List of Contributors

Krstonošić, Milica Atanacković; Barba, Francisco J.; Bursać, Mira; Drago, Silvina Rosa; Fissore, Eliana Noemí; Galanakis, Charis M.; García‐Viguera, Cristina; Gerschenson, Lía Noemi; Gironés-Vilaplana, Amadeo; Cvejić, Jelena; Hosseini, Seyed Vali; Inchingolo, Raffaella; Jambrak, Anet Režek; K, Nagendra Prasad; Marhuenda, Javier; Miljić, Uroš; Moreira, Silvia A.; Moreno, Diego A.; Nagarajan, Jayesree; Queirós, Rui P.; Raghunandan, Mavinakere Eshwaraiah; Ramanan, Ramakrishnan Nagasundara; Rodríguez‐Estrada, Maria Teresa; Rojas, Ana María Viteri; Santos, Mauro; Saraiva, Jorge A.; Škevin, Dubravka; Tahergorabi, Reza; Tylewicz, Urszula; Villaño, Débora; Zhu, Zhenzhou

doi:10.1016/b978-0-12-805257-0.00018-1

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Karnopp et al, 2017;Sousa et al, 2014 Vitamin C 2.6 0.5-0.01 Minerals Total minerals 1.0-6.0 0.9-6.8 0.9-5.7 1.3 3.8 0.9-7. comprised of ca. 20 amino acids and nine of them (essential amino acids) cannot be synthesized by adult humans and must be obtained through the diet (Atanacković Krstonošić et al, 2017). The properties that govern protein functionality include size, shape, net charge and distribution of charges, polarity, hydrophobicity/hydrophilicity ratio, structure (secondary, tertiary and quaternary), composition, sequence, interaction with other food components, and physical parameters such as pH and chemical environments (Tahergorabi & Hosseini, 2017, pp.…”

Section: Proteins Peptides and Amino Acidsmentioning

confidence: 99%

The use of emergent technologies to extract added value compounds from grape by-products

Damasceno

Pereira

Rodrigues

et al. 2020

Trends in Food Science & Technology

View full text Add to dashboard Cite

Background: The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, eliminating the harmful chemicals, which impair reuse. Scope and approach: Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products. Key findings and conclusions: These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.

show abstract

Section: Proteins Peptides and Amino Acidsmentioning

confidence: 99%