For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

Abstract In the Middle East and North Africa, dates are a traditional and economically
valuable crop, playing an essential role in people's daily diets. Date fruit production and …

In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc.
var. Kuno) was investigated using innovative and green extraction techniques. The first step …

This study focused on the recovery of antioxidant compounds from lemon and tomato by-
products for use as natural additives in the development of active food packaging formulated …

The main goal of this review is to collect and analyze the recently published research
concerning the conventional and sustainable treatment processes for olive mill wastewater …

Purpose This study aims to empirically test a comprehensive green supply chain
management (GSCM) practices model. This paper incorporates green intellectual capital …

Majority of industries, in order to meet the technological development and consumer
demands generate waste. The untreated waste spreads out toxic and harmful substances in …

Fresh unripened curd cheese has long been a well-known Eastern European artisanal dairy
product; however, due to possible cross-contamination from manual production steps, high …

There are two types of milk whey obtained from cheese manufacture: sweet and acid. It
retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating …

Background Prolamins are the endosperm storage proteins of cereal grains. Currently, the
agri-food industry generates large quantities of by-products, among which are those …