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

11 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

UN SDGs

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

SDG 2 Zero Hunger
SDG 12 Responsible Consumption and Production

Keywords

Byproducts
Food waste
Fruit
Functional ingredients
Sustainability

Access to Document

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

Cite this

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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",

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

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

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}

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 - https://www.scopus.com/pages/publications/85127662490

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

UN SDGs

Keywords

Access to Document

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