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FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF COFFEE MUCILAGE (Coffea arabica) AND ITS APPLICATION IN EDIBLE FILMS [PDF]
Química Nova, 2023 Brazil is the largest coffee producer in the world, and together with the millions of tons produced, millions of tons of residues are also generated. The generated residues are a source of environmental contamination depending on the chosen processing ...
Daiane Bernardi Machado +1 more
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Recent advances on application of gold nanorods in detection field
Materials Research Express, 2021 The development of new methods for applications of detection in the biological field is a topic of intense and growing interest. The currently practiced methods for biological detection have many defects, such as time-consuming, low accuracy, and ...
Weizhen Xu +7 more
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Microorganisms, 2023 The global market for citric acid (CA) is one of the biggest and fastest expanding markets in the food industry. The CA production employing microbial bioprocessing with efficient GRAS strains and renewable waste streams is in line with the European ...
Dimitris Sarris +5 more
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Biologically active components in by‐products of food processing [PDF]
Food Science & Nutrition, 2020 AbstractFood by‐products happen at various stages of production and processing at home and on commercial scales. In the recent years, because of the fast‐growing food companies and production, food processing by‐products have gained a lot of interest and attracted many technical and health professionals as well as policy makers internally and ...
Yaseen Galali +2 more
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Preparation, structure characterization and functional properties of pea dregs resistant dextrin
Frontiers in Sustainable Food Systems, 2023 BackgroundPeas (Pisum sativum L.), the second largest edible bean in the world, have comprehensive and balanced nutrition. In China, peas are mainly used in the processing of starch and related products, during which a large amount of processing by ...
Liangyu Li +10 more
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Reintegration of Food Industry By-Products: Potential Applications
Foods, 2022 Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising ...
Christos Eliopoulos +3 more
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Applied Sciences, 2022 Vast quantities of side streams produced worldwide by the agricultural and food industry present an environmental challenge and an opportunity for waste upcycling in the frame of the circular bioeconomy.
Sotirios Pilafidis +3 more
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Preparation and Quality Evaluation of Astaxanthin Gelatin-Gum Arabic Microspheres
Liang you shipin ke-ji, 2022 This research aims to prepare Astaxanthin Gelatin-Gum Arabic microspheres and to explore its preparing technology and pharmaceutical properties. The Astaxanthin Gelatin-Gum Arabic microspheres were prepared by emulsion cross-linking method using gelatin ...
CHEN Yi-ying +5 more
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Anaerobic Digestion of Agri-Food By-products
, 2020 Anaerobic digestion is a set of biochemical processes where complex organic matter is decomposed by the activity of bacteria in an oxygen-free atmosphere into biogas and digestate. Understanding the basic principles of anaerobic digestion (AD), and its role in the production of renewable energy sources, requires familiarity with the chemical ...
Duić, Neven +3 more
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Fermentation, 2023 Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries.
Emma Neylon +6 more
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