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Value-added Products (value-added + products)
Selected AbstractsSEASONAL VARIATIONS IN FATTY ACID COMPOSITION OF OIL IN DEVELOPING COCONUTJOURNAL OF FOOD QUALITY, Issue 2 2009S. NARESH KUMAR ABSTRACT Studies on seasonal variation in oil and fatty acid profile of developing solid endosperm of two cultivars, West Coast Tall (WCT) and Chowghat Orange Dwarf (COD), and their hybrids indicated that oil percentage increased from 30% in 6-month-old nuts to 63% in matured nuts (12 months old). Nuts sampled during July from different levels of maturity had high oil percentage and followed by those sampled during April, October and January. During nut development to maturity, the percentages and contents of medium and long chain saturated fatty acids increased except that of palmitic and myristic acids. Concentration of long chain unsaturated fatty acids (LCUFAs) in developing coconut kernel were high at 5 and 6 months after fertilization and then decreased toward maturity. The LCUFAs were high in nuts developing during October; consequently, saturated to unsaturated fatty acid ratios were low during October. Results indicated that nuts matured during October had better nutritional quality for human consumption and those matured during January are more suitable for industrial purpose due to higher medium chain fatty acid concentrations. PRACTICAL APPLICATIONS Coconut is consumed either as the tender nut (5,6 months after fertilization) or as the kernel from mature nut (12 months after fertilization). Recent technologies of making snowball tender nut use the nuts aged 7,8 months old. Kernel also is consumed in this product. Apart from this, the coconut is being increasingly used for making different kernel-based value-added products. This information is useful, as the value-added products are being developed using different maturities of coconut. Hence, it is of paramount importance that the fatty acid profile of coconut kernel is known in detail for assessing the safety of food consumption from the human health point of view. Apart from this, information on the seasonal variation in fatty acid profile of developing endosperm gives an integrated knowledge so as to optimize the usage of coconut kernel for both human consumption and industrial exploitation. [source] Krill for Human Consumption: Nutritional Value and Potential Health BenefitsNUTRITION REVIEWS, Issue 2 2007Janet C. Tou PhD The marine crustacean krill (order Euphausiacea) has not been a traditional food in the human diet. Public acceptance of krill for human consumption will depend partly on its nutritive value. The aim of this article is to assess the nutritive value and potential health benefits of krill, an abundant food source with high nutritional value and a variety of compounds relevant to human health. Krill is a rich source of high-quality protein, with the advantage over other animal proteins of being low in fat and a rich source of omega-3 fatty acids. Antioxidant levels in krill are higher than in fish, suggesting benefits against oxidative damage. Finally, the waste generated by the processing of krill into edible products can be developed into value-added products. [source] Poplar as a feedstock for biofuels: A review of compositional characteristicsBIOFUELS, BIOPRODUCTS AND BIOREFINING, Issue 2 2010Poulomi Sannigrahi Abstract The growing demand for transportation fuels, along with concerns about the harmful effects of greenhouse gas emissions from the burning of fossil fuels, has assured a viable future for the development of alternative fuels from renewable resources, such as lignocellulosic biomass. The efficient utilization of these biomass resources is critically dependant on the in-depth knowledge of their chemical constituents. This, together with the desired fuel properties, helps tailor the chemical and/or enzymatic processes involved in converting biomass to biofuels. Hybrid poplars are among the fastest growing temperate trees in the world and a very promising feedstock for biofuels and other value-added products. Sequencing of the poplar genome has paved the way for tailoring new cultivars and clones optimized for biofuels production. Our objective is to review published research on the composition of the key chemical constituents of hybrid poplar species used for biofuels. Biomass yields, elemental composition, carbohydrate and lignin content and composition are some of the characteristics reviewed, with emphasis on lignin structure. Genetic modifications used to alter lignin content and composition, with the aim of improving biofuels yields, are also examined. Copyright © 2010 Society of Chemical Industry and John Wiley & Sons, Ltd [source] Potential of agroindustrial waste from olive oil industry for fuel ethanol productionBIOTECHNOLOGY JOURNAL, Issue 12 2007Tania I. Georgieva Abstract Olive pulp (OP) is a highly polluting semi-solid residue generated from the two-stage extraction processing of olives and is a major environmental issue in Southern Europe, where 80% of the world olive oil is produced. At present, OP is either discarded to the environment or combusted with low calorific value. In this work, utilization of OP as a potential substrate for production of bioethanol was studied. Enzymatic hydrolysis and subsequent glucose fermentation by baker's yeast were evaluated for OP from 10% to 30% dry matter (i.e., undiluted). Enzymatic hydrolysis resulted in an increase in glucose concentration by 75%, giving final glucose yields near 70%. Fermentation of undiluted OP hydrolysate (OPH) resulted in the maximum ethanol produced (11.2 g/L) with productivity of 2.1 g/L/h. Ethanol yields were similar for all tested OPH concentrations and were in the range of 0.49-0.51 g/g. Results showed that yeast could effectively ferment OPH even without nutrient addition, revealing the tolerance of yeast to OP toxicity. Because of low xylan (12.4%) and glucan (16%) content in OP, this specific type of OP is not a suitable material for producing only ethanol and thus, bioethanol production should be integrated with production of other value-added products. [source] | ||||||||||