Utilisation of Bioactive Compounds Derived from Waste in the Food Industry
作者：
关键词: Waste management 、 Food industry 、 Business
摘要:
sci-hub.st 参考文章(134)
I-Hsin Lee, Yu-Hsiang Hung, Cheng-Chun Chou, Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean International Journal of Food Microbiology. ,vol. 121, pp. 150- 156 ,(2008) , 10.1016/J.IJFOODMICRO.2007.09.008
Michael Sauer, Danilo Porro, Diethard Mattanovich, Paola Branduardi, Microbial production of organic acids: expanding the markets Trends in Biotechnology. ,vol. 26, pp. 100- 108 ,(2008) , 10.1016/J.TIBTECH.2007.11.006
Hyun-Joo Lee, You-Jung Choi, Yang-Il Choi, Jae-Joon Lee, Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage Korean Journal for Food Science of Animal Resources. ,vol. 34, pp. 533- 542 ,(2014) , 10.5851/KOSFA.2014.34.4.533
Charis M. Galanakis, Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications Trends in Food Science and Technology. ,vol. 26, pp. 68- 87 ,(2012) , 10.1016/J.TIFS.2012.03.003
Lifang Feng, Tianjia Jiang, Yanbo Wang, Jianrong Li, Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus) Food Chemistry. ,vol. 135, pp. 2915- 2921 ,(2012) , 10.1016/J.FOODCHEM.2012.07.078
Angela M. Farías-Campomanes, Mauricio A. Rostagno, M. Angela A. Meireles, Production of polyphenol extracts from grape bagasse using supercritical fluids: Yield, extract composition and economic evaluation Journal of Supercritical Fluids. ,vol. 77, pp. 70- 78 ,(2013) , 10.1016/J.SUPFLU.2013.02.006
Ling Jiang, Jufang Wang, Shizhong Liang, Xiaoning Wang, Peilin Cen, Zhinan Xu, Butyric acid fermentation in a fibrous bed bioreactor with immobilized Clostridium tyrobutyricum from cane molasses. Bioresource Technology. ,vol. 100, pp. 3403- 3409 ,(2009) , 10.1016/J.BIORTECH.2009.02.032
N. Bhaskar, V.K. Modi, K. Govindaraju, C. Radha, R.G. Lalitha, Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass Bioresource Technology. ,vol. 98, pp. 388- 394 ,(2007) , 10.1016/J.BIORTECH.2005.12.017
Liyun Ye, Hengjian Wang, Susan E. Duncan, William N. Eigel, Sean F. O’Keefe, Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef Food Chemistry. ,vol. 172, pp. 416- 422 ,(2015) , 10.1016/J.FOODCHEM.2014.09.090
M. Corrales, S. Toepfl, P. Butz, D. Knorr, B. Tauscher, Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison Innovative Food Science and Emerging Technologies. ,vol. 9, pp. 85- 91 ,(2008) , 10.1016/J.IFSET.2007.06.002