Ferrara, Alessandra (2025) Development of innovative ingredients and food products from sustainable production. [Tesi di dottorato]
![[thumbnail of Ferrara_Alessandra_37_COMPLETO.pdf]](https://www.fedoa.unina.it/style/images/fileicons/other.png "Ferrara_Alessandra_37_COMPLETO.pdf") |
Documento PDF
Ferrara_Alessandra_37_COMPLETO.pdf Visibile a [TBR] Amministratori dell'archivio Download (15MB) | Richiedi una copia |
|
Documento PDF
Ferrara_Alessandra_37_PARZIALE.pdf Visibile a [TBR] Amministratori dell'archivio Download (11MB) | Richiedi una copia |
| Tipologia del documento: | Tesi di dottorato |
|---|---|
| Lingua: | English |
| Titolo: | Development of innovative ingredients and food products from sustainable production |
| Autori: | Autore Email Ferrara, Alessandra alessandra.ferrara@unina.it |
| Data: | 8 Febbraio 2025 |
| Numero di pagine: | 211 |
| Istituzione: | Università degli Studi di Napoli Federico II |
| Dipartimento: | Agraria |
| Dottorato: | Food Science |
| Ciclo di dottorato: | 37 |
| Coordinatore del Corso di dottorato: | nome email Barone, Amalia ambarone@unina.it |
| Tutor: | nome email Ferranti, Pasquale [non definito] Velotto, Salvatore [non definito] |
| Data: | 8 Febbraio 2025 |
| Numero di pagine: | 211 |
| Parole chiave: | sustainability; food by-products; innovative ingredients; sustainable food products |
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari |
| Informazioni aggiuntive: | Ciclo 37 PON |
| Depositato il: | 20 Ott 2025 11:35 |
| Ultima modifica: | 12 Ago 2026 05:38 |
| URI: | https://www.fedoa.unina.it/id/eprint/16653 |
Abstract
The PhD thesis focuses on the development of innovative ingredients and food products derived from sustainable production. The thesis is organized into five sections, each containing several chapters that address various sustainability challenges within the food sector. The first chapter explores new sources of food proteins and methods for enhancing protein extraction yields from complex plant materials. The second chapter focuses on novel ingredients deriving from citrus waste and examines their effects when incorporated into food products. The third chapter investigates the valorization of winery by-products. The fourth chapter combines two case studies to underline the importance of evaluating key parameters when formulating new food prototypes. The fifth chapter delves into the exploration of novel foods derived from fungi.
Downloads
Downloads per month over past year
Actions (login required)
 |
Modifica documento |
