Zobrazeno 1 - 10
of 73
pro vyhledávání: '"food waste recovery"'
Autor:
Daniela Cunha, Catarina Faria-Silva, Filomena A. Carvalho, Lia Ascensão, Pedro Simões, Manuela Carvalheiro, Sandra Simões
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7309 (2024)
Biogenic silver nanoparticles (AgNP) are among the fastest-growing nanomaterials due to the simplicity, efficiency, and sustainability of their biosynthesis using phytochemicals as reducing and coating agents. The agro-food industry generates large q
Externí odkaz:
https://doaj.org/article/f0e1932bb03244c9be95c1580c0bdfeb
Akademický článek
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Autor:
Bianca R. Albuquerque, Maria Inês Dias, José Pinela, Ricardo C. Calhelha, Tânia C. S. P. Pires, Maria José Alves, Rúbia C. G. Corrêa, Isabel C. F. R. Ferreira, Maria Beatriz P. P. Oliveira, Lillian Barros
Publikováno v:
Foods, Vol 12, Iss 5, p 994 (2023)
The industrial processing of mangosteen (Garcinia mangostana L.) generates high amounts of waste, as ~60% of the fruit is formed by an inedible pericarp. However, its pericarp has been explored as a source of xanthones; nevertheless, studies addressi
Externí odkaz:
https://doaj.org/article/901c026bc6104f3ea0c3a820ee53efcc
Akademický článek
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Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector. For example, not all parts of
Externí odkaz:
https://doaj.org/article/7ead7529912842bdb225cae0e1bbdbdd
Autor:
Domenico Nuzzo, Pasquale Picone, Jesus Lozano Sanchez, Isabel Borras-Linares, Alessandro Guiducci, Emanuela Muscolino, Daniela Giacomazza, Tiziana Sanfilippo, Rossella Guggino, Donatella Bulone, Clelia Dispenza, Pier Luigi San Biagio, Romano Lapasin
Publikováno v:
Biology, Vol 11, Iss 3, p 416 (2022)
The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory disea
Externí odkaz:
https://doaj.org/article/98cc4f7536a24f0ab56df732747a00b4
Akademický článek
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Publikováno v:
Foods, Vol 10, Iss 8, p 1759 (2021)
Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole whea
Externí odkaz:
https://doaj.org/article/4ed92e936f2d48b3a72bf0b17c4a86f5
Autor:
Weiler, Daniel
Food waste is a pressing global issue, with one-third of all food produced for human consumption being wasted, as reported by the Food and Agriculture Organization of the United Nations (FAO, 2017). To tackle this problem, many digital platforms and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4853::03d0c17847ccb0b245914d8f12f63963
https://trepo.tuni.fi/handle/10024/146883
https://trepo.tuni.fi/handle/10024/146883
Autor:
Kulyash Meiramkulova, Davud Devrishov, Anuarbek Kakabayev, Nurbiy Marzanov, Aigul Kurmanbayeva, Gulmira Adilbektegi, Saida Marzanova, Assel Kydyrbekova, Timoth Mkilima
Publikováno v:
Sustainability; Volume 14; Issue 17; Pages: 10494
The food industry is one of the sectors that produces considerable amounts of solid waste on a daily basis. Handling such waste has been a significant issue of worldwide concern. As a result, research into developing low-cost and effective technology