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The Monthly Digest – Food waste – July & August 2017

Food Waste Valorization, Monthly Digest / By

Food wastes and by-products R & D abstracts – July & August 2017 Microbial processing of fruit and vegetable wastes into potential biocommodities: a review The review focuses on some of the high value-end biocommodities, such as fermented beverages, single-cell proteins, single-cell oils, biocolors, flavors, fragrances, polysaccharides, biopesticides, plant growth regulators, bioethanol, biogas and biohydrogen, developed …

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The Monthly Digest – Food waste – May 2017

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Food wastes and by-products R & D abstracts – May 2017 Biofuels from food processing wastes (review) Food processing industry generates substantial high organic wastes along with high energy uses. The recovery of food processing wastes as renewable energy sources represents a sustainable option for the substitution of fossil energy, contributing to the transition of …

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The Monthly Digest – Food waste – April 2017

Food Waste Valorization, Monthly Digest / By

Food wastes and by-products R & D abstracts – April 2017 Wastes and by-products: Upcoming sources of carotenoids for biotechnological purposes and health-related applications Bioresidues valorization has gained a pivotal relevance in the last years, directly moved by consumers’ demands for heathier and safer products (food, cosmetics, supplements, drugs, and so on) and by industrial …

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The Monthly Digest – Flavours – May 2017

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Aromas and flavours R & D abstracts – May 2017 Microbial cell factories for the production of terpenoid flavor and fragrance compounds (review) Terpenoid flavor and fragrance compounds are of high interest to the aroma industry. Microbial production offers an alternative sustainable access to the desired terpenoids independent of natural sources. Genetically engineered microorganisms can …

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Valorization of food waste – The 8 methods to be implemented

Blog, Food Waste Valorization / By

Before composting or performing anaerobic digestion of food waste, consider removing products that have commercial value.   Orange Peels Limonene in orange waste makes composting or anaerobic digestion difficult to achieve. Limonene extraction is easy and fast. Limonene oil is sought after on the market for its olfactory and antibacterial value.         Coffee …

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The Monthly Digest – March 2017

Flavours, Monthly Digest / By

Solid-state fermentative production of aroma esters by Myroides sp. ZB35 and its complete genome sequence Consumers prefer biotechnological food products with high nutritional values and good flavors. Solid-state fermentation is a commonly used technique with a long history. In the present study, Myroides sp. ZB35 was used in solid-state fermentative production of aroma volatiles on a rice …

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Valorization of milk whey for aroma compounds production

Flavours, Food Waste Valorization / By

The aim of this collaborative study between Eptes and universities in Greece, Germany, and Poland was to investigate the capacity of different yeast strains to grow on cow and goat acid whey, to assimilate different carbon sources and to produce aroma compounds. Twenty different yeasts (with GRAS status) were tested. Two kinds of acid whey, …

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Valorization of wine lees for biodiesel production (french text)

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La demande en acides gras pour la production notamment de biodiesel a augmenté d’environ 4% par an au cours des 10 dernières années. Avec cet accroissement constant, on assiste à une pression inquiétante concernant la production des huiles végétales dans les régions tropicales. Ceci en effet se traduit par la déforestation de certaines régions en …

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The Monthly Digest – February 2017

Flavours, Monthly Digest / By

Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace-based media by both moulds was conducted in shake flasks and …

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