Background Food processing is fundamental to extend the shelf-life of food products. During
the processing, several parts of food are wasted. FAO indicated that about one-third of the …

In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in
the health-conscious consumer market. However, plant-based alternatives present …

In this study, pulsed electric field (PEF—3 kV/cm; 5 kJ/kg) pretreatment was used to intensify
the extractability of valuable intracellular compounds from artichoke by-products during a …

Vegetables and fruits are among the most widely consumed foods in the world. Due to
consumption and industrial processing, huge amounts of by-products are generated …

More healthy and sustainable food are nowadays desirable to improve human health and
protect the planet's resources. From this perspective, the aim of this study is to investigate …

Different parts of Cynara scolymus L. and their green synthesized eco-friendly silver
nanoparticles (AgNPs) were screened for their cytotoxicity and apoptotic activity. Results …

Polyphenols with high chemical diversity are present in vegetables both in the edible parts
and by-products. A large proportion of them remains unabsorbed along the gastrointestinal …

In this study the combined effect of mechanical comminution and pulsed electric fields (PEF)
treatments on both cell disintegration and extractability of phenolic compounds during …

The reuse and valorization of agri-food by-products is a pivotal activity in the pursuit of a
circular model that can improve sustainability and efficiency of agri-food production. During …

This study aims to investigate the effect of hydroethanolic extracts of Cynara scolymus (C.
scolymus) leaf (CLHE) and C. scolymus flower (CFHE) on the hepatic histopathological …