Chemical Aspects of Use of Food Byproducts
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 4740
Special Issue Editor
Interests: sustainable food production; use of food industry; by-products; starch; extrusion; chocolate
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The food industry generates large quantities of byproducts, which may burden the environment if not properly processed and disposed of. In modern industry, the quantities of generated byproducts are being reduced through further application as raw materials in food and feed production, for extraction of bioactive compounds which are further used in pharmacy or cosmetics, as biosorbents in wastewater treatment, etc.
This issue focuses on the valuable components of the food industry byproducts, their extraction, modification, chemical properties, biological potential (bioactive or toxic compounds), interaction with other components (of food, feed, pharmaceutical products etc.), possibility of use as absorbance materials in wastewater treatment, biosorption potential, and kinetics of the process.
Prof. Dr. Đurđica Ačkar
Guest Editor
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Keywords
- bioactive compounds
- toxic compounds
- extraction
- modification
- chemical interactions
- biosorption potential
- kinetics of biosorption
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