Results 61 to 70 of about 17,084 (284)

A Typology of Circular Economy Startups in Agri‐Food Supply Chains: An Analysis of 79 Innovative Startups

Business Strategy and the Environment, EarlyView.
ABSTRACT Startups, as key drivers of innovation towards a circular economy (CE) transition, are gaining momentum in the agri‐food industry. However, an inclusive classification framework for circular agri‐food startups is still lacking, despite its crucial role in articulating their contribution and informing tailored policies to facilitate a smoother ...
Meisam Ranjbari, Michal Kuděj, Jan Kubálek, Alberto Ferraris   +3 more
wiley   +1 more source

Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge

NFS Journal
Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF)
Oluyimika Y. Famuyide, John Lubaale, Cheikh Ndiaye, Kwaku G. Duodu, John R.N. Taylor   +4 more
doaj   +1 more source

Assessing the microstructural and rheological changes induced by food additives on potato puree [PDF]

, 2018
The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated.
Dankar, Iman, El Omar, Fawaz, Haddarah, Amira, Pujolà Cunill, Montserrat, Sepulcre Sánchez, Francesc   +4 more
core   +2 more sources

Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study evaluated the effect of seed shape on the composition, functional, and quality properties of pea flours and protein isolates. Wrinkled‐seed (WPAs) and round‐seed (RPA) pea accessions were selected from a genome‐wide association study panel.
Cassia Galves, Krishna Kishore Gali, Thomas D. Warkentin, James House, Michael Nickerson   +4 more
wiley   +1 more source

The characterization of the functional properties of three cold alkali extracted meat protein concentrates and the relationship between functional properties determined using model systems and the properties of an emulsion-type sausage in which they were incorporated : a thesis presented in partial fulfilment of the requirements for the degree of Masterate of Technology (Biotechnology) at Massey University [PDF]

, 1981
The feasibility of marketing three meat protein concentrates (MassMPC, MyoMPC and SarcoMPC) on the commercial protein market was studied. Solubility, heat gel strength, water binding and emulsification properties of these proteins were investigated under
Nicklin, Suzanne Helen
core  

Twin-screw Extrusion Processing of Vegetable-Based Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Fermented Soybean Meal (FSBM) [PDF]

, 2012
Fast-paced growth in global aquaculture has elevated concerns about the high costs of aquafarm production and potential water pollution. Thus, finding eco-friendly and more sustainable alternative protein sources for fish diets is of vital importance to ...
Fallahi, Parisa, Muthukumarappan, Kasiviswanathan, Rosentrater, Kurt, Rosentrater, Kurt   +3 more
core   +3 more sources

Integrated and closed‐loop biorefinery strategies for efficient waste valorization and biofuel production

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Advancements in biofuel production technologies are essential for reducing global dependence on fossil fuels and addressing their overexploitation. Many valuable components of biomass, such as cellulose, hemicellulose, and lignin, remain underused in traditional biorefineries, which typically rely on a single feedstock to produce a primary ...
Marcos Paulo Patta Granado, Prakhar Talwar, Sahil Sahil, Andrea Cressoni De Conti, Sonil Nanda, Janusz A. Kozinski   +5 more
wiley   +1 more source

Plant-based burgers: effects of protein source, type of extrusion and cooking technology on oxidation status and in vitro digestibility

Future Foods
The effects of cooking method (microwaving/pan frying) and in vitro digestion of plant-based burgers formulated with different protein types (soy/pea) and extrusion types (low/high moisture) were assessed.
Itziar Ariz-Hernandez, Iciar Astiasaran, Diana Ansorena   +2 more
doaj   +1 more source

A study on the twin screw extrusion-cooking of plant-meat pet food mixtures

Acta Agrophysica, 2018
A study was conducted on the possibility of application of “dry” extrusion-cooking technology for the processing of plant-meat mixtures. The effect of the concentration of the meat material (meat-bone pulp), leguminous material (faba bean), wheat grain ...
Aldona Sobota, Piotr Zarzycki, Emilia Sykut-Domańska, Anna Wirkijowska, Zbigniew Rzedzicki, Agnieszka Pawlas   +5 more
doaj   +1 more source

Biocomposites based on oil palm tree as packaging materials [PDF]

, 2007
Every parts of the oil palm tree can be utilized to form useful products, including the waste from palm oil processing either intermediates or final biomasses.
Muhammad Tajudin, Izzati Nazreen, Rasit Ali, Roshafima, Wan Abdul Rahman, Wan Aizan, Wan Hasan, Wan Hasamuddin   +3 more
core