☆ 4.6 Article

Zero Waste Technology of Soybeans Processing

SUSTAINABILITY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Agronomy

Chemical Composition, Physicochemical and Bioactive Properties of Avocado (Persea americana) Seed and Its Potential Use in Functional Food Design

Marta Siol et al.

Summary: The physicochemical and bioactive properties of avocado seed and its possible use in functional food design were evaluated. Avocado seed powder, which is rich in fiber and bioactive compounds, could be considered a valuable additive to cereal snacks. The addition of 6% avocado seed powder significantly increased the polyphenol content and antioxidant potential of the snacks.

AGRICULTURE-BASEL (2023)

添加到收藏夹

Review Food Science & Technology

Fish processing waste: a novel source of non-conventional functional proteins

Sudha Rana et al.

Summary: Fish waste is a serious worldwide problem that, if not managed properly, could lead to environmental pollution and nutrient loss. These wastes contain valuable biological and nutritional compounds that can be recovered with recent technological advancements. The extraction and utilization of bioactive compounds from seafood processing by-products has gained significant interest. The reuse and bioconversion of fish processing waste, especially for protein extraction, hold great potential for various purposes.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

添加到收藏夹

Review Biochemistry & Molecular Biology

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

Nasir Md Nur'Aqilah et al.

Summary: The food production industry generates millions of tonnes of waste daily, and the utilization of waste from popular fruits and vegetables has gained attention. Efficiently utilizing food waste aligns with the SDGs and can contribute to sustainable consumption and production. This paper provides an overview of high-added-value compounds derived from fruit and vegetable waste, including bioactive compounds with antioxidant properties. Additionally, waste materials like peels, seeds, and pomace find applications in the food industry as adsorbents, colorants, indicators, and enzymes.

MOLECULES (2023)

添加到收藏夹

Review Biochemistry & Molecular Biology

Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry

Zahra Maqbool et al.

Summary: The aim of this study was to extract bioactive compounds from citrus waste and evaluate their role in the development of functional foods for treating various disorders. Citrus, scientifically known as Citrus L., belongs to the Rutaceae family and is a globally important fruit crop. During processing, citrus fruits generate a significant amount of waste in the form of peel, seeds, and pomace. This waste contains highly bioactive substances and phytochemicals, such as essential oils, ascorbic acid, sugars, carotenoids, flavonoids, dietary fiber, polyphenols, and trace elements. These compounds are valuable for developing functional foods in different categories and have a wide range of health benefits, including anti-aging, anti-mutagenic, antidiabetic, anti-carcinogenic, anti-allergenic, anti-oxidative, anti-inflammatory, neuroprotective, and cardiovascular-protective activities. Citrus essential oils, with their diverse bioactive components, are commonly used as substitutes and preservatives in the food industry.

MOLECULES (2023)

添加到收藏夹

Review Engineering, Chemical

Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds

Ziyao Liu et al.

Summary: The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. This review explores the potential of utilizing bioactive compounds in food waste for the production of value-added products.

PROCESSES (2023)

添加到收藏夹

Review Food Science & Technology

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Xochitl Alejandra Perez-Marroquin et al.

Summary: Waste generated from the agro-food industry is a significant concern in terms of environmental, social, and economic impact. The Food and Agriculture Organization defines food waste as discarded food that has decreased in quantity or quality. It is reported that 17% of global food production may be wasted. However, food waste also presents opportunities for extracting functional ingredients from various sources, which can be used to develop innovative food products and promote health and disease prevention in consumers.

FOODS (2023)

添加到收藏夹

Review Energy & Fuels

Sustainable Utilization of Biowaste Resources for Biogas Production to Meet Rural Bioenergy Requirements

Akhilesh Kumar Singh et al.

Summary: With the impending warning of fossil fuel inadequacy, researchers have turned their attention to alternative fuel generation using renewable biomass sources. Biomass, rich in sugars, can efficiently extract hydrocarbons, providing the basis for biofuels like bioethanol, biodiesel, biohydrogen, and biogas. These biofuels have great potential in transportation, industry, and households. Recent breakthroughs in biofuel and biogas manufacturing are explored, with a focus on their utilization in commercial and residential settings in rural areas.

ENERGIES (2023)

添加到收藏夹

Review Agronomy

Application of Agri-Food By-Products in the Food Industry

Roxana Nicoleta Ratu et al.

Summary: Every year, the global food industry generates a large amount of waste and by-products, which are often wasted due to their undesirable qualities. However, these by-products are rich in bioactive compounds and can be effectively utilized in various industries for health promotion and nutritional benefits. The use of these inexpensive agri-food by-products to create value-added products is a sustainable application that can benefit both the agri-food chain and consumer health.

AGRICULTURE-BASEL (2023)

添加到收藏夹

Review Food Science & Technology

Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review

Sumaya Kainat et al.

Summary: This review discusses the extraction of bioactive compounds from fruit and vegetable waste using novel extraction techniques. With the growth of population and changes in dietary patterns, the production and processing of fruits and vegetables have expanded, resulting in increasing waste. This waste is rich in bioactive substances that can be extracted and used for the production of functional food.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2022)

添加到收藏夹

Review Food Science & Technology

Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety

Venus Bansal et al.

