Results 111 to 120 of about 867,788 (161)

Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects. [PDF]

Foods
Scappaticci G, Mercanti N, Pieracci Y, Ferrari C, Mangia R, Marianelli A, Macaluso M, Zinnai A.   +7 more
europepmc   +1 more source

Pilot market surveillance of GMM contaminations in alpha-amylase food enzyme products: A detection strategy strengthened by a newly developed qPCR method targeting a GM Bacillus licheniformis producing alpha-amylase. [PDF]

Food Chem (Oxf)
Fraiture MA, Gobbo A, Guillitte C, Marchesi U, Verginelli D, De Greve J, D'aes J, Vanneste K, Papazova N, Roosens NHC.   +9 more
europepmc   +1 more source

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Food Refrigeration – Product by Product

2008
This chapter gives an insight into the treatment of many common food products, focusing on refrigeration, without which it would not be possible to bring many products to market. Information on cooling temperatures, and nature of the process, illustrated in many cases is given.
G.F. Hundy, A.R. Trott, T.C. Welch
openaire   +1 more source

Food By-products for Biofuels

2011
The rise in global energy usage, together with the disappearance of fossil fuel reserves, has highlighted the importance of developing technologies to harness new and renewable energy sources. In addition to sustainability, climate change is another major issue that has driven the search for clean carbon-neutral fuels.
Cecilia Hodúr, Zsuzsanna László, Giovana Tommaso   +2 more
openaire   +1 more source

Valorization of Food Processing By-Products

2012
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the ...
Chandrasekaran, M., Nout, M.J.R., Sarkar, P.K.   +2 more
openaire   +3 more sources

New functional ingredients from agri-food by-products for fortified food

Journal of Biotechnology, 2010
A wheat bran hydrolisate was obtained using commercial enzyme preparations selected in order to get all the enzymatic activities needed (Cellulases, Hemicellulases, Arylesterases, etc.) to get a liquid suspension containing 168,39 mg/L of ferulic acid and 703 ORAC/L as measure of the antioxidant activity.
BONSI, BARBARA, A. Iwanska, ZANICHELLI, DARIO, SETTI, LEONARDO   +3 more
openaire   +2 more sources

Apricot kernels – important food by-product

2017
Introduction. Nowadays, a tendency for reducing food industry waste is becoming more prominent due to a growing interest for utilization of food industry by-products for various purposes. These by- products contain many potentially useful substances and they could become significant raw materials in the production/development of new products.
Mujić, Ibrahim, Molnar, Maja, Pavić, Valentina, Jokić, Stela, Jozinović, Antun, Lovrinčević Pavlović, Nika   +5 more
openaire   +2 more sources