Results 31 to 40 of about 218,144 (150)

Review: Food Industry By-Products used as a Functional Food Ingredients

International Journal of Waste Resources, 2016
The food industry generate large amount of wastes or by-products annually around the world from a variety of sources. In that food wastes or by-products are an excellent source of nutraceuticals, bioactives, inherently functional and possess many components that are good for human health.
Prathamesh Bharat Helkar, AK Sahoo
openaire   +1 more source

Up-Cycling of Olea europaea L. Ancient Cultivars Side Products: Study of a Combined Cosmetic–Food Supplement Treatment Based on Leaves and Olive Mill Wastewater Extracts

Life, 2023
In recent years, a reversal of the global economic framework has been taking place: from the linear model, there has been a gradual transition to a circular model where by-products from the agri-food industry are taken and transformed into value products
Raissa Buzzi, Irene Gugel, Stefania Costa, Sonia Molesini, Silvia Boreale, Erika Baldini, Nicola Marchetti, Silvia Vertuani, Patrizia Pinelli, Silvia Urciuoli, Anna Baldisserotto, Stefano Manfredini   +11 more
doaj   +1 more source

Defatted hickory meal hydrolysate’s impact on memory impairment induced by D-galactose in mice

Food Science and Human Wellness
Defatted hickory meal (DHM), a by-product of hickory oil production, is a protein source rich in essential amino acids. In this study, the functional properties of DHM hydrolysate (DHMH) were assessed using in vitro and in vivo assays in context to its ...
Fanping Qin, Ruiling Liu, Qi Kong, Hangjun Chen, Xiangjun Fang, Huizhi Chen, Weijie Wu, Haiyan Gao   +7 more
doaj   +1 more source

Effect of γ-irradiation combined with enzymatic modification on the physicochemical properties of defatted rice bran dietary fiber

Food Chemistry: X
This study comprehensively examines how combining γ-irradiation and enzymatic modification influences the microstructure and physicochemical properties of dietary fiber (DF) obtained from defatted rice bran. The resulting yields of soluble dietary fiber (
Xuyao Wei, Caixia Jiang, Xiaolan Liu, Handong Liu, Juntong Wang, Xiqun Zheng, Zhi Zhang, Hao Hu   +7 more
doaj   +1 more source

Modifying Wheat Bran Dietary Fiber Using High-temperature Steaming with Ultrasound-assisted Compound Enzymatic Method: Process Optimization and Effects on in Vitro Probiotic Activity

Shipin gongye ke-ji
Defatted wheat bran was modified via high-temperature steaming combined with ultrasound-assisted enzymatic treatments. We investigated the influence of various factors on the yield of soluble dietary fiber (SDF). The physicochemical properties of dietary
Meng WANG, Quan LIU, Xiqun ZHENG, Caixia JIANG, Juntong WANG, Hao HU, Zhi ZHANG   +6 more
doaj   +1 more source

Utilization of Date By-Products in the Food Industry

Emirates Journal of Food and Agriculture, 2020
The fruit of date palm tree Phoenix dactylifera is among the most abundant fruits, and it is rich in essential nutrients. Quality-wise, not all cultivated date fruits meet the commercial standards, and tons of date fruit that are immature, or of poor appearance but with no reduced nutritive value are treated as date by-product and are being used for ...
Suwimol Chockchaisawasdee, Constantinos Stathopoulos, Zein Najjar   +2 more
openaire   +2 more sources

Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype

Foods
The food industry is encouraged to develop new sustainable foodstuffs, and agri-food by-products can serve as valuable ingredients in these formulations.
Diana Melo Ferreira, Bárbara C. C. Oliveira, Carla Barbosa, Anabela S. G. Costa, Maria Antónia Nunes, Maria Beatriz P. P. Oliveira, Rita C. Alves   +6 more
doaj   +1 more source

The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2017
Fruit and vegetable by-products are in general thrown away and can cause environmental problems, even though they are a valuable source of bioactive compounds, which may be used for innovative food production.
Gabriela PRECUP, Lavinia Florina CĂLINOIU, Laura MITREA, Maria BINDEA, Bogdan RUSU, Bianca Eugenia ȘTEFĂNESCU, Dan Cristian VODNAR   +6 more
doaj   +1 more source

Effects of 1‐methylcyclopropene combined with modified atmosphere on postharvest quality and cell wall metabolism of Zizania latifolia

eFood
During postharvest storage, the metabolism of cell wall components greatly affects the quality of fruits and vegetables. Utilizing 1‐methylcyclopropene (1‐MCP) as an ethylene receptor inhibitor and modified atmosphere (MA) separately or in combination (1‐
Kunlin Wu, Ben Niu, Yanchao Han, Xiangjun Fang, Ruiling Liu, Huizhi Chen, Hangjun Chen, Weijie Wu, Haiyan Gao   +8 more
doaj   +1 more source

Nutritional and Chemical Characterization of Red and Purple Potatoes Peels: A Polyphenol-Rich By-Product

Foods
Potato peel represents a major by-product of the potato-processing industry and a promising source of bioactive compounds with potential health benefits.
Debora Dessì, Giacomo Fais, Giorgia Sarais   +2 more
doaj   +1 more source