In this review, the concept of phenolic antioxidants, mechanisms of action, and applications
have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a …

This systematic review aimed to collect data and analyze the possible use of grape pomace,
a winemaking industry byproduct, in the production of fortified foods. The English articles …

Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria,
usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf …

Background During the last years, there has been a continuously growing demand from the
food industry for additives from natural sources (eg plant materials) as an alternative to …

This review was represented the recent progress in Microbial Fuel Cells (MFCs) for eco-
friendly and sustainable wastewater treatment technology with numerous analysis …

The relevance of food composition for human health has increased consumers' interest in
the consumption of fruits and vegetables, as well as foods enriched in bioactive compounds …

Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Wine production is one of the most important agricultural activities around the world. The
production of wine involves the use of a large number of valuable resources, such as water …

Consumers demand more and more so-called “natural” products and, therefore, the aim of
this work was to compare the effects of natural versus synthetic antioxidant preservatives in …

Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the
total quantity of vinified grapes. Wine by-products are a source of healthy bioactive …