‘Smyrna’ type figs (Zidi ‘ZD’: dark fruit and Thgagli ‘THG’; Bidhi ‘BD’ and Khedri ‘KHD’: white fruit) originated from two areas of fig production in Tunisia were subject to physico-chemical description and spectrophotometric analysis for their sugar (glucose, fructose and sucrose) and organic acid (citric and malic) contents. Fruit weight ranged between 54 and 82 g, fruit width between 47 and ...

During the industrial processing of agricultural or animal products, large amounts waste are produced. These wastes, generated in throughout seasons year, can be considered most abundant renewable resources on earth. Due to availability and richness components these raw materials, there is a great interest their reuse, both from an economical environmental point view. This based fact that high ...

‘smyrna’ type figs (zidi ‘zd’: dark fruit and thgagli ‘thg’; bidhi ‘bd’ and khedri ‘khd’: white fruit) originated from two areas of fig production in tunisia were subject to physico-chemical description and spectrophotometric analysis for their sugar (glucose, fructose and sucrose) and organic acid (citric and malic) contents. fruit weight ranged between 54 and 82 g, fruit width between 47 and ...

Reducing food losses and waste is considered to be one of the most promising measures to improve food security in the coming decades. Food losses also affect our use of resources, such as freshwater, cropland, and fertilisers. In this paper we estimate the global food supply losses due to lost and wasted food crops, and the resources used to produce them. We also quantify the potential food sup...

BACKGROUND Co-fermentation is an attractive technology for improving volatile fatty acids (VFAs) production by treatment of solid organic wastes. However, it remains unclear how the composition of different organic matters in solid waste influences the VFAs distribution, microbial community structure, and metabolic pathway during acidogenic co-fermentation. In this study, different organic wast...

Determining the seasonal and annual quantities and compositions of the municipal solid waste and assessing the present management conditions of three urban communities in the northwest of Iran were the core objectives of this study. Our findings revealed that the average daily per capita of municipal waste generation was 0.489–0.841 kg/cap-day. Organic and food waste comprised the largest part ...

OBJECTIVE To assess the amount of food waste by meal components according to the new National School Lunch Program guidelines among pre-kindergarten and kindergarten students. METHODS For 5 consecutive school days in 1 elementary school, the research team collected school lunch trays and separated meal components into bins relative to each food or beverage appearing on the school's daily menu...

Service oriented perspectives represent an opportunity of innovation and an answer to current challenges for social welfare, sustainable development and everyday life. The prevention of food waste requires new networked and collaborating competences, in the light of the increasing inefficiencies of modern economic growth models and the improvement of new paradigms for sustainable development. T...

An agar sediment test was developed to evaluate the suitability of organic waste streams from the food industry for recovering nutrients by the aquatic worm Lumbriculus variegatus (Lv). The effects of agar gel, sand, and food quantities in the sediment test on worm growth, reproduction, and water quality were studied. Agar gel addition ameliorated growth conditions by reducing food hydrolysis a...

A growing demand – above all in industrialised countries – for safer foods and cleaner production processes has been observed in recent times. This has led to a drive, by the agro-alimentary industries, for waste reduction and upgrading as a strategy to reduce costs and achieve new sources of income. In fact, waste may be a source of high-added value products potentially useful as beneficial fo...