Autor: Degnechew, Genene Demisu - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Applications of Arthrospira platensis as an Alternative Source of Food, Maintaining Nutritional Security and Awareness Creation; there by Reducing Problems of Malnutrition in the Society
Autorzy:: Degnechew, Genene Demisu
Buzayehu, Desisa Benti
Powiązania:: https://bibliotekanauki.pl/articles/1111949.pdf
Data publikacji:: 2018
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: Antioxidant
Arthrospira platensis
Cyanobacteria
Malnutrition
Single cell protein
Opis:: An increase in population has led to explorations of alternative sources of food, nutrition and energy. This search and the maintenance of nutritional security are essential dimensions of sustainable communal growth and development. This study revises evidences for alternative food production from Arthrospira platensis. The use of Arthrospira platensis for food is increasingly relevant as its components (proteins, lipids, minerals and vitamins) have substantial potential to be competitive with the same components from other food sources, and Arthrospira platensis-based food production is relatively low in price and holds medicinal properties.
Źródło:: World News of Natural Sciences; 2018, 19; 1-8
2543-5426
Pojawia się w:: World News of Natural Sciences
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Production of Natural Pectin from Locally Available Fruit Waste and Its Applications as Commercially Value-added Product in Pharmaceuticals, Cosmetics and Food Processing Industries
Autorzy:: Demisu, Degnechew Genene
Powiązania:: https://bibliotekanauki.pl/articles/1109331.pdf
Data publikacji:: 2018
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: Degree of Esterification
Fruit waste
Gelling agent
Pectin
Pharmaceuticals
Polysaccharide
Opis:: The raise in production of fruit products, such as marmalade, low-caloric foods, juice, frozen foods, jellies and jams, has led to the generation of large volume of fruit wastes as a by-product. These agro-industrial wastes cause serious environmental pollution, and hence, there is an urgent need for their recycling and appropriate utilization via extraction and production of biologically and chemically functional ingredients (i.e. pectin). This review work demonstrates the importance of pectin molecule, its chemical compositions and general biochemical properties, its gelation techniques or mechanisms and its applications as functional and value-added ingredients in pharmaceuticals, cosmetics and food processing industries. Normally, pectin exists in the cell wall of plant cell or fruit cell possessing biopolymer or polysaccharide structures. This by-product has received increasing recognition in modern processing industries and can also be obtained from fruit wastes preponderantly through extraction process. Several factors, such as Degree of esterification, Molecular size, Temperature, Presence of other solutes (i.e. sugar), Charge density on the molecule, and pH values strongly affect the nature of gel formation entire the pectin molecule. Therefore, suitable and effective extraction mechanisms have to be employed to produce this valuable product (i.e. pectin) from locally available fruit wastes.
Źródło:: World News of Natural Sciences; 2018, 20; 1-11
2543-5426
Pojawia się w:: World News of Natural Sciences
Dostawca treści:: Biblioteka Nauki

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