Results 11 to 20 of about 1,910 (246)
Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges [PDF]
Foods, 2021 Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-
Juliana Mandha +3 more
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Valorization of Natural Antioxidants for Nutritional and Health Applications [PDF]
, 2021 The significant increase in the world population age, 47 years in 1950 to 73 years in 2020, resulted in an increase in aging related diseases as well as in degenerative diseases. In consequence, researchers have been focusing in the development of new therapies, with a particular emphasis on the use of compounds with antioxidant properties, namely ...
Ferreira-Santos, Pedro +4 more
openaire +6 more sources
Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives
Foods, 2021 The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing.
Marco Spaggiari +3 more
openaire +5 more sources
Valorization of Glycerol through the Enzymatic Synthesis of Acylglycerides with High Nutritional Value [PDF]
Catalysts, 2020 The production of specific acylglycerides from the selective esterification of glycerol is an attractive alternative for the valorization of this by-product of the biodiesel industry. In this way, products with high added value are generated, increasing the profitability of the overall process and reducing an associated environmental threat.
Daniel Alberto Sánchez +2 more
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Foods, 2022 Bananas are among the world’s main economic crops and one of the world’s most-selling fresh fruits. However, a great deal of waste and by-products is produced during banana harvesting and consumption, including stems, leaves, inflorescences, and peels. Some of them have the potential to be used to develop new foods. Furthermore, studies have found that
Fanglei Zou +4 more
openaire +3 more sources
Valorization Potentials of Rapeseed Meal in a Biorefinery Perspective: Focus on Nutritional and Bioactive Components [PDF]
Molecules, 2021 Rapeseed meal (RSM), a by-product of oilseed extraction connected to the agri-food and biofuel sectors, is currently used as animal feed and for other low-value purposes. With a biorefinery approach, RSM could be valorized as a source of bio-based molecules for high-value applications.
Gabriella Di Lena +13 more
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Sustainable Valorization of Tomato Pomace (Lycopersicon esculentum) in Animal Nutrition: A Review
Animals, 2022 Under the background of the current shortage of feed resources, especially the shortage of protein feed, attempts to develop and utilize new feed resources are constantly being made. If the tomato pomace (TP) produced by industrial processing is used improperly, it will not only pollute the environment, but also cause feed resources to be wasted.
Shengyong Lu +11 more
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Nutritional quality and use of whey in human food for its valorization [PDF]
World Journal of Advanced Research and Reviews, 2020 Whey is generated during cheese making and can be up to nine times the weight of cheese. The objective of this work is to highlight the nutritional quality and the importance of whey in order to explore other ways of valuing it in human food with a view to improving the nutritional quality of locally processed foods in Benin.
Roseline T. M. Bleoussi +8 more
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Development, quality assessment and nutritive valorization of Spirulina platensis in yogurt spread
Food Science and Applied Biotechnology, 2022 Dairy products are an excellent source of lactose, water-soluble vitamins, proteins and minerals. They are not considered a key source of bioactive compounds, despite their positive nutritional benefits. The main objective of this study was to develop yogurt spread fortified with Spirulina platensis (SP) and to valorize its impact on the ...
Muhammad Nasir +7 more
openaire +1 more source
Whey Valorization in Functional Jellies: A Nutritional and Technological Approach
FoodsThe purpose of this paper is to evaluate the nutritional, functional, and technological potential of whey resulting as a by-product in the dairy industry, as such or mixed with berries (blueberries, strawberries, and raspberries) to obtain healthy jellies with added value.
Diana Fluerasu (Bălțatu) +13 more
openaire +2 more sources