Description
Transforming food waste into value-added products through controlled thermal, chemical, and biological processes.
Technical
Fermentation of vegetable scraps generates lactic acid, lowering pH and inhibiting spoilage microbes. Drying concentrates essential oils such as limonene, while roasting initiates Maillard reactions that produce melanoidins and caramelized flavors. Thermal processing in canning destroys Clostridium botulinum spores, and polyphenol oxidation in banana chips increases antioxidant activity.
Science
Primary Reaction
Fermentation of vegetable scraps to lactic acid
Sensory Profile
Aroma ()
earthycitrusynuttyroastedsweetfermentedcaramelizedherbalspicysmoky