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Research Progress on High-value Utilization of By-product of Sweet Potato Starch Processing
Original
Research Progress on High-value Utilization of By-product of Sweet Potato Starch Processing
# Sweet Potato
# Starch Processing
# By-product Use
# High-value Utilization
# Research Study
# Industrial Application
Potato residue is a by-product of sweet potato starch production and products such as vermicelli and vermicelli. According to incomplete statistics, 5.5 million t of potato residue is discharged from starch production in China every year. Except for a very small part of potato residue as cheap animal feed, most of it is directly discarded as waste, which not only causes waste of resources, but also causes environmental pollution.
2025-08-27 ·
Researchers find an attitude-behavior gap in sustainable and healthy food purchases
Researchers find an attitude-behavior gap in sustainable and healthy food purchases
# Researchers
# attitude-behavior gap
# sustainable and healthy food purchases
Purchasing data of 8,400 German households show that almost half behaved unsustainably due to high consumption of meat or sweet snacks. At the same time, consumers stated they intentionally reduced their meat consumption and avoided foods that are harmful
2023-08-07 · foodingredientsfirst
Genome-editing and tackling food scarcity: Ingrained European attitudes need to change, says researc
Genome-editing and tackling food scarcity: Ingrained European attitudes need to change, says researc
# Research
# European
# food scarcity
Genetically engineering our food may prove to be a viable route for alleviating crop shortages in areas of the globe prone to arid conditions as a result of climate change.
2019-04-03 · foodingredientsfirst
Irish Minister launches dairy research center, reinforces commitment to agri-food sector
Irish Minister launches dairy research center, reinforces commitment to agri-food sector
# Irish
# dairy research
# SFI
The Irish Minister for Agriculture, Food and the Marine, Michael Creed TD, has launched the new VistaMilk SFI Research Centre which is jointly funded by Science Foundation Ireland (SFI) and his department.
2018-10-16 · foodingredientsfirst
New research strengthens animal research at the University of Hohenheim
New research strengthens animal research at the University of Hohenheim
# University of Hohenheim
# animal research
Studies by the University of Hohenheim in Stuttgart, Germany, have shown that when plant-based phosphorus is processed in the digestive system, substances are produced that have hardly been investigated and could have benefits for animal health.
2017-07-06 · newfoodmagazine
GFI urges open-access research into plant-based and cell-based meat to slash emissions
GFI urges open-access research into plant-based and cell-based meat to slash emissions
# GFI
# cell-based meat
# open-access research
The Good Food Institute (GFI) is calling on governments to invest in open-access R&D to unlock full greenhouse gas (GHG) emissions reduction, with plant-based alternatives and cultivated meat underscored as the most pertinent areas to expand on.
2022-04-18 · foodingredientsfirst
60 percent of Brits keen to grow food at home, says Samsung research
60 percent of Brits keen to grow food at home, says Samsung research
# Brits
# 60 percent
# grow food
# Samsung research
Electronics giant Samsung hopes that connected technology can enable more Brits to grow their own produce at home as it launches the UK’s first urban-farm-to-table pizzeria.
2021-10-18 · foodingredientsfirst
Digital personal chef: US researchers create robotic lasers to cook food with “unparalleled precisio
Digital personal chef: US researchers create robotic lasers to cook food with “unparalleled precisio
# cook food
# Digital personal chef
# US researchers
# create robotic lasers
# unparalleled precision
US engineers have invented software-controlled robotic lasers that cook food with unparalleled precision, retaining more moisture, and creating an entirely new, customized way to cook a tasty meal.
2021-09-22 · foodingredientsfirst
Researchers point to role of cross contamination in raw cheese E. coli outbreak
Researchers point to role of cross contamination in raw cheese E. coli outbreak
# Researchers
# cross contamination
# raw cheese E. coli
Four illnesses that are part of an E. coli outbreak in France linked to cheese made with unpasteurized, raw milk could have been caused by cross contamination, according to researchers.
2019-06-06 · foodsafetynews
Fermented okara touted as “healthier and more flavorful meat alternative” by Lithuanian researchers
Fermented okara touted as “healthier and more flavorful meat alternative” by Lithuanian researchers
# meat alternative
# Fermented okara
# healthier and more flavorful
# Lithuanian researchers
A team of researchers from Kaunas University of Technology (KTU), Lithuania, and the University of Helsinki in Finland have proposed “an extremely nutritious meat analog” using fermented okara (soy press cake). The researchers say their findings could lea
2021-09-22 · foodingredientsfirst
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