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Sustainable Processing Innovations for Foods. Author(s): AGUILAR, C. N.; CABRAL, L. M. C.; JAUREGI, P. Repository: BDPA Publication year: 2020
Household food waste behavior: avenues for future research. Author(s): ARAUJO, G. P. de Drawing from previous studies, this review proposes a research agenda in regard to household food waste, a neglected topic within the field of consumer behavior. This phenomenon has remarkable social... ... Repository: BDPA Publication year: 2016
Food losses and waste: how Brazil is facing this global challenge? Author(s): HENZ, G. P.; ARAUJO, G. P. de By 2017, Brazil seems to have finally awakened to the problem of food loss and waste. In this article, we resume the topic started in the article ?Postharvest losses of perishables in Brazil: what do... ... Repository: BDPA Publication year: 2017
Armazenamento de resíduos do processamento de fruteiras para alimentação humana. Author(s): PEREIRA, J. D. da; ALVARES, V. de S.; SOUSA, S. B. de; MACIEL, V. T.; MADRUGA, A. L. S. A fruticultura é um setor relevante do agronegócio brasileiro, mas a geração de resíduos da industrialização é um problema. O objetivo deste trabalho foi avaliar o efeito da secagem e armazenamento na... ... Repository: BDPA Publication year: 2018
Food waste paradox: antecedents of food disposal in low income households. Author(s): ARAUJO, G. P. de; PARENTE, J.; WANSINK, B. This article aims to identify antecedents of food waste among lower-middle class families ? a paradox, given the financial constraints this population faces. The importance of this research is evident... ... Repository: BDPA Publication year: 2015
Food loss and waste. Author(s): FREIRE JUNIOR, M.; SOARES, A. G. World food loss and waste can cause about USD 750 billion a year in damage. Post-harvest losses estimates in developing countries vary greatly, reaching up to 50% or more. According to data from the F... ... Repository: BDPA Publication year: 2020
Development of peach palm fibrous flour from the waste generated by the heart of palm agribusiness. Author(s): HELM, C. V.; RAUPP, D. da S.; SANTOS, A. F. dos The consumption of fibrous foods has been stimulated in recent years. While wheat and oat brans are still the conventional sources of fiber for human consumption, other new fibrous products have been... ... Repository: BDPA Publication year: 2014
How does Extrusion Technology Help the Development of Foods with Better Nutritional Value? Author(s): ASCHERI, J. L. R.; BAZÁN COLQUE, R. J.; SOUSA, L. B. T. de; ASCHERI, D. P. R.; SILVA, E. M. M. da Repository: BDPA Publication year: 2019
Do aviamento as cooperativas de beneficiamento: inovações sociais em sistemas de produção com castanha-do-brasil (Bertholletia excelsa bonpl) no estado do Amapá. Author(s): SOUSA, W. P. de Este estudo caracteriza o extrativismo da castanha-do-brasil (Bertholletia excelsa bonpl), sua estrutura e comercialização e relações sociais na Região Sul do Amapá. este processo experimenta rápidas... ... Repository: BDPA Publication year: 2012
Empanado de Tilápia. Author(s): TORREZAN, R.; REIS, C. C. de O. P. B. dos; SANTOS, D. A. dos; SÁ, D. de G. C. F. de; FURTADO, A. A. L. A tilápia (Oreochromis niloticus) é um peixe de origem africana, indicada para criação em regiões tropicais (Pereira, 2012). Dentre os peixes criados em cativeiro, a tilápia é uma das espécies mais cu... ... Repository: BDPA Publication year: 2020

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