scholarly journals Biostimulant Potential of Scenedesmus obliquus Grown in Brewery Wastewater

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 664 ◽  
Author(s):  
Elvira Navarro-López ◽  
Angela Ruíz-Nieto ◽  
Alice Ferreira ◽  
F. Gabriel Acién ◽  
Luisa Gouveia
Keyword(s):  
Enzymatic Hydrolysis ◽  
Food Production ◽  
Scenedesmus Obliquus ◽  
Cell Disruption ◽  
Germination Index ◽  
Brewery Wastewater ◽  
Extract Concentration ◽  
The Subject ◽  
Pre Treatment ◽  
Biomass Extract

Microalgae are microorganisms with the capacity to contribute to the sustainable and healthy food production, in addition to wastewater treatment. The subject of this work was to determine the potential of Scenedesmus obliquus microalga grown in brewery wastewater to act as a plant biostimulant. The germination index of watercress seeds, as well as the auxin-like activity in mung bean and cucumber, and in the cytokinin-like activity in cucumber bioassays were used to evaluate the biostimulant potential. Several biomass processes were studied, such as centrifugation, ultrasonication and enzymatic hydrolysis, as well as the final concentration of microalgal extracts to determine their influence in the biostimulant activity of the Scenedesmus biomass. The results showed an increase of 40% on the germination index when using the biomass at 0.1 g/L, without any pre-treatment. For auxin-like activity, the best results (up to 60% with respect to control) were obtained at 0.5 g/L of biomass extract, after a combination of cell disruption, enzymatic hydrolysis and centrifugation. For cytokinin-like activity, the best results (up to 187.5% with respect to control) were achieved without cell disruption, after enzymatic hydrolysis and centrifugation at a biomass extract concentration of 2 g/L.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

scholarly journals Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 782
Author(s):  
Karina Juhnevica-Radenkova ◽  
Jorens Kviesis ◽  
Diego A. Moreno ◽  
Dalija Seglina ◽  
Fernando Vallejo ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Ferulic Acid ◽  
Hydrolytic Enzymes ◽  
Structural Complexity ◽  
Triticum Aestivum L ◽  
Feed Supplement ◽  
Degrading Enzymes ◽  
Secale Cereale L ◽  
Pre Treatment ◽  
By Products

Historically Triticum aestívum L. and Secale cereále L. are widely used in the production of bakery products. From the total volume of grain cultivated, roughly 85% is used for the manufacturing of flour, while the remaining part is discarded or utilized rather inefficiently. The limited value attached to bran is associated with their structural complexity, i.e., the presence of cellulose, hemicellulose, and lignin, which makes this material suitable mostly as a feed supplement, while in food production its use presents a challenge. To valorize these materials to food and pharmaceutical applications, additional pre-treatment is required. In the present study, an effective, sustainable, and eco-friendly approach to ferulic acid (FA) production was demonstrated through the biorefining process accomplished by non-starch polysaccharides degrading enzymes. Up to 11.3 and 8.6 g kg−1 of FA was released from rye and wheat bran upon 24 h enzymatic hydrolysis with multi-enzyme complex Viscozyme® L, respectively.

A combination of mild chemical pre-treatment and enzymatic hydrolysis efficiently produces xylooligosaccharides from sugarcane bagasse

2021 ◽  
Vol 291 ◽  
pp. 125972
Author(s):  
Shuai Zhao ◽  
Gui-Ling Zhang ◽  
Chen Chen ◽  
Qi Yang ◽  
Xue-Mei Luo ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sugarcane Bagasse ◽  
Pre Treatment

scholarly journals Women's Role in Food Production and Nutrition: Implications for Their Quality of Life

1988 ◽  
Vol 10 (3) ◽  
pp. 1-8 ◽  
Author(s):  
Gerd Holmboe-Ottesen ◽  
Ophelia Mascarenhas ◽  
Margareta Wandel
Keyword(s):  
Quality Of Life ◽  
Nutritional Status ◽  
Food Chain ◽  
Food Production ◽  
Women's Work ◽  
Energy Expenditures ◽  
Work Allocation ◽  
The Subject ◽  
Women's Role

The authors review the literature on the subject of how women's work along the food chain may affect their nutritional status and other aspects of their lives. They point out the discrimination against women in food and work allocation: women often work harder and have greater energy expenditures than men but get less food. Bennett makes this point in her article too, and McGuire touches on it as well.

