Fruit byproducts as alternative ingredients for bakery products

Mafalda Alexandra Silva; Tânia Gonçalves Albuquerque; Rita Carneiro Alves; M. Beatriz P.P. Oliveira; Helena S. Costa

doi:10.1016/B978-0-12-824044-1.00033-7

Fruit byproducts as alternative ingredients for bakery products

Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Rita Carneiro Alves, M. Beatriz P.P. Oliveira, Helena S. Costa

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

4 Citations (Scopus)

Abstract

Food losses and food security have become issues of great public concern. Decreasing food waste should be a priority due to its impact on economic, social, and environmental areas. For the European Union, food security is a critical concern due to the demand for more food, in addition to the sustainable production challenges and equitable food distribution.

Original language	English
Title of host publication	Valorization of Agri-Food Wastes and By-Products
Subtitle of host publication	Recent Trends, Innovations and Sustainability Challenges
Publisher	Elsevier
Pages	111-131
Number of pages	21
ISBN (Electronic)	9780128240441
DOIs	https://doi.org/10.1016/B978-0-12-824044-1.00033-7
Publication status	Published - 1 Jan 2021

Keywords

Byproducts
Food waste
Fruit
Functional ingredients
Sustainability

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/B978-0-12-824044-1.00033-7

Cite this

@inbook{27ffa23f022c4f518fee8c4b74f52525,

title = "Fruit byproducts as alternative ingredients for bakery products",

abstract = "Food losses and food security have become issues of great public concern. Decreasing food waste should be a priority due to its impact on economic, social, and environmental areas. For the European Union, food security is a critical concern due to the demand for more food, in addition to the sustainable production challenges and equitable food distribution.",

keywords = "Byproducts, Food waste, Fruit, Functional ingredients, Sustainability",

author = "Silva, {Mafalda Alexandra} and Albuquerque, {T{\^a}nia Gon{\c c}alves} and Alves, {Rita Carneiro} and Oliveira, {M. Beatriz P.P.} and Costa, {Helena S.}",

note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Inc.",

year = "2021",

month = jan,

day = "1",

doi = "10.1016/B978-0-12-824044-1.00033-7",

language = "English",

pages = "111--131",

booktitle = "Valorization of Agri-Food Wastes and By-Products",

publisher = "Elsevier",

address = "Netherlands",

}

Fruit byproducts as alternative ingredients for bakery products. / Silva, Mafalda Alexandra; Albuquerque, Tânia Gonçalves; Alves, Rita Carneiro et al.
Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges. Elsevier, 2021. p. 111-131.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Fruit byproducts as alternative ingredients for bakery products

AU - Silva, Mafalda Alexandra

AU - Albuquerque, Tânia Gonçalves

AU - Alves, Rita Carneiro

AU - Oliveira, M. Beatriz P.P.

AU - Costa, Helena S.

PY - 2021/1/1

Y1 - 2021/1/1

N2 - Food losses and food security have become issues of great public concern. Decreasing food waste should be a priority due to its impact on economic, social, and environmental areas. For the European Union, food security is a critical concern due to the demand for more food, in addition to the sustainable production challenges and equitable food distribution.

AB - Food losses and food security have become issues of great public concern. Decreasing food waste should be a priority due to its impact on economic, social, and environmental areas. For the European Union, food security is a critical concern due to the demand for more food, in addition to the sustainable production challenges and equitable food distribution.

KW - Byproducts

KW - Food waste

KW - Fruit

KW - Functional ingredients

KW - Sustainability

UR - http://www.scopus.com/inward/record.url?scp=85127662490&partnerID=8YFLogxK

U2 - 10.1016/B978-0-12-824044-1.00033-7

DO - 10.1016/B978-0-12-824044-1.00033-7

M3 - Chapter

AN - SCOPUS:85127662490

SP - 111

EP - 131

BT - Valorization of Agri-Food Wastes and By-Products

PB - Elsevier

ER -

Fruit byproducts as alternative ingredients for bakery products

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this