Byproducts as a source of novel ingredients in dairy foods
The food industry generates a large amount of food wastes and byproducts along the food chain. These fractions are excellent sources of bioactive compounds and nutrients with a high potential for valorization as novel food ingredients. In this chapter, the applications of byproducts in the development of sustainable and novel dairy foods were revised.
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| Main Authors: | , , |
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| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Elsevier
2019
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| Subjects: | Byproducts, Dairy products, Functional foods, Sustainability, Health, |
| Online Access: | http://hdl.handle.net/10261/206190 |
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| Summary: | The food industry generates a large amount of food wastes and byproducts along the food chain. These fractions are excellent sources of bioactive compounds and nutrients with a high potential for valorization as novel food ingredients. In this chapter, the applications of byproducts in the development of sustainable and novel dairy foods were revised. |
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