Comunian et al., 2021 - Google Patents
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation processComunian et al., 2021
- Document ID
- 5431329581577313360
- Author
- Comunian T
- Silva M
- Souza C
- Publication year
- Publication venue
- Trends in Food Science & Technology
External Links
Snippet
Background Continuous increase in global human population and depletion of natural resources threat to environment needs and sustainable food supply. In particular, food industries generate an extensive amount of by-products. Several studies have shown that …
- 235000013305 food 0 title abstract description 220
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Comunian et al. | The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process | |
| Galanakis | Functionality of food components and emerging technologies | |
| Neri-Numa et al. | Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems | |
| Akbarbaglu et al. | Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications | |
| Shahidi et al. | Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review | |
| Santos et al. | Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities | |
| US9526267B2 (en) | Nutrient-dense meat structured protein products | |
| Barros de Medeiros et al. | Microalgae as source of functional ingredients in new-generation foods: Challenges, technological effects, biological activity, and regulatory issues | |
| de Souza Simões et al. | Micro-and nano bio-based delivery systems for food applications: In vitro behavior | |
| JP2021119791A (en) | Meat-like food products | |
| Hathwar et al. | Characteristics and consumer acceptance of healthier meat and meat product formulations—a review | |
| US11019836B2 (en) | Food products comprising cell wall material | |
| Wang et al. | Health-promoting food ingredients and functional food processing | |
| CN103445169A (en) | Instant germ mixing powder and preparation method thereof | |
| Mateos-Aparicio et al. | Food industry processing by-products in foods | |
| Hamed et al. | Encapsulation of microalgal-based carotenoids: recent advances in stability and food applications | |
| McClements | Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods | |
| Botez et al. | Meat product reformulation: Nutritional benefits and effects on human health | |
| Zhou et al. | Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects | |
| Mohammadian et al. | Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems | |
| Flamminii et al. | Applications of compounds recovered from olive mill waste | |
| Guldiken et al. | Innovations in functional foods development | |
| Ghoshal | Beverages: A potential delivery system for nutraceuticals | |
| De Leonardis et al. | Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications | |
| Šovljanski et al. | From Agricultural Waste to Functional Food Products: An Overview |