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Comprehensive research on mango by-products applications in food industry
Trends in Food Science & Technology, 2021Abstract Background Mango (Mangifera indica) is the world most harvested tropical fruit whose processing generates unavoidable amounts of by-products which are rich in valuable compounds. This fact generates a need but also an opportunity to revalorize them with the intention of creating new value-added products to be exploited in food industry ...
Rodrigo Oliver-Simancas +4 more
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Food industry by-product for nitrate removal
2017Nitrogen compounds discharged in the environment can cause several problems such as eutrophication and deterioration of water sources. Furthermore, nitrates can cause hazards to human health by forming nitrosamines and nitrosamides which are found to be potentially carcinogenic compounds [1].
Habuda-Stanić, Mirna +1 more
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Valorisation of food agro-industrial by-products: From the past to the present and perspectives
Journal of Environmental Management, 2021Food agro-industrial by-products mainly include peels, seeds, stems, bagasse, kernels, and husk, derived during food processing. Due to their overproduction and the lack of sustainable management, such by-products have been conventionally rejected and wasted in landfills, being the principal strategy for their treatment, but nowadays, this strategy has
Ricardo Gómez-García +4 more
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Characterization of pea processing by-product for possible food industry applications
Journal of Food Science and Technology, 2023Pea pods are by-products of the pea processing industries which are often disposed improperly but are rich reserves of nutrients. In this work, pea pod powder (PPP) was prepared and analysed for its nutritional, physical, functional and structural characteristics for food applications.
Gazia Nasir +3 more
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Food industry by-product for water processes
2016The most common environmental problem of our time is the presence of dangerous and toxic pollutants in aquatic systems [1]. Contamination of water by nitrogenous compounds (e.g. nitrate, nitrite, and ammonium) has become a global problem [2-3]. Elevated nitrate concentrations in drinking water can cause methemoglobinemia in infants, stomach cancer in ...
Nujić, Marija, Habuda-Stanić, Mirna
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By-products from the food and dairy industries
BSAP Occasional Publication, 1980For the purpose of this paper I intend to include within the term ‘by-products’ all those materials that arise from the food industries which are not consumed by the human population of the United Kingdom. Some of these materials are not acceptable as part of the human diet, or, if acceptable, find no ready market. Other materials are inedible, perhaps
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UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY
Menoufia Journal of Food and Dairy Sciences, 2019This study was conducted to study the possibility of partial replacement of wheat flour with SRB to prepare high nutritive value cupcake and pan bread and partial replacement of yellow corn flour with RBPC to prepare value-added tortilla. Quality characteristics of the cupcake, pan bread and tortilla were evaluated.
A.A. El-Bedawey +3 more
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By Products from Food Industries: Utilization for Bioinsecticide Production
1994Agricultural residues and wastewaters from food, beverages and paper industries, are feasible substrates to produce microbial insecticides through Bacillus thuringiensis fermentations. These substrates are sources of carbon and nitrogen that are essential components to culture media composition.
Iracema O. de Moraes +2 more
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