2. Recovery & Recycling The Recovery & Recycling model makes production and consumption systems in which everything that used to be considered waste is revived for other uses.

1. Wealth from waste:
Recycling Projects
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F. Heidarizadeh
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3. OILCROPS AND PULSES
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4. OILCROPS AND PULSES
Pulses are the second most important foodstuff in the world after cereals as they
are a rich source of proteins and other important nutrients such as
carbohydrates, dietary fiber, vitamins and minerals. Moreover, the presence
of certain phytochemicals such as polyphenols, flavonoids, and phytosterols
with pronounced health benefits has also been reported.
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5. The commercial pulses milling process yields approximately 75% of final products
and 25% of by-products.
The latter consists mainly of husk (up to 14%); powder (up to 12%); broken (up to
13%), shriveled, and unprocessed seeds. Since husk contains a significant amount of
tannins and insoluble dietary fibers (75–87%), an increase in protein digestibility
of the remaining material is achieved. By further milling and sieving of the husk
fraction, the husk can be reduced to a desirable particle size to be used as a dietary
fiber source in food applications.
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6. Sometimes the direct use of pulse flour for specific purposes (e.g. bread
fortification) is limited due to its characteristic flavor caused by
accompanying constituents and fatty acid oxidation products.
However, the reutilization of pulse by-products is still insufficiently
explored, requiring an interdisciplinary research by food technologists,
food chemists, nutritionists, and toxicologists.
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10. Lecithin is a natural source of choline and inositol, two nutrients that
support cell growth and function.
Lecithin contributes to cardiovascular and nervous system health.
These rapid release liquid softgels disperse quickly into your system.
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