Food science

Between 8 and 15 million tons of spent coffee grounds (SCG) are produced as global waste each year. To reduce waste to landfill, SCG are proposed as a carbon and nutrient source for degraded soils. SCG contain caffeine and other toxins that inhibit plant growth. However, they also repel slugs and...

Among Citrus species, the sweet orange (Citrus sinensis (L.) Osbeck) is the most important in terms of production volumes and cultivated areas. Oranges are particularly appreciated for the organoleptic characteristics and the high nutraceutical value of the fruits (thanks especially to their high...

This paper uses data from a variety of sources to describe the changes to meat and poultry supply chains in 2020. At the beginning of 2020, cattle and hog slaughter rates were higher than in 2019, but they began to decline in April, reaching a low the week ending May 2, 2020, when slaughter for...

Substituting sweet potato puree for up to 50% wheat flour in bread can produce a bread that has good levels of vitamin A precursors, low starch...

One of the main groups of bioactive components in the food, healthcare and pharmaceutical industries is phenolic compounds, which should be protected by encapsulation technologies because of their low bioavailability, low solubility, untargeted release and undesirable taste. Nanoencapsulation...

Between 8 and 15 million tons of spent coffee grounds (SCG) are produced as global waste each year. To reduce waste to landfill, SCG are proposed as a carbon and nutrient source for degraded soils. SCG contain caffeine and other toxins that inhibit plant growth. However, they also repel slugs and...