Process Optimization for Lipolytic Bacterial Fermentation: Value Addition to the By-products of Oil Seeds

2018 ◽  
Vol 22 (4) ◽  
pp. 1-7
Author(s):  
Shweta Sachan ◽  
Aditi Singh
Keyword(s):  
Process Optimization ◽  
Value Addition ◽  
Oil Seeds ◽  
Bacterial Fermentation ◽  
By Products

scholarly journals Value addition of red beet ( Beta vulgaris L.) by‐products: Emulsion formation and stability

2018 ◽  
Vol 54 (3) ◽  
pp. 619-625 ◽  
Author(s):  
Theo Ralla ◽  
Hanna Salminen ◽  
Timo Wolfangel ◽  
Matthias Edelmann ◽  
Corinna Dawid ◽  
...  
Keyword(s):  
Beta Vulgaris ◽  
Value Addition ◽  
Red Beet ◽  
By Products

Advances in the Value Addition to Foods-recent Trends

2017 ◽  
Vol 2 (2) ◽  
pp. 90
Author(s):  
K. R. Anilakumar ◽  
Natarajan Gopalan ◽  
R. K. Sharma
Keyword(s):  
Food Processing ◽  
Value Added ◽  
Fermented Foods ◽  
Processed Food ◽  
Value Addition ◽  
Processing Technologies ◽  
Food Ingredients ◽  
Recent Trends ◽  
Life Enhancement ◽  
By Products

Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition

scholarly journals Sustainable livelihood approach for assessing the impacts of slaughterhouses on livelihood strategies among pastoralists in Kenya

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Josphat Njenga Gichure ◽  
Sarah Kangai Njeru ◽  
Pius Mwangi Mathi
Keyword(s):  
Social Economic ◽  
Human Dimensions ◽  
Rangeland Management ◽  
Livelihood Strategies ◽  
Central Position ◽  
Sustainable Livelihood ◽  
Value Addition ◽  
Economic Activities ◽  
Sustainable Livelihood Approach ◽  
By Products

AbstractThe social, physical, financial, natural, and human dimensions within slaughterhouses have taken a central position in diversifying livelihoods among pastoralists in the arid and semi-arid lands (ASALs) in Kenya. There is a need to expound on the literature about these dimensions and assess how they impact on livelihood strategies and outcomes. This research aimed to bring out how these dimensions impact livelihood strategies among Kenyan pastoralists using the sustainable livelihood approach. Qualitative data was collected from four counties in Kenya’s ASALs predominantly inhabited by pastoralists, using focus group discussions, and narratives Observations were analysed using the RQDA package within the R statistical computing environment. The results revealed increasingly diversified social-economic activities, value addition of slaughter by-products, better rangeland management, and diversified diets. Gender, age, and roles significantly (P < 0.01) influenced the extent of diversification. Diversified social-economic activities and value addition directly impacted food security through increased utilization of slaughter by-products, provision of an alternative livelihood source, and better resilience during calamities. To conclude, social, economic, and human activities were central in diversified and advanced pastoral livelihoods.

scholarly journals Innovations in Value-Addition of Agricultural By-Products in Uganda

2019 ◽  
Vol 10 (11) ◽  
pp. 1493-1506
Author(s):  
Denis Nsubuga ◽  
Noble Banadda ◽  
Nicholas Kiggundu
Keyword(s):  
Value Addition ◽  
By Products

scholarly journals RUBBERISED COIR INDUSTRY - AN INTRODUCTION

CORD ◽  
1988 ◽  
Vol 4 (01) ◽  
pp. 34
Author(s):  
P. Chandy Mathew
Keyword(s):  
Coconut Palm ◽  
Value Addition ◽  
Coconut Tree ◽  
Coconut Kernel ◽  
Coconut Fibre ◽  
Almost All ◽  
Capital Intensive ◽  
By Products

The coconut palm is one of the versatile products of nature. Almost all parts of the tree are put to use by man. The uses of coconut kernel, shell, husk, trunk, leaves, sap etc., are well known and are therefore not described here. In this paper only one aspect of utilisation of coconut namely coconut fibre or coir for production of rubberised fibre is discussed in some detail. In major coconut producing areas more attention is given to utilisation of coconut kernel as this represents the most valuable portion of the coconut tree. It is therefore quite natural that most people con­cemed with coconut production and processing are less familiar with the by‑products of coconut. One such by‑product is rubber­ised coir which is a relatively capital intensive industry. In terms of "value addition" the production of rubberised coir is one of the top industries in the coconut and by‑product industries. This paper is an introduction to some aspects of rubberised coir.

Potential Value Addition from Cereal and Pulse Processed By-Products: A Review

2020 ◽  
pp. 155-176
Author(s):  
Renu Yadav ◽  
Neelam Yadav ◽  
Pinki Saini ◽  
Devinder Kaur ◽  
Rajendra Kumar
Keyword(s):  
Value Addition ◽  
Potential Value ◽  
By Products

scholarly journals Innovations in value-addition of edible meat by-products

Meat Science ◽  
2012 ◽  
Vol 92 (3) ◽  
pp. 290-296 ◽  
Author(s):  
Fidel Toldrá ◽  
M.-Concepción Aristoy ◽  
Leticia Mora ◽  
Milagro Reig
Keyword(s):  
Value Addition ◽  
By Products

scholarly journals Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques

2018 ◽  
Vol 67 (2) ◽  
pp. 143-150 ◽  
Author(s):  
Silvia Marzocchi ◽  
Federica Pasini ◽  
Chiara Baldinelli ◽  
Maria Fiorenza Caboni
Keyword(s):  
Value Addition ◽  
Chromatographic Techniques ◽  
Beef Meat ◽  
Lipid Characterization ◽  
By Products
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