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Full-Text Articles in Food Science
Physical Treatments To Modify The Functionality Of Carrot Pomace And The Development Of An Enhanced Beef Patty, Jordan O.A Richards
Physical Treatments To Modify The Functionality Of Carrot Pomace And The Development Of An Enhanced Beef Patty, Jordan O.A Richards
Master's Theses
Approximately one-third of the global food produced for human consumption is lost or wasted somewhere along the food chain. Carrots are one of the most important and widely produced root vegetables grown worldwide; they are rich in many beneficial bioactive compounds such as dietary fiber and carotenoids. Every year, an estimated 29% of processed carrots are lost as waste. The U.S. is the 3rd largest producer of carrots worldwide, 85% of which come from California. During carrot juice processing, up to 50% of the raw material remains as carrot pomace. Carrot pomace may contain up to 55% total dietary …
Insects As A Sustainable Food Ingredient – Utilization Of Carrot Pomace, Identification Of Early Adopters, And Evaluation Of Mealworm Acceptability, Dominic Rovai
Master's Theses
Insects have been proposed as a sustainable alternative to livestock to help feed the growing population. Edible insects such as mealworms require less land and resources and can utilize food by-products to grow. While insects are consumed by over 2 billion people worldwide, they are not widely accepted in developed countries like the United States because of their unfamiliarity and the perception of disgust associated with entomophagy. The objectives of this research are to 1) grow mealworms using carrot pomace and determine an optimum diet for growth and nutritional composition, 2) identify and classify early adopters of insects, and propose …