Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations.
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A Review of the Latest Advances in Encrypted Bioactive Peptides from Protein-Rich WasteProgress towards Sustainable Utilisation and Management of Food Wastes in the Global EconomyPhytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound HealingFormulation and characterization of functional foods based on fruit and vegetable residue flourChemical modification and structural analysis of protein isolates to produce hydrogel using Whitemouth croaker (Micropogonias furnieri) wastes.Natural bioactive compounds from winery by-products as health promoters: a review.Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis.Assessing the biosynthetic capabilities of secretory glands in Citrus peel.Vegetable waste treatment: comparison and critical presentation of methodologies.Evaluation of feed value of a by-product of pickled radish for ruminants: analyses of nutrient composition, storage stability, and in vitro ruminal fermentation.Volatile metabolites produced from agro-industrial wastes by Na-alginate entrapped Kluyveromyces marxianus.Plant Food Residues as a Source of Nutraceuticals and Functional Foods.Waste valorization by biotechnological conversion into added value products.Increasing the added-value of onions as a source of antioxidant flavonoids: a critical review.Recovery of biomolecules from food wastes--a review.Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits.Natural Origin Lycopene and Its "Green" Downstream Processing.Research Progress Concerning Fungal and Bacterial β-Xylosidases.Potential Anticancer Effects of Polyphenols from Chestnut Shell Extracts: Modulation of Cell Growth, and Cytokinomic and Metabolomic Profiles.Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products.Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber.Effect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extraction.Enzyme production by solid substrate fermentation of Pleurotus ostreatus and Trametes versicolor on tomato pomace.Biosorption equilibrium, kinetic and thermodynamic modelling of naphthalene removal from aqueous solution onto modified spent tea leaves.Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.Fabrication of environmentally biodegradable lignin nanoparticles.Acetate production by a coupled syntrophic acetogenesis with homoacetogenesis process: effect of sludge inoculum concentration.Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).Characterisation of Mediterranean grape pomace seed and skin extracts: polyphenolic content and antioxidant activity.Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: composition and functional properties.Use of Olive Oil Industrial By-Product for Pasta Enrichment.Extraction of Valuable Compounds from Ginja Cherry By-Products: Effect of the Solvent and Antioxidant PropertiesFood waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspectiveChemical composition and potential bioactivity of strawberry pomaceNutritional and Phytochemical Study ofIlex paraguariensisFruitsChemical attributes of soil fertilized with cassava mill wastewater and cultivated with sunflowerVolatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-ProductsSpent grape pomace as a still potential by-product
P2860
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P2860
Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations.
description
2003 nî lūn-bûn
@nan
2003 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2003 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
name
Transformation of vegetable wa ...... (B) practical implementations.
@ast
Transformation of vegetable wa ...... (B) practical implementations.
@en
type
label
Transformation of vegetable wa ...... (B) practical implementations.
@ast
Transformation of vegetable wa ...... (B) practical implementations.
@en
prefLabel
Transformation of vegetable wa ...... (B) practical implementations.
@ast
Transformation of vegetable wa ...... (B) practical implementations.
@en
P2093
P1476
Transformation of vegetable wa ...... (B) practical implementations.
@en
P2093
Benno Kunz
Günther Laufenberg
Marianne Nystroem
P304
P356
10.1016/S0960-8524(02)00167-0
P407
P577
2003-04-01T00:00:00Z