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Household fermentat...
Household fermentation of leftover bread to nutritious food
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- Hellwig, Coralie (författare)
- Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
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- Rousta, Neda (författare)
- Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
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- Wikandari, R. (författare)
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Yogyakarta 55281, Indonesia
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- Taherzadeh, Mohammad J, 1965- (författare)
- Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
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- Häggblom Kronlöf, Greta, 1961 (författare)
- Gothenburg University,Göteborgs universitet,Institutionen för neurovetenskap och fysiologi, sektionen för hälsa och rehabilitering,Institute of Neuroscience and Physiology, Department of Health and Rehabilitation,Institute of Neuroscience and Physiology, Section for Health and Rehabilitation, The Sahlgrenska Academy, University of Gothenburg, 40530 Gothenburg, Sweden
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- Bolton, Kim (författare)
- Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
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- Rousta, Kamran (författare)
- Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
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(creator_code:org_t)
- Elsevier BV, 2022
- 2022
- Engelska.
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Ingår i: Waste Management. - : Elsevier BV. - 0956-053X .- 1879-2456. ; 150, s. 39-47
- Relaterad länk:
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https://doi.org/10.1...
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https://hb.diva-port... (primary) (Raw object)
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https://gup.ub.gu.se...
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https://doi.org/10.1...
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https://urn.kb.se/re...
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Abstract
Ämnesord
Stäng
- Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize leftover bread in the production of fungi-based food for consumption. Bread was fermented in household and laboratory conditions with Neurospora intermedia and Rhizopus oligosporus. The results show that bread can be successfully and easily fermented at households, without signs of microbial contamination even though the conditions were not sterile. Fermentation at the household resulted in higher protein, fat and fiber content as well as greater starch reduction compared to the samples fermented under laboratory conditions. Household engagement in bread fermentation will likely depend on values that motivate reusing leftover bread. Perceived values that are expected to motivate engagement vary across individuals, but may include improved nutritional benefits, food waste prevention, convenience, responsibilities, and being part of sustainable societies and actions. © 2022 The Author(s)
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Circular economy
- Filamentous fungi
- Food loss
- Food security
- Functional food
- Sustainability
- Waste prevention
- Food supply
- Fungi
- Sustainable development
- Filamentous fungus
- Food production
- Household level
- Laboratory conditions
- Neurospora
- Resource dependencies
- Fermentation
- Waste prevention
- Resource Recovery
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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