DC FieldValueLanguage
dc.contributor.authorTsotsolas, Nikos-
dc.contributor.authorPatsios, Sotiris I.-
dc.contributor.authorDedousi, Anna-
dc.contributor.authorMalamakis, Apostolos-
dc.contributor.authorBanias, George F.-
dc.contributor.authorKontogiannopoulos, Konstantinos N.-
dc.contributor.authorKoutsouraki, Eleni-
dc.contributor.authorMelas, Lefteris-
dc.contributor.authorVamvakas, Konstantinos-
dc.contributor.authorSossidou, Evangelia N.-
dc.date.accessioned2024-04-05T07:37:12Z-
dc.date.available2024-04-05T07:37:12Z-
dc.date.issued2023-09-01-
dc.identifierscopus-85174213882-
dc.identifier.issn20711050-
dc.identifier.other85174213882-
dc.identifier.urihttps://uniwacris.uniwa.gr/handle/3000/1795-
dc.description.abstractThis study aims to demonstrate an integrated methodology for the valorisation of bakery former food products (FFP) as an ingredient of pig feed diets. The methodology involves: conducting a needs analysis and a full path traceability scheme based on Global Standards 1 (GS1) Organisation (Brussels, Belgium) standards, designing digital tools to support the implementation of the traceability scheme, and assessing the valorisation of FFP and, more specifically, of bakery by-products in bakery meal (BM) production, and its implementation in pig feed diet. BM production comprises various bakery by-products, which were collected, unpacked, grinded, and thermally treated. Physicochemical and microbiological analyses were conducted on BM samples, mainly focusing on nutrient composition, and the presence of aflatoxins, mycotoxins, and pathogenic microorganisms. The BM was then fed to finishing pigs (at an inclusion rate of 20% w/w), in parallel to a control group fed with a conventional pig feed diet. The animals in both dietary groups were evaluated for growth performance, and meat samples were analysed for specific quality parameters and sensory characteristics. The results show that the addition of 20% w/w BM does not significantly affect the growth performance or the meat quality of the pigs. Moreover, a sensory evaluation revealed minor differences in the sensory characteristics of the meat samples, denoting that the BM addition does not seem to dwindle the final meat product.en_US
dc.language.isoenen_US
dc.relation.ispartofSustainabilityen_US
dc.subjectBakery former food productsen_US
dc.subjectCircular economyen_US
dc.subjectFood by-productsen_US
dc.subjectPig feeden_US
dc.subjectSmart applicationsen_US
dc.subjectSustainabilityen_US
dc.subjectTraceabilityen_US
dc.titleDemonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigmen_US
dc.typeArticleen_US
dc.identifier.doi10.3390/su151914385en_US
dc.identifier.scopus2-s2.0-85174213882-
dcterms.accessRights1en_US
dc.relation.deptDepartment of Business Administrationen_US
dc.relation.facultySchool of Administrative, Economics and Social Sciencesen_US
dc.relation.volume15en_US
dc.relation.issue19en_US
dc.collaborationUniversity of West Attica (UNIWA)en_US
dc.journalsOpen Accessen_US
dc.publicationPeer Revieweden_US
dc.countryGreeceen_US
local.metadatastatusverifieden_US
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.deptDepartment of Business Administration-
crisitem.author.facultySchool of Administrative, Economics and Social Sciences-
crisitem.author.orcid0000-0003-4173-3780-
crisitem.author.parentorgSchool of Administrative, Economics and Social Sciences-
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