Introductory remarks

1977 ◽  
Vol 280 (972) ◽  
pp. 105-105
Keyword(s):  
Climatic Change ◽  
Food Supply ◽  
Time Scale ◽  
Food Production ◽  
Rapid Change ◽  
Climatic Fluctuations ◽  
The Past ◽  
Wide Range ◽  
The Subject ◽  
Different Sources

In the last year or two there has been a remarkable increase in the interest, both popular and scientific, in the subject of climatic change. This stems from a recognition that even a highly technological society is vulnerable to the effects of climatic fluctuations and indeed may become more so, as margins of surplus food production are reduced, and nations become more interdependent for their food supply. In this respect our concern is with quite small changes - a degree (Celsius) or less in temperature and 10 % or so in rainfall. Probably we may discount some of the more alarmist suggestions of an imminent and rapid change towards near glacial conditions as these are based on very sketchy evidence. However, whatever the time-scale of climatic fluctuations with which we are concerned, we may hope to learn a great deal which is relevant to the factors which will control our future climate from the study of its more extreme vagaries in the past. Information relevant to the weather in such extreme periods is coming forward in increasing detail and volume from a wide range of disciplines. The variety of the evidence, its lack of precision as a strict measure of climate, and the number of different sources all make it difficult for an individual to build up a clear picture of past climates. However such a picture is needed, if explanations and interpretation are to be possible. Ideally one would need a synchronous picture of the climate of the whole world at selected epochs in the past. Various international programmes are directed to forming such pictures.

Pre-treatment and enzymatic hydrolysis of lettuce residues as feedstock for bio-butanol production

2017 ◽  
Vol 96 ◽  
pp. 172-179 ◽  
Author(s):  
Alessandra Procentese ◽  
Francesca Raganati ◽  
Giuseppe Olivieri ◽  
Maria Elena Russo ◽  
Antonio Marzocchella
Keyword(s):  
Enzymatic Hydrolysis ◽  
Butanol Production ◽  
Pre Treatment ◽  
Hydrolysis Of

Empowering local food connections for resilient city-regions. Planning through foodsheds or terroir?

TERRITORIO ◽  
2012 ◽  
pp. 61-66
Author(s):  
Rositsa Todorova Ilieva
Keyword(s):  
Case History ◽  
Food Production ◽  
Intrinsic Value ◽  
Local Communities ◽  
Case Histories ◽  
Italian Case ◽  
City Regions ◽  
Effi Ciency ◽  
The Subject ◽  
Supply Systems

This essay explores two antonimic approaches adopted by planning to describe food production and supply systems deeply rooted in local communities. The fi rst is based on the concept of a ‘foodshed' and puts the accent on sustainability and ‘resilience', while the second refers to the notion of ‘terroir', with the emphasis on oneness and the intrinsic value of locally produced food. Through a reading of English and Italian case histories, the essay critically analyses the two approaches, their feasibility and the different results achieved in terms of effi ciency and effectiveness. The analysis is organised in two sections, each of which introduces the case history with a brief theoretical introduction. In the conclusions, the antynomy between the two approaches is re-examined and possible research developments on the subject are identifi ed.

Food Photography, Pixelated Produce, and Cameraless Images

2017 ◽  
pp. 276-288
Author(s):  
Aileen Blaney
Keyword(s):  
Computer Vision ◽  
Food Production ◽  
Science And Technology ◽  
The Internet ◽  
Photographic Images ◽  
Recording Material ◽  
Hands On ◽  
Pastoral Landscapes ◽  
The Subject ◽  
Food Photography

In today's screen saturated culture, perceptions of food are overwhelmingly formed by images circulated via the internet and mobile. The Facebook game FarmVille is the subject of Kheti Badi (Shah, 2015), a photographic artwork reflexively engaging with the contemporary scenario of ‘post-photography'. The work comprises not of photographs taken with a traditional camera but of screenshots of a farm and its holdings as displayed in Farmville; the highly compressed jpegs cropped and resized to the point of destabilizing visual coherence are depictions not of pastoral landscapes but of computer vision and the programmable character of photography. While photography remains an instrument for recording material realities, its power extends toward feeding back into the very processes through which science and technology modify food production. This chapter explores how Kheti Badi, through a series of hyper artificial and un-photographic images, shows the constructed nature of both what we put our hands on in the supermarket and see in advertising's dreamscapes.

scholarly journals Local Entrepreneurship in the Context of Food Production: A Review

2020 ◽  
Vol 12 (1) ◽  
pp. 424 ◽  
Author(s):  
Izabela Kwil ◽  
Katarzyna Piwowar-Sulej ◽  
Małgorzata Krzywonos
Keyword(s):  
Food Production ◽  
Local Food ◽  
Research Topics ◽  
Research Papers ◽  
Research Problems ◽  
Health Promoting ◽  
Research Gap ◽  
The Subject ◽  
Definition Of ◽  
Made In

Local food production is meaningful not only for a single producer but also for the consumer, and finally for the entire region. Therefore, it would be beneficial to take up the issue of local entrepreneurship in the context of food production. The aim of the study was to analyze important terms, research topics, and research results related to the issue of local entrepreneurship in the context of food production. Literature review revealed definitional discrepancies related to the subject of the study. Thus, the need to create an unambiguous definition of local food and local entrepreneurship was emphasized. Own definitions of these issues were provided. Most of the available publications are devoted to local food produced in selected countries. In the analyzed research papers, the problem of local food is most often correlated with marketing or health-promoting properties of local food. A research gap was identified: suggestions were made in regards to the research problems worth bringing up in empirical research in the interest of activating local entrepreneurship.

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