Valorization of byproducts from meat and dairy industries through fermentation to produce peptides
Chih-Chun Kuo, Da Chen, Rafael Jiménez‐Flores, Macdonald Wick, Osvaldo H. Campanella
Abstract
The escalating global issue of waste streams, particularly within the food industry, necessitates a sustainable approach to valorizing food wastes and incorporating these valorized compounds into new products.
Topics & Concepts
Dairy industryBusinessFood wasteWaste managementFermentationFood industryEnvironmental scienceBiotechnologyFood scienceBiochemical engineeringChemistryEngineeringBiologyProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsMeat and Animal Product Quality