Výsledky vyhledávání - "Food residue"

Akademický článek

Oncom: A Nutritive Functional Fermented Food Made from Food Process Solid Residue

Autor: Christofora Hanny Wijaya, Lilis Nuraida, Dwiarti Rachma Nuramalia, Sri Hardanti, Katarzyna Świąder

Publikováno v: Applied Sciences, Vol 14, Iss 22, p 10702 (2024)

Food security is one of the critical issues in facing the world food crisis. Utilizing food processing residue waste to make nutritious and healthy functional foods should follow a double-merit approach in facing the world food crisis. Oncom, an over

Externí odkaz: https://doaj.org/article/3500e2e6a4e74a84b630b014d741f3d8

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Akademický článek

Amount of Fill Product Residues in Plastic Packagings for Recycling

Autor: Konstantin Schinkel, Bastian Küppers, Sven Reichenbach, Teresa Rohrmeier, Kajetan Müller, Tanja Fell, Sven Sängerlaub

Publikováno v: Waste, Vol 1, Iss 4, Pp 901-918 (2023)

Fill product residues in packagings are equivalent to product losses. They are washed out after sorting and before commencing recycling processes. Not much data have been published about how much fill product is still present in packagings dedicated

Externí odkaz: https://doaj.org/article/277c37e5cf8b4ecc8fe95ced4668d543

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Akademický článek

Upcycling of Defatted Sesame Seed Meal via Protein Amyloid-Based Nanostructures: Preparation, Characterization, and Functional and Antioxidant Attributes

Autor: Fredrick Nwude Eze, Rattana Muangrat, Sudarshan Singh, Wachira Jirarattanarangsri, Thanyaporn Siriwoharn, Yongyut Chalermchat

Publikováno v: Foods, Vol 13, Iss 14, p 2281 (2024)

Herein, the possibility of valorizing defatted sesame seed meal (DSSM) as a viable source for valuable plant proteins and amyloid-based nanostructure was investigated. Sesame seed protein isolate (SSPI) and the major storage protein globulin (SSG) we

Externí odkaz: https://doaj.org/article/ed4359015688419da3c76bacd36a429b

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Akademický článek

Physicochemical evaluation of coated and interleaved cheeses with films of ripe banana peel and starch enriched with extract of loquat leaves

Autor: Viviane Dias Medeiros Silva, Amanda Neris dos Santos, Maria Clara Coutinho Macedo, Camila Gonçalves Rodrigues, Vinicius Tadeu da Veiga Correia, Inayara Cristina Alves Lacerda, Camila Argenta Fante

Publikováno v: Food Chemistry Advances, Vol 2, Iss , Pp 100276- (2023)

This study aimed to evaluate the effect of edible coating and films based on ripe banana peel flour and cornstarch, with and without extract of loquat (Eriobotrya japonica) leaves, in sliced and cut mozzarella cheese during 28 days of storage at 4 °

Externí odkaz: https://doaj.org/article/e6ab3954af704bacb5104b16a56b8ea2

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Akademický článek

Assessment of the variation in nutritional composition and safety of dried recovered food from United States households and prospects for use in chicken feed

Autor: Geoff Hill, Azita Sayadi, Joseph D. Gendreau, Zachary Tobar, Yanhong Liu, Maurice E. Pitesky, Christopher W. Simmons

Publikováno v: Frontiers in Sustainable Food Systems, Vol 7 (2023)

IntroductionNew poultry feed valorization pathways for recovered household food could be enabled by commercially available household devices that dry uneaten food material, arrest spoilage, and preserve nutrient content. However, the nutrient composi

Externí odkaz: https://doaj.org/article/5d9a739a8ad441e29c603cb9e9d431bf

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Akademický článek

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Akademický článek

Dietary modifications achieved successful resolution of symptoms of gastroparesis diagnosed by demonstrating gastric food retention after overnight fasting in diabetic dialysis patients: two case reports with literature review

Autor: Eriko Eguchi

Publikováno v: Renal Replacement Therapy, Vol 6, Iss 1, Pp 1-8 (2020)

Abstract Background Gastroparesis is frequently overlooked and difficult to treat. The diagnosis of gastroparesis requires standard upper gastrointestinal endoscopy to exclude gastric outlet obstruction and objective evidence demonstrating delayed ga

Externí odkaz: https://doaj.org/article/c2f67b9b8d304c79b6158b730cc53ab1

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Akademický článek

Assessment of Parameters to Apply Osmotic Dehydration as Pretreatment for Improving the Efficiency of Convective Drying of Cassava Bagasse

Autor: José Serpa-Fajardo, Diego Narváez-Guerrero, Carolina Serpa-Padilla, Elvis Hernández-Ramos, Gregorio Fernández-Lambert

Publikováno v: Applied Sciences, Vol 12, Iss 23, p 12101 (2022)

This manuscript corresponds to exploratory research carried out to evaluate and define the operating parameters for applying osmotic dehydration (OD) as pretreatment for efficiency improvement in the convective drying of cassava bagasse, providing a

Externí odkaz: https://doaj.org/article/ce8ffedf747e4b91b5d2c752f6b9764d

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