Functional foods is a very popular term in the social and scientific media; consequently, food
producers have invested resources in the development of processed foods that may provide …

Cereal grains are a major source of human food and their production has steadily been
increased during the last several decades to meet the demand of our increasing world …

This study presents the valorization of the Gelidium sesquipedale seaweed for the
development of bioactive aerogels with interest in food packaging applications. The raw …

A statistical optimization study was conducted to obtain a tea containing fermented rooibos
(Aspalathus linearis), white tea (Camellia sinensis var. sinensis), and roasted mate (Ilex …

Rice bran is rich in protein, lipid and other nutrients. The objective was to evaluate the effect
of rice flour and rice bran fermented by Saccharomyces cerevisiae in gluten free cookies …

Macaroni is a commercially available Italian food product that is popular among consumers
around the world. The supplementation of green tea extract (GTE) and turmeric curcumin …

The present study was conducted to study the impacts of cauliflower leaf extract (CLE) at 2.5,
5.0, and 10 (g/kg) on lipid and protein oxidation, microbiological and quality deterioration of …

The present study aims to investigate the potential protective effects of food industries by-
products, cauliflower leaves and prickly pear fruits skin, against liver disorders induced by …

Generally, essential oils and components of interest are extracted from plants using organic
solvent, distillation, ultrasound and supercritical extraction methods. Ultrasonic extraction …

During the last decades, extrusion has been raised as an innovative technique for the
development of novel food products. Its versatility allows the combination of different raw …