Summary: Cheese production has evolved from an artisan craft to a science and technology in recent years. However, despite extensive research, the complex changes that occur during cheese preparation and ripening are not well understood, which affects the quality and safety of cheese. This paper highlights the impact of pH on various processes, microstructure, and microbiological changes that regulate cheese quality, aiming to improve the consistency and satisfaction of consumers and cheese-makers.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

添加到收藏夹

Article Polymer Science

Waste Eggshells as a Natural Filler for the Poly(Vinyl Chloride) Composites

Katarzyna Skorczewska et al.

Summary: This paper explores the characteristics of unplasticized PVC composites modified with biofiller obtained from waste eggshells, showing that the biofiller significantly improves thermal stability, increases the modulus of elasticity and softening point, and is suitable for traditional PVC mixtures' processing.

POLYMERS (2022)

添加到收藏夹

Article Forestry

Insights into modification of lignocellulosic fillers with isophorone diisocyanate: structure, thermal stability and volatile organic compounds emission assessment

Aleksander Hejna et al.

Summary: This study analyzed the structure and properties of different types of lignocellulosic fillers modified by IPDI for potential application in manufacturing WPCs. The environmental impact of modified fillers was also assessed, with the main compounds detected during modification being terpenes and terpenoids. Successful modification was confirmed by FTIR spectroscopy and thermogravimetric analysis, with minimal impact on particle size and color properties observed.

EUROPEAN JOURNAL OF WOOD AND WOOD PRODUCTS (2021)

添加到收藏夹

Article Food Science & Technology

Management of meat by- and co-products for an improved meat processing sustainability

Fidel Toldra et al.

Summary: Efficient management of meat by- and co-products is crucial for ecological disposal, and innovative developments can create high added-value and environmentally-friendly products to support the transition to a bioeconomy. Protein hydrolysis generates products with important applications in the food, pet food, pharmaceutical, and cosmetics industries, while inedible fats are used as raw material for biodiesel, serving as an alternative to petroleum-based plastics.

MEAT SCIENCE (2021)

添加到收藏夹

Review Energy & Fuels

A review of post-consumption food waste management and its potentials for biofuel production

Fatemeh Hassan Pour et al.

Summary: The global food waste production is expected to increase by 33% within the next decade, with nearly 50%-60% coming from post-consumption waste. Recycling through integrated pyrolysis-gasification processes can produce high-value products with almost zero or negative environmental impact, offering great potentials in soil amendment, water resources enhancement, livestock and food security.

ENERGY REPORTS (2021)

添加到收藏夹

Review Agriculture, Dairy & Animal Science

A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects

Mohammad Mijanur Rahman et al.

Summary: Okara, a by-product from soybean processing, is rich in nutrients and can be used as animal feed to improve nutritional value and reduce anti-nutrients. However, its high moisture content causes quick decay and difficulty in drying, making it expensive to process.

ANIMAL SCIENCE JOURNAL (2021)

添加到收藏夹

Article Food Science & Technology

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Zhimei Tian et al.

FOOD SCIENCE & NUTRITION (2020)

添加到收藏夹

Article Acoustics

Effects of ultrasound-assisted enzyme hydrolysis on the microstructure and physicochemical properties of okara fibers

Xuejing Fan et al.

ULTRASONICS SONOCHEMISTRY (2020)

添加到收藏夹

Article Food Science & Technology

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

Marguerite Niyibituronsa et al.

FOOD SCIENCE & NUTRITION (2019)

添加到收藏夹

Article Food Science & Technology

Okara: A soybean by-product as an alternative to enrich vegetable paste

Rafaiane Macedo Guimaraes et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

Renda Kankanamge Chaturika Jeewanthi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

添加到收藏夹

Article Agriculture, Multidisciplinary

Quality assessment of dried okara as a source of production of gluten-free flour

Maria V. Ostermann-Porcel et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Use of okara (aqueous extract residue) in the diet of starter broilers

M. Diaz-Vargas et al.

CANADIAN JOURNAL OF ANIMAL SCIENCE (2016)

添加到收藏夹

Article Food Science & Technology

Optimization of the fermentation parameters for the growth of Lactobacillus in soymilk with okara flour

M. L. Moraes Filho et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

添加到收藏夹

Review Food Science & Technology

Biovalorisation of okara (soybean residue) for food and nutrition

Weng Chan Vong et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

添加到收藏夹

Article Food Science & Technology

Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases

Raquel Bedani et al.

FOOD RESEARCH INTERNATIONAL (2015)

添加到收藏夹

Article Food Science & Technology

Protein hydrolysates from animal processing by-products as a source of bioactive molecules with interest in animal feeding: A review

Oscar Martinez-Alvarez et al.

FOOD RESEARCH INTERNATIONAL (2015)

添加到收藏夹

Article Food Science & Technology

Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types

Renda Kankanamge Chaturika Jeewanthi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

添加到收藏夹

Article Chemistry, Applied

Isoflavone extraction from okara using water as extractant

Lena Jankowiak et al.

FOOD CHEMISTRY (2014)

添加到收藏夹

Article Agriculture, Multidisciplinary

Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk

Sladjana P. Stanojevic et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

添加到收藏夹

Review Food Science & Technology

Composition, Nutrition, and Utilization of Okara (Soybean Residue)

Bo Li et al.

FOOD REVIEWS INTERNATIONAL (2012)

添加到收藏夹

Article Chemistry, Applied

Effect of high-fat diets supplemented with okara soybean by-product on lipid profiles of plasma, liver and faeces in Syrian hamsters

M. J. Villanueva et al.

FOOD CHEMISTRY (2011)

添加到收藏夹

Review Food Science & Technology

Possibilities for the utilisation of marine by-products

Turid Rustad et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.