Titlebook: Sustainable Food Systems (Volume II); SFS: Novel Sustainab Monika Thakur Book 2024 The Editor(s) (if applicable) and The Author(s), under e

HALO

Sustainable Valorization of Waste from Mango Processing Sectorform of skin and kernel. Accumulation of this agro-industrial waste pose a serious economical and environmental burden. Mango biowaste is a potential source of numerous functional and bioactive compounds including pectin, dietary fiber, polyphenols, carotenoids, etc. Presently with the advent of new

peritonitis

Sustainability in Production of Enzymes From Fruit and Vegetable Wasteut the world. According to the Food and Agricultural Organization of the United Nations, 14% of the world‘s food, valued at $400 billion annually, is lost between harvest and the retail market, while 17% of food is wasted at the retail and consumer levels. There are a number of by-products in the la

defray

EXTOL

爵士乐

Seaweed- A Sustainable Food Source in the Food Industryioactive compounds, antioxidants, vitamins, fatty acids, and polysaccharides. These components possess a wide range of applications in the food and nutraceutical industries. Furthermore, the presence of bioactive compounds employed a key role in preventing cancer, obesity, thyroid, malnutrition, met

疼死我了

大骂

irreducible

Forage饲料

骑师

Artificial Intelligence (AI) as a Transitional Tool for Sustainable Food Systemssystems, as well as to our capacity to ensure that future generations will have adequate food and nourishment. The existing methods used in agriculture and the supply chain are one of the primary factors that contribute to these problems. Artificial intelligence (AI) is currently permeating all aspe