Da sottoprodotti alimentari ad ingredienti funzionali

Da sottoprodotti alimentari ad ingredienti funzionali

Huge amounts of by-products and side streams are yearly produced along the whole food chain. Such a waste, and its disposal costs and environmental impact can be limited through recovery of valuable compounds (e.g. antioxidants, fibers, ..) and better exploitation by means of biotechnological processes converting such wastes into bio-based compounds and food ingredients. Some examples are shown such as olive pomace, bran and citrus peel which can be converted into volatile aroma compounds and functional food ingredients (for beverages, desserts and creamy filler for bakery products)
Italy


Da sottoprodotti alimentari ad ingredienti funzionali

UNIBO

Lucia Vannini is assistant professor in Food Microbiology at the University of Bologna. Her main research activities are in the area of Food Science and Technology with a special focus on the selection, characterization and use of microbial cultures to produce traditional or innovative fermented foods, and innovative/emerging technologies for food processing. She has also experience in biotechnological processes for the treatment and valorization of agro-industrial wastes and by-products into added-value compounds


Stand D12 (pav. 6) - UNIBO

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