scholarly journals Towards a Circular Bioeconomy? Pathways and Spatialities of Agri‐Food Waste Valorisation

2021 ◽  
Author(s):  
Oliver Klein ◽  
Stefan Nier ◽  
Christine Tamásy
Keyword(s):  
Food Waste ◽  
Waste Valorisation

Selecting fermentation products for food waste valorisation with HRT and OLR as the key operational parameters

2021 ◽  
Vol 127 ◽  
pp. 80-89
Author(s):  
Vicky De Groof ◽  
Marta Coma ◽  
Tom Arnot ◽  
David J. Leak ◽  
Ana B. Lanham
Keyword(s):  
Food Waste ◽  
Operational Parameters ◽  
Fermentation Products ◽  
Waste Valorisation

scholarly journals Local Entrepreneurs’ Involvement in Strategy Building to Facilitate Agro-Food Waste Valorisation within an Agro-Food Technological District: A SWOT-SOR Approach

2020 ◽  
Vol 12 (11) ◽  
pp. 4523 ◽  
Author(s):  
Maurizio Prosperi ◽  
Roberta Sisto ◽  
Antonio Lopolito ◽  
Valentina C. Materia
Keyword(s):  
Technological Innovation ◽  
Food Waste ◽  
Innovation Process ◽  
Waste Valorization ◽  
Technical Process ◽  
Waste Valorisation ◽  
Multiple Levels ◽  
Strategy Building ◽  
Operational Tool

The paper focuses on Agro-food waste valorization conceived as a long-term, complex socio-technical process involving several different actors belonging to multiple levels. Although this process is typically affected by a series of uncertainties, the convergence of stakeholders’ expectations proves to be a means to overcoming barriers, as it acts as the foundation of a shared agenda setting which formalizes the coordination efforts among the actors involved in an innovation process. Applying the strategic niche management (SNM) framework to the case of the Apulia Agro-Food Technology District (DARe), whose mission is to promote a bio-based industry for food-waste valorization, the paper proposes an operational tool capable of designing the strategy based on the entrepreneurs’ knowledge. The DARe aims to promote the technological innovation of agro-food firms located in the South of Italy. The results of a SWOT-SOR analysis led to the establishment of a twofold strategy aimed at (a) promoting the innovation of more active and dynamic firms, and (b) reducing the gap between “pioneer” and “laggard” firms, with the result of promoting integrated innovation throughout the entire district.

Life-cycle assessment on food waste valorisation to value-added products

2018 ◽  
Vol 199 ◽  
pp. 840-848 ◽  
Author(s):  
Chor-Man Lam ◽  
Iris K.M. Yu ◽  
Shu-Chien Hsu ◽  
Daniel C.W. Tsang
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Food Waste ◽  
Value Added ◽  
Waste Valorisation ◽  
Value Added Products

Ball-milled, solvent-free Sn-functionalisation of wood waste biochar for sugar conversion in food waste valorisation

2020 ◽  
Vol 268 ◽  
pp. 122300 ◽  
Author(s):  
Xiao Yang ◽  
Iris K.M. Yu ◽  
Daniel C.W. Tsang ◽  
Vitaliy L. Budarin ◽  
James H. Clark ◽  
...  
Keyword(s):  
Food Waste ◽  
Solvent Free ◽  
Wood Waste ◽  
Waste Valorisation ◽  
Sugar Conversion

Food waste valorisation and circular economy concepts in insect production and processing

2020 ◽  
Vol 118 ◽  
pp. 600-609 ◽  
Author(s):  
Shikha Ojha ◽  
Sara Bußler ◽  
Oliver K. Schlüter
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Waste Valorisation

scholarly journals A complete decision-support infrastructure for food waste valorisation

2020 ◽  
Vol 247 ◽  
pp. 119608 ◽  
Author(s):  
Phil Sheppard ◽  
Guillermo Garcia-Garcia ◽  
Jamie Stone ◽  
Shahin Rahimifard
Keyword(s):  
Decision Support ◽  
Food Waste ◽  
Waste Valorisation

scholarly journals Flakes product supplemented with sunflower and dry residues of wild oregano

2017 ◽  
Vol 23 (2) ◽  
pp. 229-236 ◽  
Author(s):  
Milenko Kosutic ◽  
Jelena Filipovic ◽  
Zvonko Njezic ◽  
Vladimir Filipovic ◽  
Vladimir Filipovic ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Industry ◽  
New Products ◽  
Chemical Properties ◽  
Chemometric Analysis ◽  
Nutritional Properties ◽  
Simultaneous Addition ◽  
Waste Valorisation ◽  
Corn Flakes ◽  
And Chemical Properties

This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes to obtain new products with altered nutritional properties. The chemometric analysis pointed at the versatile beneficial contributions of sunflower in corn flakes enriched with dry residue of wild oregano enabling the optimization of corn flakes formula. The presented data point that addition of milled sunflower in investigated corn flakes products improved nutritive properties while addition of dry residue of wild oregano improved physical characteristics of corn flakes products. Regarding quality (sample CF11, score value of 0.59) maximum scores have been obtained with the addition of 6 g/100 g of sunflower and 1 g/100 g of dry residue of wild oregano per 100 g of sample for corn flakes formulation. Production of corn flakes with addition of wild oregano residues contributed to the food waste valorisation in the food industry.

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