Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods.

Autor: Koptelova A; Sustainable Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, Switzerland. anna.koptelova@epfl.cg., Ducrey A; ProSeed Ingredients SA, CH-1950 Sion, Switzerland. aurelien.ducrey@proseed.co., Lunven B; Sustainable Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, Switzerland. benedicte.lunven@epfl.ch., Köller L; Sustainable Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, Switzerland;. lea.koller@epfl.ch., Nagornova N; Integrative Food and Nutrition Center, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, Switzerland. natacha.nagornova@epfl.ch., Appenzeller EW; Migros Industrie AG, CH-8005 Zürich (retired). edouard@adiuto.app., Abitbol T; Sustainable Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, Switzerland. tiffany.abitbol@epfl.ch.

Publikováno v: Chimia [Chimia (Aarau)] 2024 Dec 18; Vol. 78 (12), pp. 824-830. Date of Electronic Publication: 2024 Dec 18.