Description
Processing food waste to recover nutrients and flavors while reducing environmental impact.
Technical
Techniques such as hot‑water extraction, microbial fermentation, controlled drying, acid blanching, and high‑pressure processing mobilize soluble sugars, organic acids, and antioxidants from vegetable and fruit residues. The processes balance temperature, pH, moisture, and pressure to maximize yield while preventing undesirable reactions like Maillard browning or microbial spoilage.
Science
Primary Reaction
Enzymatic hydrolysis, microbial fermentation, and pressure‑induced cell disruption
Sensory Profile
Aroma ()
earthyvegetalfermentednuttyfreshcaramelizedtoastedherbaceouscitrusymusty