Journal ArticleDOI
Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges
TLDR
In this paper, the authors explore the possibility of adapting the latest technologies in the recovery downstream processing of agricultural by-products in the context of nutraceuticals, with the aim of inspiring researchers to investigate the critical parameters that prevent broad commercial implementation of emerging technologies in particular application.About:
This article is published in Food and Bioproducts Processing.The article was published on 2013-10-01. It has received 390 citations till now. The article focuses on the topics: Emerging technologies.read more
Citations
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Journal ArticleDOI
Morphological, functional and thermal characteristics of hydroxypropylated-crosslinked barley starches
TL;DR: In this article, the effects of three different levels of crosslinking using a mixture of sodium trimetaphosphate and sodium tripolyphosphate (STPP) on hydroxypropylated barley starches were investigated.
Journal ArticleDOI
Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review
J. P. B. Rodrigues,Ângela Leonor Castanheira Liberal,Spyridon A. Petropoulos,Isabel C.F.R. Ferreira,Maria Beatriz P.P. Oliveira,Ângela Fernandes,Lillian Barros +6 more
TL;DR: In this article , the authors explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluated the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.
Journal ArticleDOI
Lipid Extracts from Caulerpa lentillifera Waste: An Alternative Product in a Circular Economy
TL;DR: In this paper, the authors used Caulerpa lentillifera waste as a resource for lipid extraction and obtained a crude lipid yield of approximately 27.69% of the dry weight under the following optimized conditions.
Book ChapterDOI
Membrane technologies for the fractionation of compounds recovered from cereal processing by-products
TL;DR: In this article, an outlook on general principles and properties of membrane operations is provided, prior to discussing the separation of functional macro- and micromolecules in food waste recovery applications.
Book ChapterDOI
Application of HPP in food fermentation processes
Patrícia Angélica Vieira,Catarina Ribeiro,Carlos A. Pinto,Jorge A. Saraiva,Francisco J. Barba +4 more
TL;DR: This chapter aims to approach the literature available concerning the potential of fermentation processes under sublethal hydrostatic pressure to obtain food products with different characteristics, including lactic acid fermentation for yogurt and kefir production as well as malolactic fermentation by Oenococcus oeni.
References
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Journal ArticleDOI
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
TL;DR: In this paper, the authors classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product.
Journal ArticleDOI
Flavonoids as Nutraceuticals: A Review
TL;DR: In this article, the authors proposed a structure-classification method for plant phenolic compounds, namely, Bioflavonoids, for predicting and controlling food quality, and showed that a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting food quality.
Journal ArticleDOI
Supercritical fluid extraction: Recent advances and applications
TL;DR: It is remarkable the strong impact of SFE to extract high value compounds from food and natural products but also its increasing importance in areas such as heavy metals recovery, enantiomeric resolution or drug delivery systems.
Journal ArticleDOI
The use of ultrasonics for nanoemulsion preparation
Sandra E. Kentish,Tim J. Wooster,Muthupandian Ashokkumar,S. Balachandran,Raymond Mawson,Lloyd Simons +5 more
TL;DR: In this paper, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24-kHz, achieving a mean droplet size as low as 135-±-5nm using a mixture of flaxseed oil and water.
Journal ArticleDOI
Nanoemulsions for Food Applications: Development and Characterization
TL;DR: The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community as discussed by the authors, which is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability.