Häftad, Engelska, 2022

Technologies to Recover Polyphenols from AgroFood By-products and Wastes

Av Elisabete M.C. Alexandre, Jorge M.A. Saraiva, Manuela Pintado

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Beskrivning

Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors. Polyphenols are characterized by different AgroFood by-products and waste sources, hence this book explores the practical applications of these polyphenols in the development of functional foods and pharmaceutical and cosmetic products. Containing definitions, case studies, applications, literature reviews, and coverage of recent developments, this book will be a welcomed resource for food scientists, including those working in sustainability, agriculture and engineering.

Promotes a circular economy by discussing the valorization of these compounds
Features case studies that enable the reader to understand the potential of several polyphenols and the possibilities regarding their incorporation into several matrixes
Presents tools for the development of new lines of research or in support of ongoing investigations with solutions for existing challenges

Produktinformation

Utgivningsdatum: 2022-08-18
Mått: 191 x 235 x 25 mm
Vikt: 790 g
Format: Häftad
Språk: Engelska
Antal sidor: 384
Förlag: Elsevier Science
ISBN: 9780323852739

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Elisabete M.C. Alexandre graduated in Biotechnological Engineering from U. of Algarve and finished the Ph.D. in 2011 in Biotechnology (Food Science and Engineering) at College of Biotechnology, Portuguese Catholic University of Porto. Since 2019, she joined at U. of Aveiro as Contracted Researcher. Currently, her research has been focused on the extraction of bioactive compounds, including polyphenols, by green and emergent technologies, the study of their bioactivities and their application in the development of new fortified/supplemented food products Dr. Jorge A. Saraiva is professor of food technology, biocatalysts and food biotechnology, among other subjects. He holds a PhD in biotechnology, with a specialization in food science and engineering. His research focus is on non-conventional/emergent processing, particularly on high pressure (~ 9000 atm) for: i) cold pasteurization of foods, food properties improvement and new foods production; ii) biotechnological applications (ex: microbial growth in extreme conditions)) and biocatalysis and cold extraction of natural compounds (ex: pharmaceuticals) under pressure. Manuela Pintado is Associate Professor of the College of Biotechnology of the Portuguese Catholic University (ESB-UCP), Associate Director of ESB UCP and the director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory), an ESB UCP research unit and Associate Laboratory. Her research work is focused on functional ingredients/foods (particularly lipids, peptides, and polyphenols), and by-products valorization thought the development of new functional products.

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