Fruits and vegetables are the most utilized commodities among all horticultural crops. They
are consumed raw, minimally processed, as well as processed, due to their nutrients and …

Polyphenols of plant origin are a broad family of secondary metabolites that range from
basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and …

Microbial citric acid is an important organic acid widely used in pharmaceutical food,
beverage, detergents, and cosmetics industries. Although citric acid is produced by different …

In this review investigate the apple orchard waste (AOW) is potential organic resources to
produce multi-product and there sustainable interventions with biorefineries approaches to …

Solid state fermentation (SSF) has become a very attractive alternative to submerged
fermentation (SmF) for specific applications due to the recent improvements in reactor …

The fruit processing industries are experiencing surge due to the increasing demand of food
products as a result of burgeoning human population. Apple and apple products are one of …

This chapter describes the use of different plant and vegetable food residues as
nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained …

Success in experiments and/or technology mainly depends on a properly designed process
or product. The traditional method of process optimization involves the study of one variable …

The growth of horticulture industries worldwide has generated huge quantities of fruit wastes
(25%–40% of the total fruits processed). These residues are generally a good source of …

Sažetak Solid-state fermentation (ssf) is defined as the growth of microbes without free
flowing aqueous phase. The ssf is alternative to submerged fermentation for production of …