Agri-food industries generate enormous amounts of fruit and vegetable processing wastes,
which opens up an important research area aimed towards minimizing and managing them …

Ball-milling is a low-cost and green technology that offers mechanical actions (shear, friction,
collision, and impact) to modify and reduce starch to nanoscale size. It is one of the physical …

There is an array of methodologies to prepare nanocellulose (NC) and its fibrillated form
(CNF) with enhanced physicochemical characteristics. However, acids, bases or organosolv …

Impacts of ball milling (BM)(4, 6, 8, 10 h) combined with high-pressure homogenization
(HPH)(60 and 100 MPa, 4 cycles) on structure, physicochemical and rheological properties …

In order to develop natural, food-grade particles as emulsifiers, wet-milled has been
conducted to obtain apple pomace particles in varying sizes. Structural characteristics …

In recent years, the trend in the population towards consuming more natural and sustainable
foods has increased significantly. This claim has led to the search for new sources of …

Nanocellulose converted from lignocellulose materials has many advantages, such as high
strength, lightweight, biodegradability, and renewability. Lignocellulose materials are difficult …

The aim of this study was to analyze the chemical composition of leaves, stems and
inflorescences obtained from broccoli by-products in order to develop the improvement of …

Plant food wastes generated through the food chain have attracted increasing attention over
the last few years not only due to critical environmental and economic issues but also as an …

Valorization of asparagus leafy by-products as a potential source of rutin through selected
extraction and purification protocols was investigated. Protocol resulting in the highest …