Vilas-Boas et al., 2023 - Google Patents
Case study 1: fruit and vegetable waste valorization—world scenarioVilas-Boas et al., 2023
- Document ID
- 9630454800108703546
- Author
- Vilas-Boas A
- Gómez-García R
- Marçal S
- Vilas-Boas A
- Campos D
- Pintado M
- Publication year
- Publication venue
- Fruit and Vegetable Waste Utilization and Sustainability
External Links
Snippet
Every year, one-third of food produced for human consumption is lost or wasted worldwide, representing about 1.3 billion tons per year, worth approximately $1 trillion. The incorrect food waste management, such as disposal in landfills, leads to several issues in …
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Hussain et al. | Dietary fiber from underutilized plant resources—A positive approach for valorization of fruit and vegetable wastes | |
Bordiga et al. | Valorisation of grape pomace: an approach that is increasingly reaching its maturity–a review | |
Majerska et al. | A review of new directions in managing fruit and vegetable processing by-products | |
Watson | Polyphenols in plants: isolation, purification and extract preparation | |
Ranasinghe et al. | Nutritional and health benefits of jackfruit (Artocarpus heterophyllus Lam.): a review | |
Beres et al. | Towards integral utilization of grape pomace from winemaking process: A review | |
Kowalska et al. | What's new in biopotential of fruit and vegetable by-products applied in the food processing industry | |
Gupta et al. | A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health | |
Mirabella et al. | Current options for the valorization of food manufacturing waste: a review | |
Socaci et al. | Food wastes as valuable sources of bioactive molecules | |
Venkitasamy et al. | Grapes | |
Ribeiro et al. | Food waste and by-product valorization as an integrated approach with zero waste: Future challenges | |
Lobo et al. | Utilization and management of horticultural waste | |
Martins et al. | Physicochemical, nutritional, and medicinal properties of Opuntia ficus-indica (L.) Mill. and its main agro-industrial use: A review | |
Oleszek et al. | Phytochemicals derived from agricultural residues and their valuable properties and applications | |
Tariq et al. | Extraction of dietary fiber and polyphenols from mango peel and its therapeutic potential to improve gut health | |
Bisht et al. | A novel approach towards the fruit specific waste minimization and utilization: A review | |
Kasapoğlu et al. | Apricot juice processing byproducts as sources of value-added compounds for food industry | |
Aidoo et al. | Circularity of cashew apples: examining the product-process pathways, techno-functional, nutritional/Phytomolecular qualities for food applications | |
Choudhury et al. | Comprehensive review on the nutritional and therapeutic value of banana by-products and their applications in food and non-food sectors | |
Soares et al. | A review of the nutritional properties of different varieties and byproducts of peach palm (Bactris gasipaes) and their potential as functional foods | |
Yadav et al. | Retrospect and prospects of secondary agriculture and bioprocessing | |
He et al. | Basic constituents, bioactive compounds and health-promoting benefits of wine skin pomace: A comprehensive review | |
Dufoo-Hurtado et al. | Nuts by-products: the Latin American contribution | |
Vilas-Boas et al. | Case study 1: fruit and vegetable waste valorization—world scenario |