This review summarizes the potential use of citrus peels in the food industry. The present
work is an overview of different compounds extracted from various species of citrus peel and …

Food processing sustainability, as well as waste minimization, are key concerns for the
modern food industry. A significant amount of waste is generated by the fruit juice industry …

Citrus fruits occupy an important position in the context of the fruit trade, considering that
both fresh fruits and processed products are produced on a large scale. Citrus fruits are …

Fresh fruit and vegetables are highly utilized commodities by health‐conscious consumers
and represent a prominent segment in the functional and nutritional food sector. However …

Sourdough production and consumption have significantly increased in recent years due to
factors such as extended shelf life, nutritional benefits, particular flavour and the absence of …

Bread is a commonly consumed staple and could be a viable medium to deliver plant-based
ingredients that demonstrate health effects. This review brings together published evidence …

At present, food quality is of utmost importance, not only to comply with commercial
regulations, but also to meet the expectations of consumers; this aspect includes sensory …

The fortification of foods with bioactive polyphenols aims to improve their functional
properties and to provide health benefits. Yet, to exert their benefits, phenolic compounds …

“Avanzi 3-Grano 23”(G23) is an old variety of Triticum aestivum from the mountain areas of
Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to …

The shelf-life of bread is influenced by flour components, such as starch, composed of
amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90 …