Recently, processed foods have become an important part of human eating habits.
However, several processing techniques, such as dehulling and roasting, are applied to raw …

Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its
unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a …

The behavior of multi-walled carbon nanotubes (MWCNTs) and titanium dioxide
nanoparticles (TiO 2 NPs) as plant growth enhancers was still unclear; however, in this …

In recent years, synthetic antioxidants that are widely used in foods have been shown to
cause detrimental health effects, and there has been growing interest in antioxidants …

Roasting walnut kernel significantly improves the oxidative stability and sensory properties
of its oil. However, the effect of roasting temperatures on the molecular change of main …

Food fortification is a strategic approach to enhance the nutritional quality of food by
incorporating bioactive compounds derived from food by-products. The objective of this …

Among the Mediterranean aromatic plants, Ruta tuberculata Forssk.(Rutaceae) has been
widely used as a traditional natural remedy against various disorders resulting from its …

Sesame seed coat (SSC), agro-industrial waste of Halava, is characterized by high fiber
content, moderate energy, low digestibility, and sugar. The aim of this study was to improve …

The purpose of this research was to assess and utilize the bioactive compounds of garlic
nanoparticles (Ga-NPs) as a natural antioxidant in sunflower oil (SFO) stored at 65±1° C for …

Due to the negative impacts of food loss and food waste on the environment, economy, and
social contexts, it is a necessity to take action in order to reduce these wastes from post …