Abstract The World Health Organization's emphasis on the health benefits of functional foods and beverages that has contributed to the rise in its popularity globally. Besides these …
J Zhao, X Wang, H Lin, Z Lin - Food Chemistry, 2023 - Elsevier
As output of hazelnut increases worldwide, so does the amount of by-products, leading to huge waste and environmental stress. This paper focuses on the varieties of hazelnut that …
E Yilmaz, D Kahveci - Future Foods, 2022 - Elsevier
More than one third of food produced globally is wasted. To address this problem and reduce food loss and waste, several attempts have been made to utilize food waste as an …
ML Segatto, AM Stahl, K Zanotti, VG Zuin - Current Opinion in Green and …, 2022 - Elsevier
The residual biomass generated during food production or after consumption is a valuable source of compounds of interest, such as proteins—primary and essential constituents of all …
Consumers' interest in functional foods has significantly increased in the past few years. Hazelnut meal, the main valuable byproduct of the hazelnut oil industry, is a rich source of …
Hazelnut is one of the most widely consumed nuts around the world. Considering the nutritional value of hazelnuts, a wide range of hazelnut-based food products are available in …
The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by- product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar …
The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture …
For valorization purposes of hazelnut byproducts, complex coacervation of hazelnut protein isolate (HPI) with sodium alginate (NaAlg) was investigated by turbidimetric analysis and …