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Valorization of food manufacturing waste (Other vegetables (chestnut seeds…
Valorization of food manufacturing waste
Citrus Fruits
Small edible portion
Large amount of waste material
Residual compuds source of
soluble sugars
fibers
flavonoids
organic acids
minerals
oils
vitamins
Applications
Obtainment of purified sugar concentrates
Cattle Feed
Fat replacer in ice cream
Exotic Fruits
By-Products
Peels
Seeds
Flesh
Rich in
Carotenoids
Vitamins
Bioactive Compounds
Fibers
Applications
Antimicrobial
Flavoring
Antioxidants
Colorants
Texturizers
Potatoes
Major By-Product
Peels
Contain
Vitamins
Minerals
Starch
Carotenoids
Carbohydrates
Natural Phenols
Applications
Cattle Feed
Antioxidant retarding lipid and protein oxidation
Reduce lipid peroxidation of radiation-processed meat
Tomatoes
bioactive
and
valuable compounds
b-carotene
vitamin C and vitamin E
carotenoids
phenolic compounds
Peels
Containe
fiber
macronutrients
ash
carbohyrates
proteins
soluble sugars
Applications
Additive to increase shelf life of the product
Use as an antioxidant in food formulation
functional
Extraction of lycopenes from peels
Dairy Products
Contain
Fatty Substances
Lactose
Salts
Cleaning chemicals
Proteins
Cheese & Milk Whey
Vegetable natural sanitizing agent
Kefiran Production
Lactic Acid Production
Lactulose Production
Raw Material
Pharmaceutical Industry
Food Industry
Paper Industry
Olive
olive pomace
proteins
fatty acids
pollysaccharides
polyalcohols
polyphenols
olive mill wastewater
oleuropein
hydroxytyrosol
Other vegetables
waste from sagu
Fermentable sugar, enzyme sago residues, mushroom compost
cauliflower
cauliflower trimmings into ready-to-eat products
Increase in dietary fiber and protein content
chestnut seeds
saponins
flavonoids
broccoli
bioactive compounds
glucosinolates, phenolic acids, vitamin C
Meat
Applications
Functional proteins for novel food preparation
Compounds for natural source of phosphate (No Metals)
Gelling, Emulsifying, foaming properties
Cellulase Production
Enhance Protein Properties
Food Ingredients
Hygiene & Health Limitations
60-70% Slaughtered Carcass
40% edible :
20% Inedible
Miscellaneous
Syrup of Liege
antioxidant activity