Background Fruit and vegetable by-products (FVBP) from the food industry and post-harvest
represent one of the world's most common environmental pollution problems. However …

Food processing sustainability, as well as waste minimization, are key concerns for the
modern food industry. A significant amount of waste is generated by the fruit juice industry …

Background Agro-food processing industries generate a large volume of plant-byproducts
that has immense potential in energy recovery, food product and packaging development …

The natural phenolic compounds have received increasing interest in the last years, since a
great amount of them can be found in plants and consumption of vegetables and beverages …

Apples are among the most popular fruits in the world. They are rich in phenolic compounds,
pectin, sugar, macro-and microelements. Applying different extraction techniques it is …

Apples are rich sources of selected micronutrients (eg, iron, zinc, vitamins C and E) and
polyphenols (eg, procyanidins, phloridzin, 5′‐caffeoylquinic acid) that can help in …

The potential of pequi by-products as substrates for the production of flours rich in
antioxidant dietary fibers was evaluated. Dietary fiber contents ranged from 39.8 to 43.3 …

An exopolysaccharide (EPS) accumulated during milk fermentation by Tibetan kefir was
isolated and characterised in aspects of structural properties and antioxidant activity in vitro …

Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form
after the addition of sugar and acid; however, there is little information on the anthocyanin …

Polyphenols are the predominant ingredients in apple seeds. However, few data are
available on the phenolic profile or antioxidant activity in apple seeds in previous …