Results 61 to 70 of about 15,112 (228)

Biomass gasification of sugarcane bagasse and empty fruit bunch the effect of operating temperature and particle [PDF]

, 2012
Depletion of fossil fuel as the source of energy has opened the door to the research of various abundant,potential and valuable sources of energy. Therefore,biomass gasification to produce either liquid or gases fuel has been widely
Linggang, Diana
core  

Evaluation of antioxidant activity of the fermented product from the biotransformation of R-(+)-limonene in solid-state fermentation of orange waste by Diaporthe sp. [PDF]

, 2019
A
Bier, Mário César Jucoski, De Kimpe, Norbert, Medeiros, Adriane Bianchi Pedroni, Soccol, Carlos Ricardo   +3 more
core   +2 more sources

Development of a co‐culture of Ureibacillus thermosphaericus and Cupriavidus taiwanensis for inhibitors removal from hemicellulose prehydrolysate

Biotechnology Progress, EarlyView.
For biofuels production, hemicellulose pre‐hydrolysate is considered as an attractive feedstock rich in fermentable sugars. The pre‐hydrolysate derived from lignocellulosic biomass comprises, along with sugars, several inhibitors which can hamper its efficient conversion.
Mariem Theiri, Mariya Marinova, Hassan Chadjaa, Mario Jolicoeur   +3 more
wiley   +1 more source

Passion fruit and apple: from residues to antioxidant, antimicrobial and anti-Alzheimer’s potential

Ciência Rural, 2018
: The waste in the fruit production chain, including the juice and pulp industries, produces large quantities of leftover husks, seeds and bagasse. This volume of waste generates huge environmental and economic impact.
Denise Simim Lima, Nathália Barroso Almeida Duarte, Débora Luiza Costa Barreto, Geane Pereira de Oliveira, Jacqueline Aparecida Takahashi, Sabrina Pinheiro Fabrini, Denise Sande   +6 more
doaj   +1 more source

The possibilities of developing new industrial markets for farm products [PDF]

, 1928
Cover ...
Clemen, Rudolf A.
core  

Natural Pectin Polysaccharides as Edible Coatings [PDF]

, 2015
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting ...
Burgos, Nuria, Garrigós, María del Carmen, Jiménez, Alfonso, Valdés, Arantzazu   +3 more
core   +3 more sources

Real‐time quality and safety monitoring of fruit juice using paper‐based platform

Food Biomacromolecules, EarlyView.
Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das, Srushti Bhoite, Noopur Patil, Shubhro Chakrabartty, Debjani Dutta   +4 more
wiley   +1 more source

Mechanical and sound absorption performance of cashew apple bagasse and mahogany fruit-based hybrid composites

BioResources
Mechanical and acoustic properties were studied for hybrid composites developed from Cashew Apple Bagasse (CAB) fibers and Mahogany tree Fruit Filler (MFF) in an epoxy matrix. The effect of alkali treatment (5% and 10% NaOH solutions) on CAB fiber composites at different weight fractions of MFF (0 to 25 wt%) was studied.
Murugesan Palaniappan, Sivasubramanian Palanisamy, Thulasimani Murugesan, Carlo Santulli, Srinivas Tadepalli   +4 more
openaire   +2 more sources

Pertumbuhan Dan Hasil Jamur Tiram Putih (Pleurotus Ostreatus) Pada Komposisi Media Tanam Serbuk Gergaji, Ampas Tebu Dan Jantung Pisang Yang Berbeda [PDF]

, 2014
- Oyster mushroom is one of the edible mushrooms consumed by people because it contains high protein, vitamins, minerals, amino acids, low carbohydrates, fat and calories.
HanifahHanifah, E. (Evy)
core  

Upcycling orange by‐product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus, Nathalia Almeida Costa, Gabriela de Matuoka e Chiocchetti, Paula de Paula Menezes Barbosa, Marise Bonifácio Queiroz, Izabela Dutra Alvim, Juliana Alves Macedo, Gabriela Alves Macedo   +7 more
wiley   +1 more source