Results 211 to 220 of about 1,910 (246)

Rice bran: Valorization approaches and nutritional dimensions

Indian Journal of Agricultural Biochemistry, 2023
Rice bran (RB), a by-product of the rice milling industry, accounts for approximately 10% of the total weight of milled rice. Researchers are increasingly focusing on RB due to its nutrient-rich composition, presence of potent antioxidants, widespread accessibility, cost-effectiveness, and its promising potential in addressing various health related ...
Surya Tushir, Manju Bala, DN Yadav, Rajeev Kapoor, Sandeep Mann, K Narsaiah   +5 more
openaire   +1 more source

Nutritional Profiling, Management Strategies, and Valorization of Vegetable Wastes

RADS Journal of Food Biosciences, 2022
Vegetables are tremendously produced and consumed worldwide. Vegetables are food sources that can provide vital nutrients necessary for the body to grow and develop efficiently. An interesting thing about these commodities is that incredible health benefits are not only restricted to their edible portions.
null Iqra Ashfaq, null Tayyaba Alvi, null Sajjad Hussain, null Muhammad Adnan, null Ayesha Syed   +4 more
openaire   +1 more source

Swine manure valorization in fabrication of nutrition and energy

Applied Microbiology and Biotechnology, 2020
Renewable energy can boost the growing population's need and rapid budgetary development. To reduce fossil fuel consumption is the initial purpose of renewable and sustainable energy, producing valuable bio-based products. The fermenters, using for pretreatment of swine manure, and involvement of swine carcasses are reported to enhance organic loading ...
Abdulmoseen Segun Giwa, Nasir Ali, Muhammad Asif   +2 more
openaire   +2 more sources

Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development

Journal of Food Processing and Preservation, 2022
AbstractThe objective of this study was the utilization of Isabel grape (Vitis labrusca) by‐products for the development of grape pomace flour (GPF) as a new food ingredient to incorporate into a nutritional and functional pasta product adding different concentrations of GPF. The incorporation of GPF into the pasta formulation led to obtaining products
Beatriz Ewert Oliveira, Luana Contini, Vitor Augusto dos Santos Garcia, Lilian Pinheiro de Lima Cilli, Eduardo Galvão Leite Chagas, Marcio Adriano Andreo, Fernanda Maria Vanin, Rosemary Aparecida Carvalho, Patricia Sinnecker, Anna Cecilia Venturini, Cristiana Maria Pedroso Yoshida   +10 more
openaire   +1 more source

Microalgal proteins for a circular bioeconomy: Nutritional, material, and chemical valorization

Bioresource Technology
Microalgae have attracted increasing attention as a renewable biomass source due to their rapid growth, high protein content, and potential for carbon capture and wastewater treatment. However, current research and industrial utilization primarily focus on lipids and carbohydrates for biofuel and bioproduct generation, while protein-rich residues are ...
Lingshuang Hu, Yingdong Zhou, Yuan Gong, Yiping Luo, Xudong Liu, Zhicheng Jiang   +5 more
openaire   +2 more sources

Effective valorization of microalgal biomass for the production of nutritional fish-feed supplements

Journal of Cleaner Production, 2020
Abstract Falling supply and rising demand of conventional feed ingredients leads to soaring fishmeal prices, which necessitates the need for alternate feed sources. This study aims to evaluate the performance of dried dietary Chlorella sp. on the survival and growth of the freshwater juvenile- Common Carp (Cyprinus carpio var.
Geetanjali Yadav, Dharmendra Kumar Meena, Amiya Kumar Sahoo, Basanta Kumar Das, Ramkrishna Sen   +4 more
openaire   +1 more source

Valorization of Eggshell Waste into Calcium and Collagen-Based Nutritional Supplements

Asian Food Science Journal
Aims: Utilizing eggshell waste is a comprehensive solution that tackles the issues of waste accumulation in the environment, pollution, and financial resources allocated to its disposal while producing high-value goods. This study aims to repurpose this waste to produce nutritional supplements used in various industries, including calcium carbonate ...
Mai M. Elkordy, Naglaa A. El-Senousi, Zein H., Tarik A. Mohamed   +3 more
openaire   +1 more source

Valorization of dairy by-products for milk-based infant formulas: A nutritional perspective review

Food Research International
The valorization of dairy by-products presents a sustainable approach to enhancing the nutritional quality of infant formulas while addressing environmental concerns. This review explores the potential of milk-derived components, including whey proteins, casein, lactose, galactooligosaccharides (GOS), and milk fat globule membrane (MFGM), in infant ...
Duygu, Ağagündüz, Teslime Özge, Şahin, Elif, Çelik, Fatih, Ozogul, Oya Berkay, Karaca   +4 more
openaire   +2 more sources

Nutritional composition and biomass valorization potential of Terminalia catappa leaf litter

African Research Reports
This study evaluated the proximate composition and assessed the nutritional potential of Terminalia catappa leaf litter as a sustainable biomass resource for feed and agro-industrial applications. Proximate analysis revealed that carbohydrates (43.24 ± 0.06%) was the most abundant component, followed by crude fiber (26.90 ± 0.06%), crude fat (12.39 ± 0.
Mercy C. Okonkwor, Egoamaka O. Egbune, Oghenenyore A. Ohwokevwo, Fidelis I. Achuba   +3 more
openaire   +1 more source

Strategies for reducing salt content and nutritional valorization of blue-veined cheeses

Stratégies de réduction du taux de sel et valorisation nutritionnelle des fromages à pâte persillée Réduire la consommation de sel est un enjeu majeur de santé publique et les fromages à pâte persillée avec leur taux de sel élevé sont particulièrement concernés et peu étudiés.
openaire   +2 more sources