This review article introduces nutrition and functional food ingredients, explaining the widely
cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these …

A critical and up-to-date review has been conducted on the latest individual valorization
technologies aimed at the generation of value-added by-products from food wastes in the …

Recently many review papers regarding antioxidants from different sources and different
extraction and quantification procedures have been published. However none of them has …

Food wastes are today considered as a cheap source of valuable components since the
existent technologies allow the recovery of target compounds and their recycling inside food …

The use of active packaging technologies and biopolymeric materials are among the
emerging trends for implementation of sustainability in the food packaging industry. Thus …

Highlights•UAE is a potential tool for the recovery of antioxidant compounds from vegetal
and algae matters.•The effects of UAE differ according to the vegetal matrix.•UAE processing …

Agricultural by-products were considered for many years as undervalued substrates due to
their removal from food production line and the complicated problems arise from their …

There has been a growing interest in developing effective strategies to inhibit lipid oxidation
in emulsified food products by utilization of natural phenolic antioxidants owing to their …

Extracts with antioxidant compounds were obtained from residues of blackberries (Rubus
fruticosus L.) through pressurized liquid extraction (PLE). The influence of solvent type …

Highlights•Outcomes of an integral study for the separation mechanisms of ultrafiltration.•
Separation of dietary macromolecules (ie proteins, dietary fibers) from micromolecules (ie …