Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
نویسندگان
چکیده
منابع مشابه
Valorization of Vegetable Waste: Identification of Bioactive Compounds and Their Chemo-Enzymatic Optimization
A growing demand – above all in industrialised countries – for safer foods and cleaner production processes has been observed in recent times. This has led to a drive, by the agro-alimentary industries, for waste reduction and upgrading as a strategy to reduce costs and achieve new sources of income. In fact, waste may be a source of high-added value products potentially useful as beneficial fo...
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Pomegranate fruit undergoes several biochemical changes during growth and ripening on tree leading to the fruit to reach an optimal quality at full ripening stage. These changes are increase in sugar concentration (glucose and fructose), diminution in total acidity (citric and malic acids) and increase in anthocyanin concentration. In addition an increase occurs in antioxidant activity which re...
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Recommendations towards a food supply system framework that will deliver healthy food in a sustainable way. In 2007, Emily Morgan was one of fifteen Americans to be granted a Fulbright Postgraduate Scholarship to Australia. A Tufts University postgraduate student and former Mount Holyoke College graduate, Emily carried out her Fulbright research on the relationship between food, health and the ...
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Food waste, a by-product of various industrial, agricultural, household and other food sector activities, is rising continuously due to increase in such activities. Various studies have indicated that different kind of food wastes obtained from fruits, vegetables, cereal and other food processing industries can be used as potential source of bioactive compounds and nutraceuticals which has sign...
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سنتز سبز نانوذرات فلزی (nps) درسالهای اخیر توجه بسیارزیادی را به خود جلب کرده است. زیرا این پروتوکل کم هزینه وسازگار با محیط زیست از روش های استاندارد سنتز. در این پایان نامه ما گزارش میکنیم یک روش ساده و سازگار با محیط زیست برای سنتز نانوذرات نقره با استفاده از محلول آبی عصاره گیاه allium iranicum به عنوان یک عامل کاهش دهنده ی طبیعی. نانو ذرات نقره مشخص شد با استفاده از تکنیک های uv-visible، x...
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ژورنال
عنوان ژورنال: Comprehensive Reviews in Food Science and Food Safety
سال: 2018
ISSN: 1541-4337
DOI: 10.1111/1541-4337.12330