Food waste comprises raw or cooked food materials, including all food loss before, during or after meal domestic preparation, as well as all material removed during all food service activities, such as manufacturing, distribution, and retail. It is composed by vegetal or animal materials, counting also bones, carcasses and organs. Due to the enormous vastness of the subject and the number and type of biomolecules obtainable from food waste, in this brief review our attention was focused on two types of animal and vegetable food waste, trying to demonstrate how two models of waste, respectively, can represent a very important source of biomolecules of technological and functional interest.
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.cofs.2018.01.012|
|Codice identificativo ISI:||WOS:000451256300008|
|Codice identificativo Scopus:||2-s2.0-85041525523|
|Titolo:||Recovery of biomolecules of high benefit from food waste|
|Appare nelle tipologie:||1.1 Articolo in rivista|