Upcycling Technologies in the Food Industry
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-1746-2_13
Reference112 articles.
1. AbdulAlim TS, Zayan AF, Campelo PH, Bakry AM (2018) Development of new functional fermented product: mulberry-whey beverage. J Nutrit Food Res Technol 1(3):64–69. https://doi.org/10.30881/jnfrt.00013
2. Acién Fernández FG, Gómez-Serrano C, Fernández-Sevilla JM (2018) Recovery of nutrients from wastewaters using microalgae. Front Sustain Food Syst 2:1–13. https://doi.org/10.3389/fsufs.2018.00059
3. Ahlborn J, Stephan A, Meckel T, Maheshwari G, Rühl M, Zorn H (2019) Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source. Int J Recycl Organ Waste Agric 8:447–455. https://doi.org/10.1007/s40093-019-00317-4
4. Alexandri M, Schneider R, Mehlmann K, Venus J (2019) Recent advances in d-lactic acid production from renewable resources: case studies on agro-industrial waste streams. Food Technol Biotechnol 57(3):293–304. https://doi.org/10.17113/ftb.57.03.19.6023
5. Alexandri M, López-Gómez JP, Olszewska-Widdrat A, Venus J (2020) Valorising agro-industrial wastes within the circular bioeconomy concept: the case of defatted rice bran with emphasis on bioconversion strategies. Fermentation 6(2). https://doi.org/10.3390/FERMENTATION6020042
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