[HTML][HTML] Fruit and vegetable processing by-products as functional meat product ingredients-a chance to improve the nutritional value
P Skwarek, M Karwowska - LWT, 2023 - Elsevier
One of the main challenges the food industry faces is generating an increased amount of
waste from processing fruits and vegetables. Fruits and vegetables wastes (eg, peel …
waste from processing fruits and vegetables. Fruits and vegetables wastes (eg, peel …
[HTML][HTML] Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives
The health of the general population is one of the various factors at stake in the 2020′ s
generation: food security, safety, nutrition, and responsible, sustainable production and …
generation: food security, safety, nutrition, and responsible, sustainable production and …
Vaccinium uliginosum and Vaccinium myrtillus—Two Species—One Used as a Functional Food
A Kopystecka, I Kozioł, D Radomska, K Bielawski… - Nutrients, 2023 - mdpi.com
Vaccinium uliginosum L.(commonly known as bog bilberry) and Vaccinium myrtillus
L.(commonly known as bilberry) are species of the genus Vaccinium (family Ericaceae). The …
L.(commonly known as bilberry) are species of the genus Vaccinium (family Ericaceae). The …
Potentialities of the extraction technologies and use of bioactive compounds from winery by-products: a review from a circular bioeconomy perspective
A Rodrigues Machado, T Atatoprak, J Santos… - Applied Sciences, 2023 - mdpi.com
Agro-industrial by-products and by-products from the wine industry (pomace, peels, leaves,
stems, and seeds) represent a potential economic interest because they are usually relevant …
stems, and seeds) represent a potential economic interest because they are usually relevant …
Comparative antioxidant and antimicrobial activities of several conifer needles and bark extracts
Nowadays, an increased concern regarding using natural products for their health benefits
can be observed. The aim of this study was to assess and compare several phenolic …
can be observed. The aim of this study was to assess and compare several phenolic …
Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties
J Marcos, R Carriço, MJ Sousa, ML Palma, P Pereira… - Foods, 2023 - mdpi.com
The wine industry generates large amounts of by-products that are usually destined as
waste. Grape pomace is the residue of the winemaking process and is rich in compounds …
waste. Grape pomace is the residue of the winemaking process and is rich in compounds …
Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation
V Olt, J Báez, R Curbelo, E Boido, M Amarillo… - Frontiers in …, 2023 - frontiersin.org
Grape pomace, the main by-product of wine process, shows high potential for the
development of functional foods, being a natural source of bioactive compounds and dietary …
development of functional foods, being a natural source of bioactive compounds and dietary …
[HTML][HTML] Advancing Industrial Food Byproduct Management: Strategies, Technologies, and Progress in Waste Reduction
DAS Wibisono, CY Saw, TY Wu, CF Chau - Processes, 2025 - mdpi.com
The growing global concern over sustainability has driven the food industry to shift its focus
from merely disposing of food waste to transforming it into resources. This transformation is a …
from merely disposing of food waste to transforming it into resources. This transformation is a …
[HTML][HTML] Multitarget Phytocomplex: Focus on Antibacterial Profiles of Grape Pomace and Sambucus ebulus L. Lyophilisates Against Extensively Drug-Resistant (XDR) …
Objectives: This study was conceived with the aim of translating the experience and
knowledge of the research group into the design and creation of multi-active phytocomplex …
knowledge of the research group into the design and creation of multi-active phytocomplex …