A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing
PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and …

The fruit production and processing sectors produce tremendous amounts of by-products
and waste that cause significant economic losses and an undesirable impact on the …

Abstract Background Pulsed Electric Field (PEF) technology is a non-thermal approach
mainly used to preserve food with higher electrical conductivity, such as liquid or semi-liquid …

Morchella sp. is a kind of precious medicinal and edible fungus with a unique flavor and is
rich in various amino acids and organic germanium needed by the human body. Most …

Food processing waste and by-products such as peel of citrus fruit, melon, mango,
pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value …

Background Pectin is a natural prebiotic with great potential for encapsulating probiotics to
prepare synbiotics. Despite that the variety of raw materials and the output of agricultural by …

While fruit biowastes pose an environmental hazard, they can be utilized as a source of
beneficial biopolymers such as pectin. However, conventional extraction techniques require …

Sustainable innovation seeks more energy-efficient processes for producing highly
demanded products from industrial by-products. This study follows this endeavor …

The utilization of microwave technique for the pectin extraction from grape pomace
(Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content …

Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many
plants and has numerous functional applications in food and other related industries. The …