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Recovery of biomolecules of high benefit from food waste

Recovery of biomolecules of high benefit from food waste

Authors :
Antonio d'Acierno
Maria Neve Ombra
Filomena Nazzaro
Raffaele Coppola
Florinda Fratianni
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.

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