The importance of food fibres has led to the development of a large and potential market for
fibre-rich products and ingredients and nowadays there is a trend to find new sources of …

This review focuses on the conditions required to increase and maintain the antioxidant
nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and …

Research to evaluate some functional properties of fibre concentrates from apple and citrus
fruit residues, in order to use them as potential fibre sources in the enrichment of foods, was …

The dried powdered fruit peels of pomegranate (Punica granatum L.)(PomP) from 12
cultivars were used to extract and characterise their dietary fibre (DF) and to assess their …

In this study, feasibility of using orange waste (OW), carrot pomace (CP), potato peels (PP)
and green pea peels (GPP) wastes from food industry, as a starting raw material to produce …

The objective of the current study is to investigate the clarification of two high-added value
products (pectin containing solution and phenol containing beverage) recovered from olive …

Asparagus (Asparagus officinalis L.) by-products, which represent around 50% of the
processed vegetable, are a potential source of dietary fibre. The way that these by-products …

Table olives are a pickled food product obtained by a partial/total debittering and
subsequent fermentation of drupes. Their peculiar sensory properties have led to a their …

To add value ginger residues containing insoluble dietary fiber (IDF), multiple enzymes were
used to obtain modified insoluble dietary fiber (MIDF). The water retention capacity (WRC) …

In food processing industries that generate voluminous by-products and wastes, valorization
can help offset growing environmental problems and facilitate the sustainable use of …