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Recovery of biomolecules of high benefit from food waste
Recovery of biomolecules of high benefit from food waste
- Source :
- Current Opinion in Food Science. 22:43-54
- Publication Year :
- 2018
- Publisher :
- Elsevier BV, 2018.
-
Abstract
- Food waste comprises raw or cooked food materials, including all food loss before, during or after meal domestic preparation, as well as all material removed during all food service activities, such as manufacturing, distribution, and retail. It is composed by vegetal or animal materials, counting also bones, carcasses and organs. Due to the enormous vastness of the subject and the number and type of biomolecules obtainable from food waste, in this brief review our attention was focused on two types of animal and vegetable food waste, trying to demonstrate how two models of waste, respectively, can represent a very important source of biomolecules of technological and functional interest.
- Subjects :
- 0106 biological sciences
Food Science
Applied Microbiology and Biotechnology
Waste management
digestive, oral, and skin physiology
food and beverages
Vegetable food
04 agricultural and veterinary sciences
Cooked food
040401 food science
01 natural sciences
Food waste
0404 agricultural biotechnology
010608 biotechnology
Food service
Business
Subjects
Details
- ISSN :
- 22147993
- Volume :
- 22
- Database :
- OpenAIRE
- Journal :
- Current Opinion in Food Science
- Accession number :
- edsair.doi.dedup.....590f7e7420170f89bf34fe1501f01527
- Full Text :
- https://doi.org/10.1016/j.cofs.2018.01.012