Ample amounts of by-products are generated from the oil industry. Among them, sunflower
oilcakes have the potential to be used for human consumption, thus achieving the concept of …

Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich,
composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins …

The purpose of this review is to provide a critical evaluation of the nutritional and sensory
properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to …

Existing food trends and modern consumers' nutritional preferences have led to a rising
demand for plant-based sources of protein such as hemp seed meal and the possibility of …

Food processing generates significant quantities of side streams or by-products, which often
pose challenges for waste management and environmental sustainability. Concretely, most …

The aim of this study was to investigate the influence of some pre-treatment applications
toward acrylamide mitigation in potatoes fried in domestic conditions modeled after those …

The food industry has to become more sustainable to face the challenge of food waste. The
principles of a circular economy are starting to be applied in real life and despite …

This study aimed at determining the quality parameters of the wafer formulated with the
addition of grain spent (SG), resulting from the obtainment of whisky. In this sense, wafers …

The purpose of this study was to assess the impact of food texture, oral processing, bolus
characteristics, and in vitro digestive conditions on the starch and protein digestibility of al …

Brewers' spent grain (BSG), the major by-product of the brewery industry, has high
nutritional value, making it suitable for upcycling into products such as healthy, and …