Buchumschlag

Circular economy opportunities in the yerba mate industry: a review

Fuente: Wiley Open Access

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	Isabela Maria Macedo Simon Sola, Maria Beatriz Macedo Simon Sola, Alessandro Nogueira, Aline Alberti
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2025
Schlagworte:	Journal of the Science of Food and Agriculture
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

Peanut skin bioactive extract on pectin and gelatin candies: is it a potential dietary antioxidant delivery system for health improvement?
von: Luiza Gabriella Soares Dantas Pinheiro, et al.
Veröffentlicht: (2025)

Non‐thermal plasma: a versatile technology for food industry and seed germination – review
von: Mujeeda Banu, et al.
Veröffentlicht: (2025)

Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread
von: Simon Ballance, et al.
Veröffentlicht: (2024)

NP‐bioTech: a circular economy approach to catalyst‐based biostabilization of citrus processing waste
von: Fabrizio Nardo, et al.
Veröffentlicht: (2025)

Thermal extraction and characterization of pectin from semi‐solid by‐products of the olive oil industry
von: Africa Fernandez‐Prior, et al.
Veröffentlicht: (2025)

Lignin, extractives and structural carbohydrate characteristics of Thinopyrum intermedium biomass reveal additional valorization opportunities for dual‐crop utilization
von: Hannah Dräger, et al.
Veröffentlicht: (2024)

Mineral profile of cocoa powder: Analytical approach in commercial samples
von: Mateus Barbosa Silva, et al.
Veröffentlicht: (2026)

Soybean seed coat properties as determinants of natto and sprout quality
von: Mehri Hadinezhad, et al.
Veröffentlicht: (2026)

Polysaccharides and carbohydrate polymers: innovations from nature to industry
von: Ameya Sharma, et al.
Veröffentlicht: (2026)

Investigation into pectin extraction and technological implementations in the food industry
von: Elsa Cherian, et al.
Veröffentlicht: (2024)

Semi‐industrial ultrasound‐assisted extraction of grape‐seed proteins
von: Salah Chaji, et al.
Veröffentlicht: (2024)

Bioactivity, stability, and bioavailability of betacyanins: progressing their utilization in the food industry
von: Yubo Cao, et al.
Veröffentlicht: (2026)

Alginate coatings applied on apple cubes as a vehicle for Lacticaseibacillus casei: probiotic viability and overall quality of a new functional product
von: María Florencia Bambace, et al.
Veröffentlicht: (2024)

Effect of pork carnosine level on lipid and protein oxidation markers during in vitro co‐digestion in a Mediterranean meal model
von: Yi Yao Li, et al.
Veröffentlicht: (2026)

Evolutionary game mechanisms for food savings and loss reduction in the grain industry
von: Maogang Gong, et al.
Veröffentlicht: (2025)

Exploring the extraction, functional properties, and industrial applications of papain from Carica papaya
von: Rajni Choudhary, et al.
Veröffentlicht: (2024)

Potential effects of prebiotic fibers on dental caries: a systematic review
von: Constanza E. Fernández, et al.
Veröffentlicht: (2025)

Phytochemical profiling and bioactivity assessment of underutilized Symphytum species in comparison with Symphytum officinale
von: Simon Vlad Luca, et al.
Veröffentlicht: (2024)

Valorization of litchi fruit by‐products for sustainable utilization in agro‐food processing industries: a circular waste bioeconomy paradigm
von: Jyoti Soni, et al.
Veröffentlicht: (2025)

Probiotics as modulators of intestinal barrier integrity and immune homeostasis: a comprehensive review
von: José Mercado‐Monroy, et al.
Veröffentlicht: (2025)

Rice bran and rice bran oil production perspective in Bangladesh: a review
von: Bidhan Nath, et al.
Veröffentlicht: (2024)

Rice as an adjunct in brewing beer: mini‐review
von: Vimukthi Molligoda, et al.
Veröffentlicht: (2025)

Prevalence and characterization of antibiotic susceptibility of Campylobacter strains from the chicken meat industry in Bosnia and Herzegovina
von: Elma Hrustemović
Veröffentlicht: (2025)

Unraveling the dynamic metabolite changes during the rolling–cutting of CTC black tea at an industrial scale
von: Qian Pu, et al.
Veröffentlicht: (2025)

Xylooligosaccharides from lignocellulosic biomass and their applications as nutraceuticals: a review on their production, purification, and characterization
von: Ravindra Kumar, et al.
Veröffentlicht: (2024)

Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini‐review
von: Patricia Rus‐Fernández, et al.
Veröffentlicht: (2024)

Effect of carnosine on nitrosamine formation in gastric‐simulated aqueous and lipid environments
von: Yi Yao Li, et al.
Veröffentlicht: (2024)

Dose–response effects of dietary inclusion of agro‐industrial by‐products on in vitro ruminal fermentation and methane production
von: Benchu Xue, et al.
Veröffentlicht: (2025)

Recent advances in photoelectric methods application for cooking oil quality and safety evaluation: a review
von: Kwami Ashiagbor, et al.
Veröffentlicht: (2025)

Sources, characterization approaches, artificial synthesis, and biological significance of 4,4‐dimethylsterols: a review
von: Muhammad Ijaz Ahmad, et al.
Veröffentlicht: (2026)

New clues for postbiotics to improve host health: a review from the perspective of function and mechanisms
von: Ruonan Yan, et al.
Veröffentlicht: (2024)

Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation
von: Alessio Cappelli, et al.
Veröffentlicht: (2024)

Integrated green extraction of phenolic compounds and fermentable sugars from grapefruit peel using ultrasound and enzymatic hydrolysis
von: María del Prado García‐Aparicio, et al.
Veröffentlicht: (2025)

Exploring the role of diet in modulating stress and emotional health: a review on mental nutrition and cognitive resilience
von: Vinay Kumar Pandey, et al.
Veröffentlicht: (2026)

Classification of industrial tapioca starch hydrolysis products based on their Brix and dextrose equivalent values using near‐infrared spectroscopy
von: Chayanid Sringarm, et al.
Veröffentlicht: (2024)

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber
von: María‐Carmen García‐González, et al.
Veröffentlicht: (2025)

Moringa oleifera : a comprehensive review of its nutritional benefits, functional applications, and future potential in food science
von: Bharathi Ramesh, et al.
Veröffentlicht: (2025)

Recent advancements in red palm oil nanoemulsion systems: a comprehensive review of formulations, characterization, and functional applications
von: Choon‐Hui Tan, et al.
Veröffentlicht: (2025)

Plant protein/carbohydrate composites‐based food gels for plant‐based meat alternatives production: a review
von: Ningzhe Wang, et al.
Veröffentlicht: (2025)

Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach
von: Lorenzo Palombi, et al.
Veröffentlicht: (2024)