Energy and Material Recovery from Bone Waste: Steam Gasification for Biochar and Syngas Production in a Circular Economy Framework DOI
Agata Mlonka-Mędrala, Szymon Sobek, Mariusz Wądrzyk

и другие.

Energy, Год журнала: 2025, Номер unknown, С. 136179 - 136179

Опубликована: Апрель 1, 2025

Язык: Английский

Enzymatic hydrolysis of chicken bone for protein recovery DOI

Xiaomei Ji,

Cui Shixiu,

Zhijun Zhao

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106133 - 106133

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

0
Heat and Flow Dynamics in Biomass Reactors Under Pyrolysis Conditions: Computational Insights DOI Creative Commons
Mihai-Rares Sandu, Dorin Boldor, Mircea Gabriel Macavei

и другие.

Renewable Energy, Год журнала: 2025, Номер unknown, С. 122691 - 122691

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

0
A giant enhancement of capacitance in graphene supercapacitors by introducing on their electrodes recycled hydroxyapatite from bovine bone DOI Creative Commons

Luis Ojeda,

Angélica M. Castillo-Paz,

A.I. Mtz-Enríquez

и другие.

Journal of Physics and Chemistry of Solids, Год журнала: 2025, Номер unknown, С. 112725 - 112725

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0
Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones DOI Creative Commons
Yuanyuan Zhang, Sihui Yu, Chang Liu

и другие.

Foods, Год журнала: 2025, Номер 14(7), С. 1217 - 1217

Опубликована: Март 31, 2025

The increasing demand for poultry products has led to significant by-products, with chicken bones being a rich source of proteins and minerals. protease hydrolysis emerged as key method extracting bone protein. objective this study was optimize enzyme combinations reaction conditions enhance both the nutritional value quality product. Through univariate experiments response surface methodology, optimal enzymatic were determined follows: 55 °C, 1.5 h, composite enzymes comprising papain (2.53%), bromelain (4%), flavorzyme (4%) (w/w). peptide content product obtained reached 336.78 mg/g, small molecular peptides (<500 Da) accounting 95% These are more readily absorbed by human body. Additionally, free amino acids significantly increased, particularly those easily body such glutamic, glycine, aspartic. Moreover, there notable increase in volatile flavor compounds including aldehydes alcohols, which enhanced profile producing fatty or mushroom-like aromas. This enhances protein recovery sample quality, converting waste into valuable ingredients, contributing sustainable food practices innovative consumables pet consumption.

Язык: Английский

Процитировано

0
Energy and Material Recovery from Bone Waste: Steam Gasification for Biochar and Syngas Production in a Circular Economy Framework DOI
Agata Mlonka-Mędrala, Szymon Sobek, Mariusz Wądrzyk

и другие.

Energy, Год журнала: 2025, Номер unknown, С. 136179 - 136179

Опубликована: Апрель 1, 2025

Язык: Английский

Процитировано

0