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Relevant bibliographies by topics / By-Product valorization

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Journal articles

Academic literature on the topic 'By-Product valorization'

Author: Grafiati

Published: 9 June 2023

Last updated: 11 January 2025

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Journal articles on the topic "By-Product valorization"

1

Arzami, Anis N., Thao M. Ho, and Kirsi S. Mikkonen. "Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations." Food Research International 151 (January 2022): 110818. http://dx.doi.org/10.1016/j.foodres.2021.110818.

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2

Spaggiari, Marco, Chiara Dall’Asta, Gianni Galaverna, and María Dolores del Castillo Bilbao. "Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives." Foods 10, no. 1 (2021): 85. http://dx.doi.org/10.3390/foods10010085.

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The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor tec

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3

Ningrum, Andriati, Supriyadi, Sri Anggrahini, Laurensia Dyah Kusumaningrum, Martina Widhi Hapsari, and Matthias Schreiner. "Valorization of food by product from selected tropical fruits pomace." IOP Conference Series: Earth and Environmental Science 205 (December 7, 2018): 012034. http://dx.doi.org/10.1088/1755-1315/205/1/012034.

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4

Coelho, Marta C., Soudabeh Ghalamara, Ricardo Pereira, António S. Rodrigues, José A. Teixeira, and Manuela E. Pintado. "Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach." Processes 11, no. 2 (2023): 495. http://dx.doi.org/10.3390/pr11020495.

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The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical properties of by-products were identified and characterized. Ohmic heating (OH) as a green extraction method was also applied to grape pomace due to their unknown effects on centesimal and phytochemical compositions. Both protein and carbohydrates were shown to be higher in grape bagasse than in stems. A

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5

Youcefi, Ahmed Toufik, and Marouf Abderrazak. "VALORIZATION OF AGROPASTORAL PRODUCTS AND BY-PRODUCTS. CASE OF THE WILAYA OF NÂAMA (WESTERN ALGERIA)." Ekonomika poljoprivrede 71, no. 1 (2024): 253–61. http://dx.doi.org/10.59267/ekopolj2401253t.

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The present work aims to design an approach of valorization of agropastoral products and by-products in the wilaya of Naâma (West Algeria). The analysis of the surveys carried out on 364 breeders reveals that lamb production is characterized by a high economic value with a share 85 % of sold products in total production, followed by «Milk» with a rate of 24%. The rate of wool shows that this resource is classified as a low-value by-product since 77% of producers are unable to sold their fleeces. The skin is classified as a by-product without significant value, since only about 03% of breeders

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6

Pereira, Valdir M., Rodrigo H. Geraldo, Túllio A. M. Cruz, and Gladis Camarini. "Valorization of industrial by-product: Phosphogypsum recycling as green binding material." Cleaner Engineering and Technology 5 (December 2021): 100310. http://dx.doi.org/10.1016/j.clet.2021.100310.

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7

Conte, Amalia, and Matteo A. Del Nobile. "Introduction to the Special Issue “Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in the Food Sector”." Foods 12, no. 14 (2023): 2726. http://dx.doi.org/10.3390/foods12142726.

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8

Ao, Supongsenla, and Samuel Lalthazuala Rokhum. "Recent Advances in the Valorization of Biodiesel By-Product Glycerol to Solketal." Journal of Chemistry 2022 (May 31, 2022): 1–18. http://dx.doi.org/10.1155/2022/4938672.

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The exponential rise of the biodiesel production has resulted in a considerable amount of glycerol as a by-product, which must be valorized to ensure the sector’s long-term viability. As a result, cost-effective glycerol conversions for significant value-added chemicals are essential for the biodiesel production in the long run. Solketal, a glycerol by-product, is obtained as a potential fuel additive in the biodiesel industry. Recently, several heterogeneous acid-catalysts stand out as a promising catalyst for solketal production where biomass-based catalyst gained attraction owing to their b

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9

Eckl, Florentin, Ana Moita, Rui Castro, and Rui Costa Neto. "Valorization of the by-product oxygen from green hydrogen production: A review." Applied Energy 378 (January 2025): 124817. http://dx.doi.org/10.1016/j.apenergy.2024.124817.

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10

Mokrejš, Pavel, Robert Gál, Jana Pavlačková, and Dagmar Janáčová. "Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins." Molecules 26, no. 2 (2021): 349. http://dx.doi.org/10.3390/molecules26020349.

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In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product int

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