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food waste valorization

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Genomic and functional characterization of halophilic Mesobacillus sp. LC4: A novel protease producer for valorization of soy sauce cake waste.
Posted inAgriculture Biochemistry Emerging Science

Halophilic Mesobacillus sp. LC4 Turns Soy Sauce Waste into Valuable Bioactive Peptides

Researchers have identified a new halophilic bacterium, Mesobacillus sp. LC4, capable of transforming soy sauce production waste into bioactive peptides using salt-tolerant proteases—offering a sustainable path for food waste valorization.
Posted by Aneknowledge October 21, 2025
Valorization of pomegranate peel powder/extract for development of sweet potato starch based active packaging film and application for shelf life extension of bread.
Posted inBiochemistry Emerging Science Environment

Turning Pomegranate Waste into Biodegradable Packaging: Sweet Potato Starch Films Boost Bread Shelf Life

Researchers at NIFTEM, India, developed an eco-friendly active packaging film using pomegranate peel powder and extract with sweet potato starch. The biodegradable film showed strong antioxidant and antimicrobial properties, effectively extending bread shelf life while valorizing fruit waste.
Posted by Aneknowledge October 14, 2025
Influence of Kinnow peel powder on physicochemical, functional, textural, and sensory attributes of pancake.
Posted inAgriculture Biochemistry Emerging Science

Turning Citrus Waste into Wellness: Kinnow Peel Powder Elevates Pancake Nutrition and Shelf-Life

A new study shows how Kinnow peel powder—an underused citrus by-product—can replace refined wheat flour in pancakes, boosting their antioxidants, fiber, and shelf-life by up to 80 days, paving the way for sustainable and functional food innovation.
Posted by Aneknowledge October 13, 2025
Fruit and Vegetable By-products as a Source of Dietary Fiber: Applications, Physico-Chemical Impact and Functional Attributes.
Posted inBiochemistry Emerging Science Food Technology

From Waste to Wellness: Harnessing Fruit & Vegetable By-Products for Dietary Fiber Innovation

Discover how fruit and vegetable by-products are transforming into valuable sources of dietary fiber, boosting nutrition, sustainability, and food quality across industries.
Posted by Aneknowledge October 2, 2025

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