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dc.contributor.author
Simal Gandara, Jesus
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dc.contributor.author
Agarwal, Tripti
dc.contributor.author
Esteki, Mahnaz
dc.contributor.author
Gomez Zavaglia, Andrea
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dc.contributor.author
Xiao, Jianbo
dc.date.available
2022-03-28T18:35:29Z
dc.date.issued
2021-10-25
dc.identifier.citation
Simal Gandara, Jesus; Agarwal, Tripti; Esteki, Mahnaz; Gomez Zavaglia, Andrea; Xiao, Jianbo; Revalorization of food losses and food co-products; Frontiers Media; Frontiers in Sustainable Food Systems; 5; 25-10-2021; 1-2
dc.identifier.issn
2571-581X
dc.identifier.uri
http://hdl.handle.net/11336/153960
dc.description.abstract
According to the report on the World State of Food and Agriculture 2019, progress in the fight against food loss and waste, and the reduction of food loss, help to improve the sustainability of the environment, while the reduction of waste benefits food security. According to the FAO, the Food and Agriculture Organization of the United Nations, global food waste represents a third of total food produced for consumption, ∼1.6 billion tons per year, which represents a cost of e 730 million/year. The food groups that stand out for their highest percentages of losses are fruits and vegetables, and roots and tubers, both with a 45% loss. It is followed by fish and marine products with 35%, and cereals with 30%. Both food losses and its co-products are very rich sources of nutrients and other bioactive substances that, once extracted, represent very valuable ingredients for the elaboration of functional and nutraceutical foods (among other products). The extraction and isolation of these compounds allow for their use in other sectors (yogurts and dairy products, juices and beverages, energy bars, etc.), as ingredients that favor certain functions when ingesting them.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Frontiers Media
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
Food loss and food waste
dc.subject
Agriculture
dc.subject
Nutraceuticals
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Functional foods
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Food recovery hierarchy
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Revalorization of food losses and food co-products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-03-14T16:41:43Z
dc.journal.volume
5
dc.journal.pagination
1-2
dc.journal.pais
Suiza
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dc.description.fil
Fil: Simal Gandara, Jesus. Universidad de Vigo; España
dc.description.fil
Fil: Agarwal, Tripti. National Institute of Food Technology Entrepreneurship and Management. Department of Agriculture and Environmental Sciences; India
dc.description.fil
Fil: Esteki, Mahnaz. University of Zanjan; Irán
dc.description.fil
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Xiao, Jianbo. Universidad de Vigo; España
dc.journal.title
Frontiers in Sustainable Food Systems
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fsufs.2021.779734/full?&utm_source=Email_to_authors_&utm_medium=Email&utm_content=T1_11.5e1_author&utm_campaign=Email_publication&field=&journalName=Frontiers_in_Sustainable_Food_Systems&id=779734#h2
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3389/fsufs.2021.779734
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