Malbaratament alimentari

Malbaratament alimentari

The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace
31/10/2024 - In this study, both apple slices and apple pomace, the by-product of apple juice processing, were subjected to vinegar fermentation. The pectins extracted from the solid residue of vinegar-fermented...
Analytical Determination of Squalene in Extra Virgin Olive Oil and Olive Processing By-Products, and Its Valorization as an Ingredient in Functional Food—A Critical Review
03/11/2024 - Squalene is a bioactive compound with significant health benefits, predominantly found in extra virgin olive oil (EVOO) and its processing by-products. This critical review explores the analytical...
Preparation of Biofertilizers from Banana Peels: Their Impact on Soil and Crop Enhancement
25/10/2024 - Disposing of banana peels (BPs) as bio-organic waste is an environmental challenge. Rich in potassium, BPs are often discarded despite their agricultural value. Reports on the valorization of BP are...
Portuguese Grapevine Leaves: A Neglected By-Product with High Potential
27/10/2024 - In Portugal, grapevine leaves are generally treated as agro-industrial waste, despite being rich in bioactive compounds that offer benefits to human health. This study compiles the most relevant and...
Sustainable Valorisation of Coffee Waste as a Protein Source, Mycelium-Based Packaging Material and Renewable Energy Pellet
22/10/2024 - This study investigates the valorization of spent coffee grounds (SCGs) through protein extraction and their application in mycelium-based packaging and renewable energy pellets. Three extraction...
Polyphenolic Compounds in the Stems of Raspberry (Rubus idaeus) Growing Wild and Cultivated
23/10/2024 - The stems of Rubus idaeus L., a byproduct of the fruit–food industry, are known sources of bioactive compounds. The main objective of this study was to investigate the composition of...
DBPs in Food and Cooking
- Fecha de publicación: 22/10/2024 Fuente:
Managing the Nutraceutical and Sensorial Qualities of Pisanello, an Ancient Tomato Landrace, in Soilless Conditions
17/10/2024 - Recently, there has been significant consumer demand for traditional tomato varieties due to their favourable organoleptic qualities; however, the cultivation of these ancient varieties is becoming...
Applying Subcritical Water Extraction to Obtain Bioactive Compounds and Cellulose Fibers from Brewer Spent Grains
16/10/2024 - Of the three types of waste generated in beer processing, brewer’s spent grain (BSG) is the most abundant and has a high potential for valorization. In this work, defatted BSG (DB) was...
Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds
18/10/2024 - Flower petals, as byproducts, provide significant health benefits and can be used in food production. In this study, the impact of the micronization process using a ball mill on the properties of...