Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Anca Corina Farcas, Sonia A. Socaci, Elena Mudura, Francisc Vasile Dulf, Dan Cristian Vodnar, Maria Tofana and Liana Claudia Salanta

A chapter in Brewing Technology from IntechOpen

Abstract: Nowadays, the consumers' global demand for healthier diets is steadily increasing, and the development of novel functional ingredients has become a focus of the food industry. On the other hand, the accumulation of huge amounts of food wastes every year has led to environmental degradation and especially to significant loss of valuable material that could otherwise be exploited as new health-promoting ingredients, fuels and a great variety of additives. In this respect, the biggest challenge of the current scientific world is to convert the underutilised by-products generated by the food and beverage industries into more profitable and marketable added value products which would also contribute significantly to meet the nowadays society needs. This chapter gives an overview regarding the possibility of exploiting the brewing industry wastes as sources of bioactive compounds in order to produce functional ingredients and products with added value.

Keywords: brewing wastes; bioactive compounds; innovative functional ingredients; waste management; complete valorisation (search for similar items in EconPapers)
References: Add references at CitEc
Citations: View citations in EconPapers (4)

Downloads: (external link)
https://www.intechopen.com/chapters/55749 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ito:pchaps:116981

DOI: 10.5772/intechopen.69231

Access Statistics for this chapter

More chapters in Chapters from IntechOpen
Bibliographic data for series maintained by Slobodan Momcilovic ().