Results 21 to 30 of about 218,144 (150)

Effects of cellulase-producing strains on the nutritional and soluble dietary fiber properties of whole wheat flour

Food Science and Human Wellness
Whole wheat flour is a food raw material rich in macronutrients, but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.
Yingli Liu, Shengjie Zhong, Maosi Fan, Zhengkai Wang, Min Cai, Xiaoming Wei, Jing Wang   +6 more
doaj   +1 more source

Use of Olive Industry By-Products for Value-Added Food Development

Agronomy, 2023
The olive industry involves environmental problems of special relevance, such as the generation of residual brines after the pickling process. Moreover, in the pitting and filling operations of the olives, fatty residues are generated that end up being ...
María E. García-Pastor, Marina Ródenas-Soriano, Alicia Dobón-Suárez, Pedro J. Zapata, María J. Giménez   +4 more
doaj   +1 more source

Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

Food Science and Human Wellness
Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole
Yingli Liu, Shengjie Zhong, Xiaoming Wei, Maosi Fan, Min Cai, Zhengkai Wang, Jing Wang   +6 more
doaj   +1 more source

Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

Revista Facultad Nacional de Agronomía Medellín, 2020
The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes.
Marcela Martínez-Castaño, Diana Paola Mejía Díaz, José Contreras-Calderón, Cecilia Gallardo Cabrera   +3 more
doaj   +1 more source

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes

Frontiers in Nutrition
IntroductionThe effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice flavor
Xiao Liu, Xiao Liu, Feng Liang, Feng Liang, Bing Su Wang, Bing Su Wang, Fei Yue Ren, Wei Wang, Chao Zhang   +8 more
doaj   +1 more source

Effectiveness of Food Processing By-Products as Dust Suppressants for Exposed Mine Soils: Results from Laboratory Experiments and Field Trials

Applied Sciences, 2022
In this study, the effectiveness of biodegradable food processing by-products (chicory vinasses, corn steep liquor, decantation syrup, and palatinose molasses) as dust suppressants on mine soils has been precisely quantified using controlled laboratory ...
Justus Freer, Maximilian Lübeck, Johannes L. Sieger, Bernd G. Lottermoser, Marius Braun   +4 more
doaj   +1 more source

Food Industry Wastes for the Development of Innovative Functional Pet Food

International Journal of Bio-Resource and Stress Management
The review was aimed to discuss the beneficial effect various bioactive compounds harnessed from by-products of both plant and animal origin in the development of functional pet food for dogs . Functional foods occupied a special place in the science of
Kuleswan Pame, S. K. Laskar, K. M. Handique, S. Choudhury   +3 more
doaj   +1 more source

Emerging Trends in Consumer Preferences: Leveraging Products Derived from Food Industry By-Products [PDF]

Amfiteatru Economic
This study explores market opportunities for sustainable products, using functional wafers with added malt-used grains, a by-product of the fermentation industry, as a case study.
Carmen Năstase, Adriana Dabija, Ancuţa Chetrariu, Dadiana Dabija   +3 more
doaj   +1 more source

The Reuse of Food By-Products to Formulate Enriched Foods

Biology and Life Sciences Forum, 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.
Maria Marziliano, Amalia Conte, Matteo Alessandro Del Nobile   +2 more
doaj   +1 more source

Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds

Foods, 2023
Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses.
Mriganka Shekhar Borah, Ajita Tiwari, Kandi Sridhar, Kairam Narsaiah, Prakash Kumar Nayak, Baskaran Stephen Inbaraj   +5 more
doaj   +1 more source