The food industry generates a large amount of food wastes and byproducts along the food chain. These fractions are excellent sources of bioactive compounds and nutrients with a high potential for valorization as novel food ingredients. In this chapter, the applications of byproducts in the development of sustainable and novel dairy foods were revised.Peer reviewe
Most agricultural by-products are not recycled or fully utilized. Most of them end up in waste and c...
Although bioactive compounds in milk and dairy products have been extensively studied during the las...
From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dai...
The valorization of food wastes and byproducts has become a major subject of research to improve the...
The valorization of food wastes and byproducts has become a major subject of research to improve the...
Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingre...
Production of many consumer products results in byproducts that contain a considerably large part of...
Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issue...
Food by-products happen at various stages of production and processing at home and on commercial sca...
Whey - Biological Properties and Alternative Uses proposes to rethink our use of agro-industrial by-...
The dairy industry processes raw milk into an array of products including butter, cheese, cream, yog...
Abstract Food by‐products happen at various stages of production and processing at home and on comme...
The zero-waste economy has many challenges, of which the most important is the need for attractive ...
The dairy industry generates excessive amounts of waste and by-products while it gives a wide range ...
Nowadays, the research for new functional foods is focused on synbiotic products obtained by combini...
Most agricultural by-products are not recycled or fully utilized. Most of them end up in waste and c...
Although bioactive compounds in milk and dairy products have been extensively studied during the las...
From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dai...
The valorization of food wastes and byproducts has become a major subject of research to improve the...
The valorization of food wastes and byproducts has become a major subject of research to improve the...
Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingre...
Production of many consumer products results in byproducts that contain a considerably large part of...
Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issue...
Food by-products happen at various stages of production and processing at home and on commercial sca...
Whey - Biological Properties and Alternative Uses proposes to rethink our use of agro-industrial by-...
The dairy industry processes raw milk into an array of products including butter, cheese, cream, yog...
Abstract Food by‐products happen at various stages of production and processing at home and on comme...
The zero-waste economy has many challenges, of which the most important is the need for attractive ...
The dairy industry generates excessive amounts of waste and by-products while it gives a wide range ...
Nowadays, the research for new functional foods is focused on synbiotic products obtained by combini...
Most agricultural by-products are not recycled or fully utilized. Most of them end up in waste and c...
Although bioactive compounds in milk and dairy products have been extensively studied during the las...
From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dai...
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