منابع مشابه
Potential of Fruit Wastes as Natural Resources of Bioactive Compounds
Fruit wastes are one of the main sources of municipal waste. In order to explore the potential of fruit wastes as natural resources of bioactive compounds, the antioxidant potency and total phenolic contents (TPC) of lipophilic and hydrophilic components in wastes (peel and seed) of 50 fruits were systematically evaluated. The results showed that different fruit residues had diverse antioxidant...
متن کاملSolid state biomethanation of fruit wastes.
Overtones of fruit wastes accumulate daily in the city of Chennai, India and there is an urgent need to develop, assess and use ecofriendly methods to dispose them. Presently an attempt has been made to study solid state biomethanation of fruit wastes using a laboratory scale anaerobic digester Fruit wastes containing 3%, 4% and 5% solids were used for experimentation. Daily and cumulative prod...
متن کاملUsing Eggplant Skin as a Source of Fruit Waste Colorant for Dyeing Wool Fibers
Today, natural colorants are emerging globally due to their safety and environmental friendly characteristics. Natural dyes have been employed in dyeing Persian carpet piles for many years. Food and fruit industry wastes are one of the main sources of colorants which can be employed for textile coloration. Eggplant (Solanum melongena), a member of the family Solanaceae, is used in food recipes....
متن کاملUtilization of Co-digestion of Local Brewery Wastes and Cattle Dung as a Potential Source of Biogas and Organic Fertilizer
Biogas production from co-digestion of local brewery waste (BW) and cow dung (CD) was study for value added to this solid waste. The objective of this research was to fine the optimum condition for maximum biogas production and also examined the effectiveness of the biogas residue (liquor from anaerobic digestion process) as a nitrogen source for the production of okro. The experiments were per...
متن کاملFruit softening and pectin disassembly: an overview of nanostructural pectin modifications assessed by atomic force microscopy.
BACKGROUND One of the main factors that reduce fruit quality and lead to economically important losses is oversoftening. Textural changes during fruit ripening are mainly due to the dissolution of the middle lamella, the reduction of cell-to-cell adhesion and the weakening of parenchyma cell walls as a result of the action of cell wall modifying enzymes. Pectins, major components of fruit cell ...
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ژورنال
عنوان ژورنال: Journal of Environmental Science and Natural Resources
سال: 2017
ISSN: 2408-8633,1999-7361
DOI: 10.3329/jesnr.v10i1.34696