From waste to therapeutics: extraction methodologies and biological properties of bioactive compounds from fruit and vegetable waste
P Roy, V Graceffa - Food Bioscience, 2024 - Elsevier
Agriculture-based food byproducts cause enormous environmental stress and a market
value loss of 132 billion euros per year. The most wasted product groups in Europe are …
value loss of 132 billion euros per year. The most wasted product groups in Europe are …
[HTML][HTML] Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review
E Raczkowska, P Serek - Nutrients, 2024 - mdpi.com
Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most
commonly left behind after juice extraction. It is produced in large quantities: apple residues …
commonly left behind after juice extraction. It is produced in large quantities: apple residues …
[HTML][HTML] Impact of Drying Process on Grindability and Physicochemical Properties of Celery
S Rudy, D Dziki, B Biernacka, R Polak, A Krzykowski… - Foods, 2024 - mdpi.com
The objective of this study was to evaluate the impact of various drying methods: freeze
drying, vacuum drying, convection drying, and convection-microwave drying at microwave …
drying, vacuum drying, convection drying, and convection-microwave drying at microwave …
[PDF][PDF] Broccoli pomace: Effect of drying methods and temperature on the grinding process and physicochemical properties
The objective of this study was to evaluate the impact of different drying methods and
temperatures on the physicochemical properties of broccoli pomace. The broccoli juice by …
temperatures on the physicochemical properties of broccoli pomace. The broccoli juice by …
Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes
G Cacak-Pietrzak, K Sujka, J Księżak, J Bojarszczuk… - Foods, 2024 - mdpi.com
This study aimed to explore the feasibility of substituting wheat flour with varying levels
(10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds …
(10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds …
[HTML][HTML] The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying …
The effect of different methods of drying celery root enriched with beet juice by vacuum
impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze …
impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze …
[HTML][HTML] Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette
M Kręcisz, B Stępień, K Pikor - Applied Sciences, 2024 - mdpi.com
The purpose of this study was to determine the impact of vacuum impregnation on selected
physical properties of courgettes, the drying process, and kinetics of the drying process …
physical properties of courgettes, the drying process, and kinetics of the drying process …
[PDF][PDF] Utilization of pear pomace as a functional additive in biscuit production: Physicochemical and sensory evaluation
A Krajewska, D Dziki - International Agrophysics, 2025 - international-agrophysics.org
Employing pear pomace, a substantial by-product of juice production comprising up to 40%
of the pear's mass, holds promise for enhancing sustainability in the fruit industry and …
of the pear's mass, holds promise for enhancing sustainability in the fruit industry and …