Edible insects in food [0.03%]
食物中的可食用昆虫
Yun-Sang Choi,Jae Hoon Lee,Tae-Kyung Kim et al.
Yun-Sang Choi et al.
Edible insects, with their high protein and lipid content, offer a safe and cost-effective alternative to traditional protein sources. They are environmentally friendly, emitting fewer greenhouse gases and requiring less water than livestoc...
R Anbarasan,Brijesh K Tiwari,R Mahendran
R Anbarasan
The upcycling of seafood side streams emerges as a crucial facet in the quest for circularity within the food industry, surpassing other food sources in its significance. Seafood side stream plays an indispensable role in global food securi...
Rui M S Cruz,Irene Albertos,Janira Romero et al.
Rui M S Cruz et al.
Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging...
Food off-odor generation, characterization and recent advances in novel mitigation strategies [0.03%]
食品异味的产生、特征及新型缓解策略的最新进展
Qiang Xia,Changyu Zhou,Daodong Pan et al.
Qiang Xia et al.
The pronounced perception of off-odors poses a prevalent issue across various categories of food ingredients and processed products, significantly exerting negative effects on the overall quality, processability, and consumer acceptability ...
Shiye Lin,Jianbo Xiao
Shiye Lin
Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids ...
Kouame Fulbert Oussou,Gamze Guclu,Hasim Kelebek et al.
Kouame Fulbert Oussou et al.
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution ...
The potential of citrus by-products in the development of functional food and active packaging [0.03%]
柑橘副产物在功能性食品及活性包装开发中的潜在应用价值
Ana Rita Soares Mateus,Silvia Barros,Angelina Pena et al.
Ana Rita Soares Mateus et al.
Food by-product valorization has become an important research area for promoting the sustainability of the food chain. Citrus fruits are among the most widely cultivated fruit crops worldwide. Citrus by-products, including pomace, seeds, an...
Applications and safety aspects of bioactives obtained from by-products/wastes [0.03%]
副产物/废弃物生物活性物质的应用和安全性方面研究进展
Deniz Günal-Köroğlu,Ezgi Erskine,Gulay Ozkan et al.
Deniz Günal-Köroğlu et al.
Due to the negative impacts of food loss and food waste on the environment, economy, and social contexts, it is a necessity to take action in order to reduce these wastes from post-harvest to distribution. In addition to waste reduction, bi...
Valorization of Olea europaea and olive oil processing by-products/wastes [0.03%]
橄榄果（Olea europaea）和橄榄油加工副产物的综合利用
Lorenzo Rivas-Garcia,Maria D Navarro-Hortal,Jose M Romero-Marquez et al.
Lorenzo Rivas-Garcia et al.
Olive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to...
Harnessing value and sustainability: Fish waste valorization and the production of valuable byproducts [0.03%]
利用价值与可持续性：渔业废弃物的高值化和副产物生产
Sahana M D,Amjad K Balange,P Layana et al.
Sahana M D et al.
The valorization of by-products, that are residual materials resulting from commercial product manufacturing, holds significant potential in various industries such as food, agrochemical, medical, and pharmaceutical sectors. This chapter ex...