Every year, the global food industry produces a significant number of wastes and by-
products from a variety of sources. By-products from the food-processing sector are …

Red pitaya (Hylocereus polyrhizus, red pulp with pink peel), also known as dragon fruit, is a
well-known species of pitaya fruit. Pitaya seeds and peels have been reported to exhibit …

Waste generated from the agro-food industry represents a concerning environmental, social
and economic issue. The Food and Agriculture Organization of the United Nations defines …

Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …

Different lines of evidences from clinical, epidemiological and biochemical studies have
established that optimal nutrition including probiotic and fruit phenolics can mitigate the risk …

Microbial communities during winemaking are diverse and change throughout the
fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma …

Although people's perception of fruits and vegetables is green, healthy and nutritious, the
consumption of fruits and vegetables for most people around world still does not meet the …

The consumption of orange juice provides high concentrations of health-promoting bioactive
compounds, the amount of which may increase upon alcoholic fermentation. Although …

Diabetes mellitus is a chronic disease, commonly associated with unhealthy habits and
obesity, and it is becoming a serious health issue worldwide. As a result, new approaches to …

Conventional probiotic food research was primarily focused on their benefits for gut health.
Recently with the confirmation that the gut microbiota has a bidirectional connection with the …