Agricultural and Food Waste Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization
Agricultural and Food Waste Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization
English[eng]
Natural red pigment||Monascus purpureus||Brewer’s spent grain||Submerged fermentation||Plackett-Burman design||Chemical characterization||X-ray photoelectron spectroscopy (XPS)||Fourier-transform infrared spectroscopy (FTIR)||Cucumis melo||polyphenols||flavonoids||antioxidants||by-products||waste valorization||LC-MS/MS||fatty acids||antioxidant activity||reutilization of food waste||salted egg white||ovalbumin||extraction||aqueous two-phase flotation||cork||volatile compounds||aroma||waste||bioactive compounds||food waste||functional foods||characterization and extraction||phytochemicals||climatic change||phenolic compounds
English[eng]
Natural red pigment||Monascus purpureus||Brewer’s spent grain||Submerged fermentation||Plackett-Burman design||Chemical characterization||X-ray photoelectron spectroscopy (XPS)||Fourier-transform infrared spectroscopy (FTIR)||Cucumis melo||polyphenols||flavonoids||antioxidants||by-products||waste valorization||LC-MS/MS||fatty acids||antioxidant activity||reutilization of food waste||salted egg white||ovalbumin||extraction||aqueous two-phase flotation||cork||volatile compounds||aroma||waste||bioactive compounds||food waste||functional foods||characterization and extraction||phytochemicals||climatic change||phenolic compounds