Search results for "WASTE"
showing 10 items of 2580 documents
Trophic transfer of polychlorinated biphenyls (PCB) in a boreal lake ecosystem: Testing of bioaccumulation models
2013
Understanding the fate of persistent organic chemicals in the environment is fundamental information for the successful protection of ecosystems and humans. A common dilemma in risk assessment is that monitoring data reveals contaminant concentrations in wildlife, while the source concentrations, route of uptake and acceptable source concentrations remain unsolved. To overcome this problem, different models have been developed in order to obtain more precise risk estimates for the food webs. However, there is still an urgent need for studies combining modelled and measured data in order to verify the functionality of the models. Studies utilising field-collected data covering entire food we…
Assessment of the efficacy of Artemia sp (Crustacea) cysts chorion as barrier to chlorpyrifos (organophosphorus pesticide) exposure. Effect on hatchi…
2005
In order to reveal the efficacy of the Artemia cysts chorion as barrier to the organophosphorus pesticide chlorpyrifos, whole and decapsulated cysts have been exposed to 10 mg L(-1) chlorpyrifos in sea water during hydration and hatching phase, separately. The concentration of chlorpyrifos in capsulated and decapsulated cysts after exposure has been determined in order to elucidate the efficacy of chorion as protection to the embryo. The results obtained demonstrate the ability of the cysts chorion to obstruct the pass of chlorpyrifos molecules through this protection structure. Thus, the concentration of chlorpyrifos in exposed decapsulated cysts is higher than in exposed whole cysts. More…
Agribusiness
2019
The objective of this entry is to provide noneconomists with an analytical tool with which to understand various aspects of contemporary agriculture and food and fiber systems. The first part of the entry will provide an overview of the concept of agribusiness from its conception to current times. It will then present the main challenges facing the agribusiness system in the arena of recent global competition by illustrating key critical aspects, which are related to the United Nations Sustainable Development Goals (SDGs). Particular reference will be made to SDG2 which focuses explicitly on food by seeking to “end hunger, achieve food security and improved nutrition and promote sustainable…
Energy and environmental life cycle assessment of an institutional catering service: An Italian case study
2019
Food production is recognised as one of the major drivers for global environmental pressure. In the last years, changes in consumption models result in an increasing population consuming food out of home that pose the catering service sector at the centre of the European Union policies aimed at improving the environmental sustainability of the food sector. In this framework, better technical knowledge on the environmental impacts of catering service is essential in order to identify potential actions towards a more sustainable food sector. This article presents an environmental assessment of a school catering service operating in Italy and delivering approximately 2,518,128 meals per year. …
Simultaneous Separation of Antioxidants and Carbohydrates From Food Wastes Using Aqueous Biphasic Systems Formed by Cholinium-Derived Ionic Liquids
2019
project CICECO-Aveiro Institute of Materials, UID/CTM/50011/2019. Associate Laboratory for Green Chemistry-LAQV, FCT Ref. UID/QUI/50006/2019. POCI-01-0145-FEDER-016403. Investigator FCT project IF/00621/2015. Programa Mais Centro under project CENTRO-07-ST24-FEDER-002008. COMPETE: PEst-C/SAU/UI0709/2011. The food industry produces significant amounts of waste, many of them rich in valuable compounds that could be recovered and reused in the framework of circular economy. The development of sustainable and cost-effective technologies to recover these value added compounds will contribute to a significant decrease of the environmental footprint and economic burden of this industry sector. Acc…
Solar radiation as a prospective energy source for green and economic processes in the food industry: From waste biomass valorization to dehydration,…
2019
International audience; Solar energy has recently attracted the attention of both industry and academia, to be used as a source of clean energy for green production of various products such as food-related commodities. This review aims to explore the applicability of this green energy source for extraction of valuable components (e.g., bioactive compounds and essential oils) from plant materials and waste biomass, dehydration of plant materials, water recovery through desalination, decontamination, cooking, and baking of agri-food products. According to the literature, concentrated solar power systems (CSP) have been successfully employed for bioactive compounds (e.g. essential oils) extrac…
Towards a more sustainable food Supply chain: opening up invisible waste in food service
2016
Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible”…
Pulsed electric field applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.)
2020
Abstract The pulsed electric field (PEF) is well known to have a significant effect on the rate of various processes in the food industry. Food processes can be completed rapidly with higher efficiency, high reproducibility, reducing the processing cost, simplifying manipulation, and work-up, giving higher purity of the final product, eliminating posttreatment of wastewater and less energy when compared to a conventional process using the PEF. The advantages of using the PEF for food processing is to get high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life retaining the fresh aroma, taste, and appearance. This chapter presents a complete picture of c…
Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds
2020
Abstract The main world health problems are obesity and chronic diseases such as diabetes, cancer, and cardiovascular problems. They are etiologically linked with the reduced consumption of fruits and vegetables and increased intake of salt, fats from animal origins, trans fatty acids, sugars, and sugary beverages. Various strategies for educating the public tend to promote the increased consumption of bioactives from fruits and vegetables and dieting, while creating affordable and nutritious foods from sustainable raw materials. These strategies include educating the public about dietary tools and the industrial use of advanced nonthermal food processing and production technologies from re…