Lipids from Microalgae for Cosmetic Applications

Autor: Maria De Luca, Ilaria Pappalardo, Antonina Rita Limongi, Emanuele Viviano, Rosa Paola Radice, Simona Todisco, Giuseppe Martelli, Vittoria Infantino, Antonio Vassallo

Publikováno v: Cosmetics, Vol 8, Iss 2, p 52 (2021)

In recent years, there has been considerable interest in using microalgal lipids in the food, chemical, pharmaceutical, and cosmetic industries. Several microalgal species can accumulate appreciable lipid quantities and therefore are characterized as

Externí odkaz: https://doaj.org/article/e3b01e301cc941cc996dcb6fc16a23d7

Insight on current advances in food science and technology for feeding the world population

Publikováno v: Frontiers in Sustainable Food Systems. 5

While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dris___01229::e68c917ff7ecaf50ee1a7bee7d55fa83
https://cris.vtt.fi/en/publications/6fd25b55-772d-413d-b5e5-d3cb0914069f

Food industry by-products valorization and new ingredients: Cases of study

Autor: A.D. Rodriguez-Lopez, B. Melgar, C. Conidi, L. Barros, I.C.F.R. Ferreira, A. Cassano, E.M. Garcia-Castello

Publikováno v: Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability, edited by N. Betoret, E. Betoret, pp. 71–99. Amsterdam: Academic Press Elsevier, 2020
info:cnr-pdr/source/autori:A.D. Rodriguez-Lopez, B. Melgar, C. Conidi, L. Barros, I.C.F.R. Ferreira, A. Cassano, E.M. Garcia-Castello/titolo:Food industry by-products valorization and new ingredients: Cases of study/titolo_volume:Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability/curatori_volume:N. Betoret, E. Betoret/editore: /anno:2020

In this chapter, selected successful case studies in which food wastes are transformed into new products by using different separation and purification technologies will be shown. Furthermore, the use of different wild vegetables from natural environ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::75bc865db3619bfc3f703be97c438e9a
http://www.cnr.it/prodotto/i/409123

Escherichia coli O157:H7 and Salmonella Typhimurium inactivation by the effect of mandarin, lemon, and orange by-products in reference medium and in oat-fruit juice mixed beverage

Autor: M. Consuelo Pina-Pérez, Dolores Rodrigo, Maria Sanz-Puig, Antonio Martínez-López

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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The antimicrobial capability of three water extracts of citrus peels was evaluated against Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 at various concentrations (0.5, 1, 5, 10%) and temperatures (5, 10, 22 °C) in a reference

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6970d6e3e5190b2754a8064998b81109
http://hdl.handle.net/10261/129119

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