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首页> 外文期刊>New biotechnology >New advances in the integrated management of food processing by-products in Europe: Sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU)
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New advances in the integrated management of food processing by-products in Europe: Sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU)

机译：欧洲食品加工副产品综合管理的新进展：水果和谷物加工副产品在新食品生产中的可持续开发（NAMASTE EU）

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摘要

By-products generated every year by the European fruit and cereal processing industry currently exceed several million tons. They are disposed of mainly through landfills and thus are largely unexploited sources of several valuable biobased compounds potentially profitable in the formulation of novel food products. The opportunity to design novel strategies to turn them into added value products and food ingredients via novel and sustainable processes is the main target of recently EC-funded FP7 project NAMASTE-EU. NAMASTE-EU aims at developing new laboratory-scale protocols and processes for the exploitation of citrus processing by-products and wheat bran surpluses via the production of ingredients useful for the formulation of new beverage and food products. Among the main results achieved in the first two years of the project, there are the development and assessment of procedures for the selection, stabilization and the physical/biological treatment of citrus and wheat processing by-products, the obtainment and recovery of some bioactive molecules and ingredients and the development of procedures for assessing the quality of the obtained ingredients and for their exploitation in the preparation of new food products.
机译：欧洲水果和谷物加工业每年产生的副产品目前超过数百万吨。它们主要通过填埋场进行处置，因此在很大程度上未开发出几种有价值的生物基化合物的来源，这些化合物在配制新型食品时可能会有利可图。最近通过欧盟资助的FP7计划NAMASTE-EU的主要目标是，有机会设计出新颖的策略，通过新颖和可持续的过程将其转变为增值产品和食品成分。 NAMASTE-EU旨在通过生产可用于配制新饮料和食品的成分，开发新的实验室规模的方案和方法，以开发柑桔加工副产品和麦麸剩余物。在该项目的前两年所取得的主要成果中，开发和评估了柑橘和小麦加工副产物的选择，稳定化和物理/生物处理，某些生物活性分子的获得和回收的程序以及成分的开发以及评估所得成分的质量以及在制备新食品时对其进行开发的程序。

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