Background Functional ingredients obtained from industrial by-products (BP) are a
promising vehicle for the nutritional improvement of traditional bakery products and may …

The need to obtain nutritious foods from new sources and lower waste in industry has
created a high interest in studying different parts of plants or foods that today are considered …

Cabbage stalks (CSF) and pineapple crowns (PCF) were collected after fresh-cut
processing and transformed into flour by drying in oven. Both flours presented greenish …

Pumpkin is one of the most regularly consumed vegetables and it is also recognized for its
nutritional, medicinal, and economic benefits. Pumpkins are low in calories yet high in …

A scaffold is a major requirement in tissue engineering which can mimic the targeted site of
an injury and can give support to the cells to adhere and proliferate by allowing the …

This work aimed to optimize the extraction conditions of bioactive compounds obtained from
three squash by-products (eg, peel, endocarp, and seeds) using the response surface …

Pumpkin pulp and peels were processed into flour after drying each part separately. The two
types of flour were analyzed for their proximate composition and functional properties. Ash …

A large amount of wastes and by-products are generated during the vegetables and fruits
production and food industry. These wastes create increasing disposal and severe …

The by‐products obtained from orange and cucumber industries, such as pomace and peel,
are usually discarded after primary processing. In this study, orange pomace and cucumber …

This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in
the development of value-added yogurt. Pumpkin peel resulting from food processing …