Functionality developments of Pickering emulsion in food packaging: Principles, applications, and future perspectives
M Tavassoli, A Khezerlou, SP Bangar… - Trends in Food Science …, 2023 - Elsevier
Background Food packaging is developed primarily for food safety and long shelf life.
Advancements in material science and comprehensive encapsulation technologies provide …
Advancements in material science and comprehensive encapsulation technologies provide …
[HTML][HTML] Possibilities for the application of agro-industrial wastes in cementitious materials: A brief review of the Brazilian perspective
Brazil is a country of continental dimensions and characteristics with enormous biodiversity
of fauna and flora which confers a prominent role in the sector of extraction of agricultural …
of fauna and flora which confers a prominent role in the sector of extraction of agricultural …
Facile fabrication of multifunctional citrus pectin aerogel fortified with cellulose nanofiber as controlled packaging of edible fungi
W Wu, Y Wu, Y Lin, P Shao - Food Chemistry, 2022 - Elsevier
Citrus pectin was used as a precursor and cellulose nanofibers as a reinforcing agent, a
mixed aerogel with enhanced structural properties was prepared. Pickering emulsion was a …
mixed aerogel with enhanced structural properties was prepared. Pickering emulsion was a …
Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins
F Xu, S Zhang, GIN Waterhouse, T Zhou, Y Du… - Food …, 2022 - Elsevier
Fruit waste valorisation to generate value-added pectin products is an active research area.
In this study, pectin products from unfermented apple/grape pomace (AP/GP) and from …
In this study, pectin products from unfermented apple/grape pomace (AP/GP) and from …
Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques
Pectin from grape pomace (Vitis vinifera var. Fetească Neagră and Vitis vinifera var. Rară
Neagră) was extracted by using different extraction techniques (conventional, microwave …
Neagră) was extracted by using different extraction techniques (conventional, microwave …
[HTML][HTML] Trends and challenges in valorisation of food waste in developing economies: A case study of India
S Sinha, P Tripathi - Case Studies in Chemical and Environmental …, 2021 - Elsevier
Food waste regardless of the production site is either disposed of in landfill sites or is treated
biologically or chemically for reducing environmental problems. India, China, the USA, and …
biologically or chemically for reducing environmental problems. India, China, the USA, and …
Eco-friendly simultaneous extraction of pectins and phenolics from passion fruit (Passiflora edulis Sims) peel: Process optimization, physicochemical properties, and …
D Huo, J Dai, S Yuan, X Cheng, Y Pan, L Wang… - International Journal of …, 2023 - Elsevier
The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel
pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical …
pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical …
[HTML][HTML] Insights into the management of food waste in developing countries: with special reference to India
Up to one third of the food that is purposely grown for human sustenance is wasted and
never consumed, with adverse consequences for the environment and socio-economic …
never consumed, with adverse consequences for the environment and socio-economic …
Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review
B Ling, HS Ramaswamy, JG Lyng, J Gao… - Food Research …, 2023 - Elsevier
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many
plants and has numerous functional applications in food and other related industries. The …
plants and has numerous functional applications in food and other related industries. The …
[HTML][HTML] Single cell protein production through multi food-waste substrate fermentation
Today, food valorization represents an important challenge to environmental sustainability.
Food waste can be used as a substrate for single cell protein production suitable for animal …
Food waste can be used as a substrate for single cell protein production suitable for animal …