Naslov
Innovative Technologies to Extract High-Value Compounds

Autori
Farcas, A. C., Socaci, S. A., Dubravka, Novotni ; Garcia-Vaquero, M.

Kolaboracija
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania ; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

Urednik/ci
Garcia-Vaquero, Marco ; Rocha, João Miguel F.

Izdavač
CRC Press

Grad
Boca Raton

Godina
2023

Raspon stranica
87-114

ISBN
9781003141143

Ključne riječi
ultrasound, microwave, combination technologies, sustainability, circular economy

Sažetak
Current agricultural practices of cereals and pseudocereals generates large amount of lignocellulosic biomass, currently considered as waste, and other by-products during grain processing that are currently underutilised. In general, cereal and pseudocereal by-products can be a source of multiple compounds including proteins and peptides, dietary fibre, lipids and polyphenols that require the development of efficient methods of extraction for their future utilisation as food ingredients. This chapter provides an overview of the chemical composition of cereals and pseudocereal by-products (waste at harvest, milling by-products and by-products of malting and brewing) as well as the current advances in the use of innovative technologies, focusing on ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) methods, for the extraction of high-value ingredients from these by-products. An overview of the current state of the art of the exploitation of cereal and pseudocereal by-products is also provided outlining current challenges, trends and future research opportunities in the field using innovative technologies.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA