Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous
biologically active compounds called “phytoconstituents” that consist of phenolics, minerals …

Phenolic compounds are broadly represented in plant kingdom, and their occurrence in
easily accessible low-cost sources like wastes from agri-food processing have led in the last …

Plant extracts have been long used by the traditional healers for providing health benefits
and are nowadays suitable ingredient for the production of formulated health products and …

Abstract Background Pulsed Electric Field (PEF) technology is a non-thermal approach
mainly used to preserve food with higher electrical conductivity, such as liquid or semi-liquid …

Drying is a key processing step for plant‐based foods. The quality of dried products,
including the physical, nutritional, microbiological, and sensory attributes, is influenced by …

The by-products generated from the processing of fruits and vegetables (F&V) largely are
underutilized and discarded as organic waste. These organic wastes that include seeds …

During the last decades, many novel techniques of food processing have been developed in
response to growing demand for safe and high quality food products. Nowadays, consumers …

In recent years, the recovery of valuable compounds from food waste like grape pomace is
an emerging issue in the food sector. Grape pomace or marc can be considered as an …

The by-products/wastes from agro-food and in particular the fruit industry represents from
one side an issue since they cannot be disposed as such for their impact on the environment …

Red fruits, as rich antioxidant foods, have gained over recent years capital importance for
consumers and manufacturers. The industrial extraction of the phenolic molecules from this …