Browse

The solid waste generated in food industry was considered as a low cost raw material for the extraction of natural antioxidants. Unfortunately, some of these wastes are not dealt with properly and are causing considerable damage to the environment. Agricultural wastes in Romania amount range from 7600 thousand tons a year of which only 1400 thousand tons as animal feed and 1100 thousand tons as organic manure are being utilized. These crop waste results after harvesting in the farm of leaves stem which are charact...

Vegetables are considered a rich source of antioxidants (flavonoids, carotenoids, vitamins), which are frequently added to stop the process of oxidation in processed food systems. The solid waste generated in food industry was considered as a low cost raw material for the extraction of natural antioxidants. The effect of drying techniques (ambient-drying and oven-drying) on the total phenolic contents and antioxidant activity of selected vegetables byproducts (garlic (Allium sativum L.), tomato (Lycopersicon escul...

Food processing wastes are the end products of the food processing industries which cannot be recycled or used for other purposes. These are the non-product flows of raw materials whose economic values are less than the cost of collection and recovery for reuse; and therefore discard as a waste. These wastes pose increasing disposal and potential severe pollution problems and represent a loss of valuable biomass and nutrients. Onion solid wastes (OSW) were used as raw material to produce polyphenol and extracts wi...

Food processing wastes are the end products of the food processing industries which cannot be recycled or used for other purposes. They are the non-product flows of raw materials whose economic values are less than the cost of collection and recovery for reuse; thus they are discarded as a waste. These wastes pose increasing disposal and potential severe pollution problems and represent a loss of valuable biomass and nutrients. Avocado, mango and pomegranate processing significantly produces amount of waste (peels...

The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at ?zero waste economy? in which waste is used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials,...

The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at ?zero waste economy? in which waste is used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials,...

In mayonnaise formulation various types of oil (sunflower, rice and olive oil) were preliminary used. In the production of low fat mayonnaise, the most sensorially acceptable oils were used. Low fat (LF) mayonnaise was produced at different levels of oil with different types (xanthan gum, XG; agar, A; and a combination of XG and A, 1:1) and levels (0.00, 0.20, 0.40, 0.60, 0.80 and 1.00%) of hydrocolloid gums. All samples were compared to traditional full fat (FF) mayonnaise. The most sensorially acceptable oils we...

In mayonnaise formulation various types of oil (sunflower, rice and olive oil) were preliminary used. In the production of low fat mayonnaise, the most sensorially acceptable oils were used. Low fat (LF) mayonnaise was produced at different levels of oil with different types (xanthan gum, XG; agar, A; and a combination of XG and A, 1:1) and levels (0.00, 0.20, 0.40, 0.60, 0.80 and 1.00%) of hydrocolloid gums. All samples were compared to traditional full fat (FF) mayonnaise. The most sensorially acceptable oils we...

This research work is focused on the valorization of mango peels and kernel seed powders from the point of view of waste minimization and environmental best-practice technologies. Environmental best-practice technologies aim to satisfy consumer demands, while the production process is optimized in order to have the least impact on the environment. The optimization includes the reduced utilization of raw materials, less energy and water use, while, as a result less process waste and effluent is generated. Mango pee...

This research work is focused on the valorization of mango peels and kernel seed powders from the point of view of waste minimization and environmental best-practice technologies. Environmental best-practice technologies aim to satisfy consumer demands, while the production process is optimized in order to have the least impact on the environment. The optimization includes the reduced utilization of raw materials, less energy and water use, while, as a result less process waste and effluent is generated. Mango pee...