Results 1 to 10 of about 140,375 (300)

Optimization of Mechanical Structure for Pomegranate Peeling and Low-Damage Seed Extraction Technology Based on Mechanical Property Analysis: A Comprehensive Review [PDF]

International Journal of Food Science
With a rich history of cultivation, pomegranates are an essential cash crop planted extensively, offering considerable economic gains in the fruit industry.
Enlong Zhu, Jinkun Ran, Li Li, Junwei Zhu   +3 more
doaj   +2 more sources

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Foods, 2021
Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing
Alice Jaeger, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt   +3 more
doaj   +2 more sources

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Innovative Food Science and Emerging Technologies, 2017
This review presents innovative food processing techniques and their role in promoting sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing) in ...
Farid Chemat, Natacha Rombaut, Alice Meullemiestre   +2 more
exaly   +2 more sources

Natural Deep Eutectic Solvent as Extraction Media for the Main Phenolic Compounds from Olive Oil Processing Wastes

Antioxidants, 2020
In this new century, sustainable development challenges chemical sciences to develop new and clean technological processes. The agri-food industry produces significant quantities of waste, raising significant economic and environmental concerns.
Sonia Bonacci, Maria Luisa Di Gioia, Paola Costanzo   +2 more
exaly   +2 more sources

Lycopene and Other Bioactive Compounds’ Extraction from Tomato Processing Industry Waste: A Comparison of Ultrasonication Versus a Conventional Stirring Method

Horticulturae
The tomato (Lycopersicon esculentum) is a prominent fruit in Mediterranean countries with established biological activities for consumers. Given the widespread distribution of the fruit and its large production, the need to utilize the by-products seems ...
Konstantinos Mavridis, Nikolaos Todas, Dimitrios Kalompatsios, Vassilis Athanasiadis, Stavros I. Lalas   +4 more
doaj   +3 more sources

Cascade Valorisation of Lemon-Processing Residues (Part I): Current Trends in Green Extraction Technologies and High-Value Bioactive Recovery [PDF]

Foods
The global citrus-processing industry generates 15–32 million tonnes of waste annually. Lemon-processing residues—peels, seeds, and pomace—constitute 45–55% of fruit mass and harbour high-value bioactive compounds amenable to cascade valorisation.
Jimmy Núñez-Pérez, Jhomaira L. Burbano-García, Rosario Espín-Valladares, Marco V. Lara-Fiallos, Juan Carlos DelaVega-Quintero, Marcelo Cevallos-Vallejos, José-Manuel Pais-Chanfrau   +6 more
doaj   +2 more sources

Latvian Peat Industry – to Be or Not to Be? [PDF]

E3S Web of Conferences, 2020
This article is devoted problems sector which traditional Latvia face – peat extraction and processing industry. Potential industry, dynamic of development, and contribution to country’s economy has been provided as well.
Lukjanova Jelena, Odinokova Tatyana, Zahars Vitolds   +2 more
doaj   +1 more source

A systematic approach to the peat machines and equipment classification development

Горные науки и технологии, 2022
The «National Security Strategy of the Russian Federation until 2030» prioritises the use of resource-saving and waste-free technologies for natural resource extraction and processing, import substitution of mining equipment in the Russian mining sector,
Boris F. Zyuzin, Tatiana B. Yakonovskaya, Alexandra I. Zhigulskaya   +2 more
doaj   +1 more source

Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry

Molecules, 2023
The current research was conducted to extract the bioactive compounds from citrus waste and assess their role in the development of functional foods to treat different disorders. The scientific name of citrus is Citrus L.
Zahra Maqbool, Waseem Khalid, Hafiz Taimoor Atiq, Hyrije Koraqi, Zaryab Javaid, S. K. Alhag, L. Al‐Shuraym, D. Bader, Mohammed Almarzuq, M. Afifi, A. Al-Farga   +10 more
semanticscholar   +1 more source

Storage Stability and Flavor Change of Marinated Pork

Foods, 2022
To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), Ca2+ATPase activity, and total viable counts of ...
Yin Zhang, Hui Li, Yingjie Zhang, Linguo Wang, Pengcheng Zhang, Jianlin Jia, Haichuan Peng, Qin Qian, Jiaming Zhang, Zhongli Pan, Dayu Liu, Liming Zhao   +11 more
doaj   +1 more source