Results 31 to 40 of about 3,098,037 (287)
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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Primary investigation into the occurrence of Hydroxymethylfurfural (HMF) in a range of smoked products [PDF]
, 2018 5-hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties.
Bouzalakou-Butel, Laura-Artemis +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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Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food. [PDF]
, 2019 There is increasing demand for organic food products throughout the Western world. Health concerns have frequently been found to be the main motivation of consumers purchasing organic products, but the literature on consumer preferences and behavior is ...
Ditlevsen, Kia +2 more
core +1 more source
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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Application of Agri-Food By-Products in the Food Industry
Agriculture, 2023 Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources. By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are frequently wasted, losing important resources.
Roxana Nicoleta Rațu +11 more
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The Reuse of Food By-Products to Formulate Enriched Foods
The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”, 2021 During the production process, many foods generate by-products, which become food waste and have environmental and economic consequences. These by-products are rich in bioactive compounds, so they could be reused. With this in mind, to embrace the concept of a circular economy, waste could be turned into new raw materials.
Maria Marziliano +2 more
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Foods, 2022 Annually, 1.3 billion tons of food are wasted and this plays a major role in increasing pollution. Food waste increases domestic greenhouse gas emissions mainly due to the gas emissions associated with its production.
Sara Nardella +2 more
doaj +1 more source
Fermentation of Corn By-Products: From Agrifood Waste to Higher Value Antioxidant Products
Fermentation, 2023 To improve the nutri-functional quality and, in particular, the antioxidant capacity of corn by-products, fermentation with selected lactic acid bacteria was carried out.
Federica Tonolo +8 more
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Developing Biostimulants From Agro-Food and Industrial By-Products [PDF]
Frontiers in Plant Science, 2018 In modern agriculture, seeking eco-friendly ways to promote plant growth and enhance crop productivity is of priority. Biostimulants are a group of substances from natural origin that contribute to boosting plant yield and nutrient uptake, while reducing the dependency on chemical fertilizers. Developing biostimulants from by-products paves the path to
Xu, Lin, Geelen, Danny
openaire +4 more sources