FUNCTIONAL INGREDIENTS FROM AGRI-FOOD WASTE: EFFECT OF INCLUSION THEREOF ON PHENOLIC COMPOUND CONTENT AND BIOACCESSIBILITY IN BAKERY PRODUCTS

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems.Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods.Bakery products may act as an optimal copyright of pheno

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Awareness, Intention to Act and Action in the Exercising of Patients’ Rights: A Case Study of Patients in Khmer Soviet Friendship Hospital, Phnom Penh, Cambodia

Borey Ban,1,2 Tipaporn Kanjanarach,3 Sutin Chanaboon4 1Technical School for Medical Care, University of Health Sciences, Phnom Penh, Cambodia; 2Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand; 3Department of Social and Administrative Pharmacy and Center for Research and Development of Herbal Health Product, Facul

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Utilization of Municipal Solid Waste Incineration Fly Ash for Non-Bearing Masonry Units Containing Coconut Fiber

This research investigated the properties of coconut fiber (CF) reinforced lateritic soil (LS) mixed with municipal solid waste incineration fly ash (MSWI FA) based geopolymer as a green construction material.The MSWI FA was a by-product of the municipal solid waste burning process to generate electricity.The influence factors studied included well

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