Malbaratament alimentari

Dry fractionation of chickpea flour: balancing protein enrichment, coproduct functionality and environmental sustainability

- Dry fractionation is a resource-efficient approach to produce protein-rich fractions from legumes. However, this process has mainly been optimized for protein content and yield of the fine fraction,...

277. Associations Between Protein Processing and Digestibility, Gut Microbiota Diversity, and Abundance in Dogs.

29/09/2026 - Considering that nitrogen-derived metabolites produced during proteolytic fermentation may influence microbial ecology, dietary protein source and digestibility can alter the availability of...

PS10-18. Ileal Amino Acid Digestibility and Digestible Energy in Bakery Byproducts Fed to Nursery Pigs.

29/09/2026 - Ileal amino acid (AA) digestibility and energy values in the ingredients are important for pig diet formulations. Bakery byproducts are often used in swine diets due to the high starch and sugar...

44. A Benchmark Study of Feeding and Management Practices, Feed Utilization, and Adoption of Growth-enhancing Technologies by the Canadian Feedlot Industry.

29/09/2026 - The Canadian feedlot industry is exceptionally diverse, in both operational practices and feeding management. Previous Canadian feedlot industry surveys lacked detailed information on feed ingredient...

PS7-10. Utility and Functionality of Black Soldier Fly Larvae in Extruded Diets on Nutrient Digestibility, Fecal Metabolites, and Serum Chemistry in Senior Dogs.

29/09/2026 - Black Soldier Fly Larvae Meal (BSFLM), a sustainable insect protein source, shows promise as a beneficial alternative ingredient in pet food formulations due to its high protein content and...

PS7-11. Black Soldier Fly Larvae in Extruded Diets for Senior Dogs: Effects on Skin Barrier Function and Coat Quality.

29/09/2026 - With increasing interest in sustainable alternatives to conventional ingredients in pet foods, insect-derived ingredients have emerged as viable options. Black soldier fly larvae (BSFL) are of...

Valorising high?calcium dairy processing sludge through hydrothermal carbonization: phosphorus transformation and characterisation of hydrochar and process water

- Fuente: Bioresource Technology Reports

Valorising food waste using black soldier fly larvae: A One Health assessment of mycotoxin bioaccumulation and mycotoxigenic fungi under industrial-scale conditions

- Fuente: Journal of Agriculture and Food Research

Sequential supercritical CO? and microwave-assisted extraction for dual valorization of berry pomace

- Fuente: Food Chemistry

Enzymatic valorization of food waste leachate into volatile fatty acid-rich carbon source for enhanced denitrification

- Fuente: Journal of Environmental Management

Hydrothermal upcycling of apple pomace, citrus rind, and sweet greens into stress-mitigating bioprotectants for industrial yeast fermentation under hyperosmotic stress

- Fuente: Bioresource Technology Reports

Advanced extraction technologies for the recovery of bioactive compounds from plant-based food waste: Health benefits and functional applications

- Fuente: Citrus Byproducts Extraction

Valorizations, green extraction methods, and application of fruits and vegetables waste for sustainable food ingredients in the food industry: implications of the circular economy

- Fuente: Citrus Byproducts Extraction

Sustainable Utilization of Cereal By-Products: Upcycling for Value-Added Food Products

- Fuente: Food Bioactives

Exploring the Potential of Fig Leaves (Ficus carica L.): A Review of Their Valorization as Valuable Bioresources

- Fig leaves represent an underutilized source of bioactive compounds and promising functional ingredients. Emerging extraction technologies offer powerful tools to unlock their potential through...

Fermentative valorisation of agri-food residues: optimisation of Lactiplantibacillus paraplantarum fermentation conditions for the production of platform organic acids

- IntroductionOrganic acid fermentation is a key route for integrating second-generation (2G) biomass into biorefineries and promoting industrial symbiosis between agri-food residues and...

Food waste valorization using palmified UiO-66 as support for Cyclodextrin glycosyltransferase in cyclodextrin synthesis

- Fuente: Journal of Environmental Management

When parasocial relationships meet food technology neophobia: understanding consumer responses to virtual influencer marketing of upcycled foods

- PurposeThis study examines how virtual influencers’ social attractiveness, perceived authenticity, and self-disclosure are associated with consumers’ purchase intention toward upcycled foods. It...

Drone delivery as an extrinsic sustainability cue: how perceived environmental sustainability shapes consumer acceptance of upcycled foods

- The influence of drone delivery cues on consumer acceptance of upcycled foods was examined in this research. A pretest was first conducted to select suitable upcycled food stimuli, and three...

Digital Twins and Physics-Informed Machine Learning for Safe Agro-Industrial Waste Valorization: Bioactive Recovery, Food-Grade Standardization, and Regulatory Readiness

- Fuente: Trends in Food Science & Technology

Food waste valorisation for a circular bioeconomy: integrating biochemical, thermochemical, and digital technologies with sustainability metrics

- Fuente: Citrus Byproducts Extraction

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