Valorization of byproducts from meat and dairy industries through fermentation to produce peptides

作者：Chih-Chun Kuo, Da Chen, Rafael Jiménez‐Flores, Macdonald Wick, Osvaldo H. Campanella · 发表于：Sustainable Food Technology · 年份：2024 · DOI：10.1039/d4fb00058g · 被引用次数：17 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Insect Utilization and Effects、Meat and Animal Product Quality

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.