Obtention of products enriched in carbohydrate polymers from the food industry leftovers

Wastes from the food processing industry have some common characteristics such as large amounts of organic materials: proteins, carbohydrates and lipids. The great production of processed vegetable products is generating an increase of the amount of wastes which represent a valuable source of by pro...

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Detalles Bibliográficos
Autores principales: Gerschenson, L.N., Rojas, A.M., Pla, M.E., Fissore, E., Latorre, M.E.
Formato: CHAP
Materias:
Carbohydrates
Fibers
Food processing
Molecular weight
Physiology
Plants (botany)
Sustainable development
Vegetables
Carbohydrate compositions
Carbohydrate polymers
Chemical compositions
Environmental factors
Food processing industry
Fruits and vegetables
Physiological properties
Technological properties
Polymers
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_97816087_v_n_p639_Gerschenson
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_97816087_v_n_p639_Gerschenson
record_format dspace
spelling todo:paper_97816087_v_n_p639_Gerschenson2023-10-03T16:44:11Z Obtention of products enriched in carbohydrate polymers from the food industry leftovers Gerschenson, L.N. Rojas, A.M. Pla, M.E. Fissore, E. Latorre, M.E. Carbohydrates Fibers Food processing Molecular weight Physiology Plants (botany) Sustainable development Vegetables Carbohydrate compositions Carbohydrate polymers Chemical compositions Environmental factors Food processing industry Fruits and vegetables Physiological properties Technological properties Polymers Wastes from the food processing industry have some common characteristics such as large amounts of organic materials: proteins, carbohydrates and lipids. The great production of processed vegetable products is generating an increase of the amount of wastes which represent a valuable source of by products such as carbohydrate polymers. Utilization of by-products may contribute to the efficiency of the processing and also to the sustainability of the environment. Fruits and vegetables are important sources of dietary fiber although their content is lower than the one of cereals. The cell wall matrix is the major fiber source in this type of foods and these fibers are rich in pectins. The carbohydrate composition, molecular weight and physiological properties of these fibers might be influenced by conditions of extraction as well as sources, location and many other environmental factors. The object of this research was the study of products enriched in carbohydrate polymers and obtained from quince (Cydonia oblonga Miller) or red beet (Beta vulgaris L. var. conditiva). Different methods of obtention which involved dehydration, acidand/or ethanol treatment were assayed and yield, chemical composition, molecular weight, physiological and technological properties of isolated products were stated. © 2010 by Nova Science Publishers, Inc. All rights reserved. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Fissore, E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Latorre, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. CHAP info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_97816087_v_n_p639_Gerschenson
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Carbohydrates
Fibers
Food processing
Molecular weight
Physiology
Plants (botany)
Sustainable development
Vegetables
Carbohydrate compositions
Carbohydrate polymers
Chemical compositions
Environmental factors
Food processing industry
Fruits and vegetables
Physiological properties
Technological properties
Polymers
spellingShingle Carbohydrates
Fibers
Food processing
Molecular weight
Physiology
Plants (botany)
Sustainable development
Vegetables
Carbohydrate compositions
Carbohydrate polymers
Chemical compositions
Environmental factors
Food processing industry
Fruits and vegetables
Physiological properties
Technological properties
Polymers
Gerschenson, L.N.
Rojas, A.M.
Pla, M.E.
Fissore, E.
Latorre, M.E.
Obtention of products enriched in carbohydrate polymers from the food industry leftovers
topic_facet Carbohydrates
Fibers
Food processing
Molecular weight
Physiology
Plants (botany)
Sustainable development
Vegetables
Carbohydrate compositions
Carbohydrate polymers
Chemical compositions
Environmental factors
Food processing industry
Fruits and vegetables
Physiological properties
Technological properties
Polymers
description Wastes from the food processing industry have some common characteristics such as large amounts of organic materials: proteins, carbohydrates and lipids. The great production of processed vegetable products is generating an increase of the amount of wastes which represent a valuable source of by products such as carbohydrate polymers. Utilization of by-products may contribute to the efficiency of the processing and also to the sustainability of the environment. Fruits and vegetables are important sources of dietary fiber although their content is lower than the one of cereals. The cell wall matrix is the major fiber source in this type of foods and these fibers are rich in pectins. The carbohydrate composition, molecular weight and physiological properties of these fibers might be influenced by conditions of extraction as well as sources, location and many other environmental factors. The object of this research was the study of products enriched in carbohydrate polymers and obtained from quince (Cydonia oblonga Miller) or red beet (Beta vulgaris L. var. conditiva). Different methods of obtention which involved dehydration, acidand/or ethanol treatment were assayed and yield, chemical composition, molecular weight, physiological and technological properties of isolated products were stated. © 2010 by Nova Science Publishers, Inc. All rights reserved.
format CHAP
author Gerschenson, L.N.
Rojas, A.M.
Pla, M.E.
Fissore, E.
Latorre, M.E.
author_facet Gerschenson, L.N.
Rojas, A.M.
Pla, M.E.
Fissore, E.
Latorre, M.E.
author_sort Gerschenson, L.N.
title Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_short Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_full Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_fullStr Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_full_unstemmed Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_sort obtention of products enriched in carbohydrate polymers from the food industry leftovers
url http://hdl.handle.net/20.500.12110/paper_97816087_v_n_p639_Gerschenson
work_keys_str_mv AT gerschensonln obtentionofproductsenrichedincarbohydratepolymersfromthefoodindustryleftovers
AT rojasam obtentionofproductsenrichedincarbohydratepolymersfromthefoodindustryleftovers
AT plame obtentionofproductsenrichedincarbohydratepolymersfromthefoodindustryleftovers
AT fissoree obtentionofproductsenrichedincarbohydratepolymersfromthefoodindustryleftovers
AT latorreme obtentionofproductsenrichedincarbohydratepolymersfromthefoodindustryleftovers
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