Publicação
Innovative valorization of cookie by-products for sustainable production of prebiotic fructo-oligosaccharides
| Resumo: | [Excerpt] Food industries generate significant amounts of by-products, contributing to waste and inefficiencies. ln the cookie production sector, large volumes of sucrose-rich by-products are discarded, representing an untapped resource for value-added applications. A sustainable alternative is to repurpose these by-products for the production of functional ingredients, reducing waste while enhancing economic and environmental sustainability. |
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| Autores principais: | Amoedo, Sofia Mendes |
| Outros Autores: | Peixoto, Rita; Teixeira, J. A.; Nobre, Clarisse |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | [Excerpt] Food industries generate significant amounts of by-products, contributing to waste and inefficiencies. ln the cookie production sector, large volumes of sucrose-rich by-products are discarded, representing an untapped resource for value-added applications. A sustainable alternative is to repurpose these by-products for the production of functional ingredients, reducing waste while enhancing economic and environmental sustainability. |
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