Food waste and by-products are generated in all stages of food supply chain and it is estimated that third of all produced food is wasted. The goal is to minimise avoidable waste, to recover resources in sustainable way and to recycle them back into the food chain. A bibliometric mapping is used to analyse state of the art in non-thermal processing of food waste and by-products. Maximizing product yield, lowering energy consumption, economical, and environmental aspects are essential criteria for designing a new sustainable biorefinery process on food wastes and by-products. Many compounds important for food industry could be recovered or produced by non-thermal processing and bioprocessing: organic acids, antioxidants, aromas, sugars, fibres, proteins etc. These are the emerging technologies to increase the conversion efficiency, to decrease generation of toxic compounds, and to reduce microbial load of substrates. The selected cases of cascade and integrated processes were discussed,... with examples focused on substrates, roles of non-thermal processing and bioprocessing in lactic acid production.
Source:
Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series., 2022, 687-709
TY - CHAP
AU - Đukić-Vuković, Aleksandra P.
AU - Mladenović, Dragana D.
AU - Pejin, Jelena D.
AU - Mojović, Ljiljana V.
PY - 2022
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6152
AB - Food waste and by-products are generated in all stages of food supply chain and it is estimated that third of all produced food is wasted. The goal is to minimise avoidable waste, to recover resources in sustainable way and to recycle them back into the food chain. A bibliometric mapping is used to analyse state of the art in non-thermal processing of food waste and by-products. Maximizing product yield, lowering energy consumption, economical, and environmental aspects are essential criteria for designing a new sustainable biorefinery process on food wastes and by-products. Many compounds important for food industry could be recovered or produced by non-thermal processing and bioprocessing: organic acids, antioxidants, aromas, sugars, fibres, proteins etc. These are the emerging technologies to increase the conversion efficiency, to decrease generation of toxic compounds, and to reduce microbial load of substrates. The selected cases of cascade and integrated processes were discussed, with examples focused on substrates, roles of non-thermal processing and bioprocessing in lactic acid production.
PB - Springer Nature Switzerland AG
T2 - Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series.
T1 - Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases
EP - 709
SP - 687
DO - 10.1007/978-3-030-92415-7_24
ER -
@inbook{
author = "Đukić-Vuković, Aleksandra P. and Mladenović, Dragana D. and Pejin, Jelena D. and Mojović, Ljiljana V.",
year = "2022",
abstract = "Food waste and by-products are generated in all stages of food supply chain and it is estimated that third of all produced food is wasted. The goal is to minimise avoidable waste, to recover resources in sustainable way and to recycle them back into the food chain. A bibliometric mapping is used to analyse state of the art in non-thermal processing of food waste and by-products. Maximizing product yield, lowering energy consumption, economical, and environmental aspects are essential criteria for designing a new sustainable biorefinery process on food wastes and by-products. Many compounds important for food industry could be recovered or produced by non-thermal processing and bioprocessing: organic acids, antioxidants, aromas, sugars, fibres, proteins etc. These are the emerging technologies to increase the conversion efficiency, to decrease generation of toxic compounds, and to reduce microbial load of substrates. The selected cases of cascade and integrated processes were discussed, with examples focused on substrates, roles of non-thermal processing and bioprocessing in lactic acid production.",
publisher = "Springer Nature Switzerland AG",
journal = "Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series.",
booktitle = "Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases",
pages = "709-687",
doi = "10.1007/978-3-030-92415-7_24"
}
Đukić-Vuković, A. P., Mladenović, D. D., Pejin, J. D.,& Mojović, L. V.. (2022). Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases. in Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series.
Springer Nature Switzerland AG., 687-709.
https://doi.org/10.1007/978-3-030-92415-7_24
Đukić-Vuković AP, Mladenović DD, Pejin JD, Mojović LV. Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases. in Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series.. 2022;:687-709.
doi:10.1007/978-3-030-92415-7_24 .
Đukić-Vuković, Aleksandra P., Mladenović, Dragana D., Pejin, Jelena D., Mojović, Ljiljana V., "Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases" in Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series. (2022):687-709,
https://doi.org/10.1007/978-3-030-92415-7_24 . .
