Bioconversion of wastes to value-added products. (2023)

• Record Type: Book
• Further Information: Note: Edited by Olena Stabnikova, Oleksandr Shevchenko, Viktor Stabnikov, Octavio Paredes-López.
• Editors: Stabnikova, Olena; Shevchenko, Oleksandr; Stabnikov, Viktor; Paredes-López, Octavio
• Contents: Series Preface Preface About the Editors Contributors CHAPTER 1. THE USE OF WASTES FROM THE FLOUR MILLS AND VEGETABLE PROCESSING FOR THE ENRICHMENT OF FOOD PRODUCTS Shevchenko, O. Fursik, V. Drobot, O. Shevchenko Abstract 1.1. Introduction 1.1.1. Oat bran, wastes from the flour mills, and pumpkin cellulose, wastes from vegetable processing, as the sources of dietry fiber for food products manufacturing 1.2. Chemical composition and structural properties of oat bran and pumpkin cellulose 1.3. Functional and structural-mechanical properties of oat bran and pumpkin cellulose 1.4. Influence of oat bran addition on the technological process of bakery product manufacturing and quality of bread 1.4.1. Microbiological and biochemical processes in the dough and structural and mechanical properties of the dough with oat bran 1.4.2. Quality and nutritional value of bakery products with oat bran 1.5. Influence of pumpkin cellulose addition on the bakery manufacturing process and quality of bread 1.5.1. Microbiological and biochemical processes in the dough and structural and mechanical properties of the dough with pumpkin cellulose 1.5.2. Quality and nutritional value of bakery products with pumpkin cellulose 1.6. Conclusions References CHAPTER 2. BIOTRANSFORMATION OF COLLAGEN-CONTAINING MEAT MATERIALS INTO VALUABLE PRODUCT O. Topchii, V. Pasichnyi, A. Marynin, O. Stabnikova ; Abstract 2.1 Introduction 2.1.1. Meat processing co-products for human consumption 2.2. 2.2. Collagen and its practical applications 2.3. Application of enzymes to hydrolyze meat collagen-containing materials 2.4. Enzymatic treatment of collagen-containing meat raw materials to obtain protein enricher for meat poducts 2.5. Effect of the protein enricher addition on quality of chopped semi-finished meat products 2.6. Conclusions References CHAPTER 3. THE USE OF WINE WASTE AS A SOURCE OF BIOLOGICALLY ACTIVE SUBSTANCES IN CONFECTIONERY TECHNOLOGIES N. Grevtseva, O. Gorodyska, T. Brykova, S. Gubsky Abstract 3.1. Introduction 3.2. Grape pomace as a valuable by-product to be used in confectionary technologies 3.2.1. Valorization of grape pomace as a source of nutrients and bioactive compounds 3.2.2. Application of grape seed and skin powders in confectionery technologies 3.3. Characteristics of grapes seeds and skin powder as formulation ingredients 3.4. Application of grape seeds powder in confectionery coating technologies 3.4.1. Choice of fats for confectionery coatings 3.4.2. Comparison of grape seed and cocoa powders 3.4.3. Influence of grape seed powder on the oxidation and hydrolysis of fats 3.4.4. Development of confectionery coating technologies with grape seed powders 3.4.5. Quality characteristics of confectionery coatings 3.5. Application of grape seed and grape skin powders in butter biscuit technologies 3.5.1. Effect of addition of grape seed and skin powders on dough properties 3.5.2. Formulation of butter biscuits 3.5.3. Impact of grape seed and skin powders on oil oxidation in butter biscuits 3.5.4. Quality indicators of butter biscuits 3.6. Conclusions References CHAPTER 4. MILK WHEY ENRICHED WITH MAGNESIUM AND MANGANESE FOR FOOD PRODUCTION O. Kochubei-Lytvynenko, O. Bilyk, V. Stabnikov, A. Dubivko
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2023
• Extent: 1 online resource (366 pages), illustrations (black and white)
• Subjects: 664.00286; Biomass conversion; Food industry and trade -- Waste minimization
• Languages: English
• ISBNs: 9781000923438; 9781000923391
• Related ISBNs: 9781032348797
• Notes: Note: Description based on CIP data; resource not viewed.
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