Agro‐industrial by‐products of fruits have turned into an essential source of bioactive
products. This study examined the effect of freeze‐drying on apple pomace powder (APP) …

Apple pomace is a substantial by-product created during the production of apple juice.
Apple pomace is commonly thrown away as waste, which harms the environment and could …

Banana peel extract as a source of phenolic compounds was fortified in yogurts. The
addition of extract in yogurts exhibited a dose‐dependent relationship and had significantly …

Recently, fruit by-products (FBP) have started to be explored due to their prebiotic potential
associated with considerable amounts of dietary fibers and polyphenols. These compounds …

Evidences show that the storage period greatly affects the quality of yogurt. In this study,
three types of yogurt: control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and …

The functionalization of food products with agri-industial residues is of great interest. Apple
and beetroot pomace flour, abundant in dietary fiber and antioxidants, were incorporated …

Changes in the activities of antimicrobial, antitumor, and antioxidant properties of postbiotics
(YCG) are related to changes in the composition of phenolic compounds. Antimicrobial …

The Lentinula edodes stipe (LES), a by‐product of L. edodes fruiting body processing, is rich
in dietary fiber, protein, and polysaccharides, which can be served as the functional …

In recent years, diets rich in fibres have become more popular due to their well-documented
beneficial health effects. This has driven exploration of novel dietary fibres from various …

Worldwide, one of the most consumed fruit is apple (Malus domestica). Mainly containing
water and carbohydrates, including fiber and sugar (fructose), this fruit is consumed raw or …