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4 results for “Vegetable residues”
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Research ArticleOpen accessEvery word in the titlePhysical, Chemical, Microbiological and Parasitological Parameters in a Composting System of Vegetable Solid ResiduesFrancisco Rafael Martins Soto, Maira Oliveira Silva, Ramieri Moraes et al.This work aimed to evaluate the physical, chemical, microbiological and parasitological parameters in a composting system of Vegetable Solid Residues (VSR). The work was carried out during four months and was constituted of a compost bed of 12 m3 of volume and the proportion used for its filing was of 6:1 (VSR: Sawdust). For the analysis of the microbiological and … …American Journal of Environmental Sciences, Vol. 11, Issue 6 · 21 Nov 2015 · 7,287 accessesView PDFCite
Research ArticleOpen accessIn the keywordsEvolution of Biochemical Parameters During Composting of Various Wastes CompostN. Saidi, M. Cherif, N. Jedidi et al.In Tunisia the most treatment waste is landfill (50% of wastes were land filled) and only 5% are composted. And since our soil become more and more poor in organic matter, green waste can be a significant source of organic matter; in parallel we cited the domestic waste and dead posodonia collected from beaches. All these wastes coming from various … …American Journal of Environmental Sciences, Vol. 4, Issue 4 · 31 Aug 2008 · 6,933 accessesView PDFCite
Research ArticleOpen accessIn the abstractImproved Compost Production from Fruit and Vegetable Market Waste: A Case Study in Bagua, Amazonas (Peru)Juan Eduardo Suarez Rivadeneira, Freddy A. Manayay, Wilfredo Ruiz Camacho, Juan Francisco Robles RuizInadequate management of organic solid waste in municipal markets represents a critical environmental challenge in tropical developing regions, where high humidity (>80%) and elevated temperatures (>25°C) accelerate decomposition, generating leachate and greenhouse gas emissions. In Peru, over 50% of municipal waste is organic, yet less than 20% is valorised through composting, highlighting a substantial technological gap. This study evaluated an … …OnLine Journal of Biological Sciences, Vol. 26, Issue 3 · 11 Aug 2026 · 1,262 accessesView PDFCite
Research ArticleOpen accessIn the abstractTHE USAGE OF ANIMAL AND VEGETABLE ORIGIN RAW MATERIALS COMBINATORICS IN MEAT PRODUCTS OF &#34HALAL&#34 CATEGORY DEVELOPMENTIvan F. Gorlov, Oksana B. Gelunova, Tatiana M. Giro, Ekaterina P. MirzayanovaIntegrated researches aimed to develop technologies and recipes for meat products of &#34Halal&#34 category using seed fat and Milk Protein-Carbohydrate Concentrate (MPCC) represent a new generation of scientific and practical interest. In this connection, the authors propose technologies and recipes for meat products of &#34Halal&#34 category, designed on the basis of rational combinatorics of animal and vegetable origin raw materials, … …American Journal of Agricultural and Biological Sciences, Vol. 9, Issue 4 · 15 Oct 2014 · 7,651 accessesView PDFCite