Background COVID-19 pandemic has caused a global lockdown that has abruptly shut
down core businesses and caused a worldwide recession. The forecast for a smooth …

In recent years, the rapid increase in the global population, the challenges associated with
climate change, and the emergence of new pandemics have all become major threats to …

Growing fruit and vegetable processing industries generates a huge amount of by-products
in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive …

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

Phenolic acids are the most prominent group of bioactive compounds present in various
plant sources. Hydroxybenzoic acids and hydroxycinnamic acids, the aromatic secondary …

The ongoing COVID-19 pandemic has resulted in a new era in the efficacy of the food
supply chain, while the consequences of this new era on humanity, the economy, and the …

Background A large amount of food wastes and by-products are produced from farm to plate.
They represent valuable sources for the production of high-added value compounds such as …

Background The global crisis caused by the outbreak of severe acute respiratory syndrome
caused by the SARS-CoV-2 virus, better known as COVID-19, brought the need to improve …

This review article revises the sustainable practices and applications to valorize valuable
components recovered from cereal processing by-products. After introducing cereal …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …