Context: Transitioning to future circular economies and food systems will increase demand for biomass in society. Residual streams, which include food loss, food waste and by-products (e.g., rapeseed meal) from agriculture and food production are a valuable source of biomass in more circular food systems. It is currently unclear if and whether thes...
Red rice (Venetian rice or rice-da-terra) was first introduced to Brazil by Portuguese colonizers in the 17th century. Its cultivation is now limited to small areas in the Northeast, particularly in Paraíba, Rio Grande do Norte, and Pernambuco. This study aimed to develop an easy-to-reconstitute beverage using red rice flour, enhanced with a co-pro...
Published in The Science of the total environment
The last several years have seen unprecedented strain on food systems as a result of pandemics, climate change, population growth, and urbanization. Thus, academic and scientific communities now view global food security as a critical issue. However, food loss and waste are a major challenge when adopting food security and sustainability strategies...
L'industrie agroalimentaire est l'une des industries les plus polluantes en termes de plastiques (contenant, emballage à usage unique...). Face à ce triste constat environnemental, des recherches doivent être menées en vue de tester et de développer des matériaux offrant des propriétés similaires (tenue mécanique, étanchéité, barrière aux germes, e...
Published in IOP Conference Series: Earth and Environmental Science
The pots experiment was carried out spring season of 2023 in the wooden canopy of the Centre of Desert Studies at the University of Anbar. in soil with an alluvial mixture texture. To study the effect of soil application of biochar in three concentrations (0,15, 25 gm. Pot-1), and the by-products of the Kubeisa Cement Factory (0,10,15 gm. Pot-1) on...
Published in IOP Conference Series: Earth and Environmental Science
The quest for novel functional food ingredients from natural sources is one of the most important discuss in food science and technology. Food industries dispose their valuable waste and some food industries re-process their wastes and used them as functional food ingredients, thereby developed their economy to survive in the neck cutting competiti...
Published in Food Chemistry: X
• Fish can be considered good sources of 7-dehydrocholesterol, the vitamin D3 precursor. • Optimization of 7-dehydrocholesterol to vitamin D3 UV conversion method. • The most performing UV treatment was applied to five different fish species. • The optimized method significantly increased the vitamin D3 content in the fishes. • Reuse of fish waste ...
Published in Food Chemistry: X
Orange processing waste (OPW) generated by the processing of oranges, as well as other citrus fruits, is a major source of pectin in the market nowadays. The residues generated during the pectin extraction process may contain many phytochemicals, including flavonoids. We use state-of-the-art techniques such as liquid chromatography high-resolution ...
Published in Journal of advanced research
The processing of the three major crustaceans (shrimp, lobster, and crab) is associated with inevitable by-products, high waste disposal costs, environmental and human health issues, loss of multiple biomaterials (chitin, protein hydrolysates, lipids, astaxanthin and minerals). Nowadays, these bioresources are underutilized owing to the lack of eff...
Published in Scientific reports
Consumer demand for natural, chemical-free products has grown. Food industry residues, like coffee pulp, rich in caffeine, chlorogenic acid and phenolic compounds, offer potential for pharmaceutical and cosmetic applications due to their antioxidant, anti-inflammatory, and antibacterial properties. Therefore, the objective of this work was to devel...
