Food Use for Social Innovation by Optimising Waste Prevention Strategies FW: Food waste GHG: Greenhouse gas GIS: Geographic information systems HORECA: Hotel, restaurant, and catering sector IRR: Internal return rate LCA: Life cycle analysis LCT: Life cycle thinking NPV: Net present val...
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Pre-processing (for example, drying) is frequently necessary before seaweed may be preserved. There has been very little study on these crucial areas [85]. As seaweeds have a short shelf life, methods to reduce the possible biological dangers are critical. Dehydrating the seaweeds is one method...
Non-thermal processing techniques have drawn a lot of interest over the past 20 years from the food sector, which is looking for gentle and efficient processes. Alternative technologies have the potential to improve functioning and shelf life while decreasing damaging effects on food nutrients and na...