Fruits and vegetables are the most utilized commodities among all horticultural crops. They
are consumed raw, minimally processed, as well as processed, due to their nutrients and …

A critical and up-to-date review has been conducted on the latest individual valorization
technologies aimed at the generation of value-added by-products from food wastes in the …

Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …

The use of bioactive compounds in different commercial sectors such as pharmaceutical,
food and chemical industries signifies the need of the most appropriate and standard …

Food wastes are produced by a variety of sources, ranging from agricultural operations to
household consumption. About 38% occurs during food processing. At present, the …

Biofuels produced from various lignocellulosic materials, such as wood, agricultural, or
forest residues, have the potential to be a valuable substitute for, or complement to …

Proteins or peptides are essential nutrients required by the human body because some
essential amino acids cannot be biosynthesized. In this context, food industry is urged to find …

To improve world energy security, lignocellulosic substrates are being used to generate
inexpensive renewable biofuel. Pretreatment of these biomasses is pre‐requisite to obtain …

Extracts from grape by-products contain bioactive substances such as anthocyanins which
could be used as natural antioxidants or colourants. The effect of heat treatment at 70° C …

Jet turbine fuels have not been completely replaced by biomass-derived fuels due, in part, to
the lack of the aromatic and cycloalkane hydrocarbons in bio-jet fuels. Such molecules play …