In recent years, the production of food biomass waste has been increasing rapidly. This
necessitates urgent measures to be taken so as to utilize them. Since most food biomass …

The concepts of “green chemistry” are gaining importance in the agri-food sector due to the
need to minimize pollution from toxic chemicals, improve the safety and sustainability of …

The complex composition of grapes as well as the quite large variations of each component
affect the processing thereof differently and at the same time influence the yield in must, its …

Cloud-point extraction (CPE) is a pre-treatment technique for the extraction and
preconcentration of different chemical compounds, such as metal ions, pesticides, drugs …

This study aimed to assess the feasibility of employing cloud point extraction (CPE) as an
efficient way of extracting polyphenols from peach waste (PW). Four distinct food-grade …

This study sought to evaluate the possibility of using grape pomace, a waste material from
wine production, for the preparation of cosmetic components. Following the existing clear …

The objective of this study was to investigate the feasibility of using Cloud Point Extraction
(CPE) to isolate natural antioxidants (polyphenols) from apricot cannery waste (ACW). Four …

The extraction of olive oil produces significant residual olive-mill wastewater (OMW). The
composition of OMW varies according to the type of olive, the fruit's ripeness level, and the …

In this study, the phenolic compounds of oil mill waste (OMW) were extracted through the
cloud point extraction method using lecithin as a surfactant. For this purpose, the effects of …

The traditional extraction methods used to recover natural antioxidants from food industry
wastes involve significant amounts of hazardous solvents. A viable alternative is the use of …