Microbial secondary metabolites (SMs) are the intermediate or the product of metabolism
produced during fermentation process. SMs are produced during stationary phase and play …

Current awareness about the benefits of a balanced diet supports ongoing trends in humans
towards a healthier diet. This review provides an overview of fruits and fruit-by products as …

Food agro-industrial by-products mainly include peels, seeds, stems, bagasse, kernels, and
husk, derived during food processing. Due to their overproduction and the lack of …

The management of industrial fruit by-products is important not only to decrease the volume
of food waste accumulated in the landfills but also to develop strategies through reuse with …

Background For modern food industry, sustainability of food processing is a major concern
coupled to the reduction of waste generation. Fruit and vegetable processing require of …

The fruit processing industry generates large amounts of wastes (pomace, seeds, peels) that
causes negative environmental impact with considerable treatment expenses. Nevertheless …

Grape pomace is a sustainable source of bioactive phenolic compounds used in various
industries. The recovery of phenolic compounds could be improved by biological …

A substantial amount of fruit byproducts is lost annually due to lack of valorization
applications at industrial scale, resulting in loss of valuable nutrients as well as immense …

Industrial food waste has potential for generating income from high-added-value
compounds through fermentation. Solid-state fermentation is promising to obtain a high yield …

Sorghum contains antioxidants such as tannins. However, these are considered
antinutritional factors since they are responsible for the low digestibility of proteins and …