oilseeds by-products (bran, press cakes, meal, etc.), and dairy, meat, and poultry by-products (whey, skin, viscera, etc.). Then, traditional and emerging techniques used to recover these natural antioxidants from agro-industrial waste and by-products will be discussed, and examples of their applications in various food categories will be presented. Finally, limitations, future prospects, and conclusions will be described.
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Natural Antioxidants to Enhance the Shelf-Life of Food. Elsevier, 2024. S. 147-176.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Beitrag in Buch/Sammelwerk › Forschung › Peer-Review
}
TY - CHAP
T1 - Natural antioxidants from agro-industrial by-products and applications in foods
AU - Ucak, Ilknur
AU - Kour, Jasmeet
AU - Smaoui, Slim
AU - Elsheikh, Wadah
AU - Esatbeyoglu, Tuba
AU - Hassoun, Abdo
N1 - Publisher Copyright: © 2024 Elsevier Inc. All rights reserved.
PY - 2024
Y1 - 2024
N2 - With about one-third of foods produced around the globe is wasted and never consumed, the issue of food waste and loss continues to be one of the major challenges to food sustainability and food security. This chapter will first look at recent literature on various natural antioxidants that can be extracted from agro-industrial by-products, such as fruits and vegetable by-products (skin, peels, pomace, seeds, husk, etc.), grains and oilseeds by-products (bran, press cakes, meal, etc.), and dairy, meat, and poultry by-products (whey, skin, viscera, etc.). Then, traditional and emerging techniques used to recover these natural antioxidants from agro-industrial waste and by-products will be discussed, and examples of their applications in various food categories will be presented. Finally, limitations, future prospects, and conclusions will be described.
AB - With about one-third of foods produced around the globe is wasted and never consumed, the issue of food waste and loss continues to be one of the major challenges to food sustainability and food security. This chapter will first look at recent literature on various natural antioxidants that can be extracted from agro-industrial by-products, such as fruits and vegetable by-products (skin, peels, pomace, seeds, husk, etc.), grains and oilseeds by-products (bran, press cakes, meal, etc.), and dairy, meat, and poultry by-products (whey, skin, viscera, etc.). Then, traditional and emerging techniques used to recover these natural antioxidants from agro-industrial waste and by-products will be discussed, and examples of their applications in various food categories will be presented. Finally, limitations, future prospects, and conclusions will be described.
KW - Agro-industrial by-products
KW - Applications of antioxidants
KW - Natural antioxidants
KW - Traditional and innovative techniques
UR - http://www.scopus.com/inward/record.url?scp=85205337512&partnerID=8YFLogxK
U2 - 10.1016/B978-0-443-15386-0.00006-0
DO - 10.1016/B978-0-443-15386-0.00006-0
M3 - Contribution to book/anthology
AN - SCOPUS:85205337512
SN - 9780443153877
SP - 147
EP - 176
BT - Natural Antioxidants to Enhance the Shelf-Life of Food
PB - Elsevier
ER -