4.6 Article

Berry Seeds-A By-Product of the Fruit Industry as a Source of Oils with Beneficial Nutritional Characteristics

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 Food Science & Technology

Defining upcycled food: The dual role of upcycling in reducing food loss and waste

Jessica Aschemann-Witzel et al.

Summary: Food loss and waste contribute significantly to greenhouse gas emissions and depletion of natural resources. Upcycling, a new concept in combating food loss and waste, offers potential solutions by enhancing the value of wasted ingredients. However, not all products labeled as "upcycled food" truly fulfill the resource-saving and value-adding promise of upcycling, highlighting the need for clear definitions and consumer education.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2023)

Review Engineering, Industrial

Closed loop supply chains 4.0: From risks to benefits through advanced technologies. A literature review and research agenda

Marco Simonetto et al.

Summary: Sustainability issues are driving industries to develop more complex closed loop supply chains (CLSCs) with many risks. The low levels of integration and digitalization in CLSCs limit their benefits for society. This study focuses on the analysis of the benefits of Industry 4.0 technologies in mitigating the operational risks in CLSCs and proposes a conceptual framework and matrix for future managerial initiatives in this domain.

INTERNATIONAL JOURNAL OF PRODUCTION ECONOMICS (2022)

Review Green & Sustainable Science & Technology

Circular economy and the food sector: A systematic literature review

Qingyu Zhang et al.

Summary: The circular economy paradigm is gaining interest in the food sector for its benefits in waste reduction and enhancing customer loyalty. Food waste management is identified as a prominent theme in the context of circular economy.

SUSTAINABLE PRODUCTION AND CONSUMPTION (2022)

Article Nutrition & Dietetics

Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity Indices

Sarvenaz Khalili Tilami et al.

Summary: Dietary lipids derived from plants have different compositions of fatty acids, which have different effects on human health. The nutritional value and fatty acid composition of various plants were evaluated by calculating and reviewing the atherogenicity and thrombogenicity indices of nine different categories of fats and oils. The differences in fatty acid composition and changes in lipid health indices indicate their importance in the human diet.

NUTRIENTS (2022)

Article Food Science & Technology

Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks

Lenka Kourimska et al.

Summary: This study examined the lipid content and fatty acid composition of hulled oat cultivars before and after dehulling, as well as naked oat varieties. The results showed that naked and dehulled cultivars had higher fat content compared to hulled cultivars with husks. Dehulling also altered the fatty acid profile of hulled oat samples, with different profiles seen in naked oat varieties.

JOURNAL OF CEREAL SCIENCE (2021)

Article Thermodynamics

Characterization of thermal properties of goat milk fat and goat milk chocolate by using DSC, PDSC and TGA methods

Karolina Dolatowska-Zebrowska et al.

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2019)

Article Thermodynamics

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Joanna Brys et al.

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2017)

Article Medicine, General & Internal

Atherogenic index as a predictor of atherosclerosis in subjects with familial Mediterranean fever

Akif Acay et al.

MEDICINA-LITHUANIA (2014)

Review Nutrition & Dietetics

Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids

E. Patterson et al.

JOURNAL OF NUTRITION AND METABOLISM (2012)

Review Food Science & Technology

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Virginie Dubois et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)

Article Agriculture, Multidisciplinary

Gamma-linolenic acid and tocopherol contents in the seed oil of 47 accessions from several Ribes species

FD Goffman et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Chemistry, Applied

Characteristics of raspberry (Rubus idaeus L.) seed oil

BD Oomah et al.

FOOD CHEMISTRY (2000)