Valorization of byproducts from meat and dairy industries through fermentation to produce peptides-Reference-Cited by-同舟云学术

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Valorization of byproducts from meat and dairy industries through fermentation to produce peptides

Published:2024 Issue: Volume: Page:
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Kuo Chih-Chun¹,Chen Da²,Jiménez-Flores Rafael¹,Wick Macdonald³,Campanella Osvaldo¹^ORCID

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, Columbus, 43210, OH, USA

2. Department of Food Science, Purdue University, West Lafayette, 47907, IN, USA

3. Department of Animal Science, The Ohio State University, Columbus, 43210, OH, USA

Abstract

The escalating global issue of waste streams, particularly within the food industry, necessitates a sustainable approach to valorizing food wastes and incorporating these valorized compounds into new products.

Funder

Ohio State University

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00058G

Reference36 articles.

1. Z.Dou , C.Cochran , S.Finn , D.Galligan and N.Goldstein , Issue Paper-Council for Agricultural Science and Technology , 2018 , vol. 62

2. A.Seberini , in SHS Web of Conferences EDP Sciences , 2020 , vol. 74 03010

3. F. J.Barba , E. R.Soto , M.Brncic and J. M.Rodriquez , Green Extraction and Valorization of By-Products from Food Processing , CRC Press , Boca Raton , 2019

4. Green extraction processes, biorefineries and sustainability: Recovery of high added-value products from natural sources

5. World meat consumption patterns: An overview of the last fifty years (1961–2011)

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