| Title | Use Of Agro-Industrial By-Products For The Elaboration Of Functional Foods |
|---|---|
| ID_Doc | 17306 |
| Authors | Vlasceanu, GA; Eremia, F; Apostol, L |
| Title | Use Of Agro-Industrial By-Products For The Elaboration Of Functional Foods |
| Year | 2020 |
| Published | Journal Of Environmental Protection And Ecology, 21, 2 |
| Abstract | Food processing companies generate by-products and wastes that must be eliminated, with economic losses generated by raw materials, energy, environmental costs. A solution to these losses is valorisation by extracting the compounds of interest for human nutrition (vitamins, fibre) to be used as natural ingredients or for manufacture of functional foods. Within the frame work of the project 'Bakery products enriched in bioactive compounds of vegetal origin', a set of variants of wheat flour mixtures was enriched in vegetal bioactive compounds. The newly flours were analysed for determination of mineral, lipids, proteins content. The objective is the application of techniques of purification and extraction, fermentative processes, enzymatic, concentration, clarification, etc. to obtain products with compounds of biological interest to developing restructured vegetable and fruit foods for its use as ingredients in the preparation of bread. The results indicate that the studied byproducts can be used to enrich wheat flour into lipids and proteins. With by-products from industry, different functional foods can be elaborated. |
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