Management of basic natural resources and the spent industrial and domestic streams to
provide a sustainable safe environment for healthy living is a magnum challenge to …

Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition
sciences. There has been extensive work on developing assays for foods and biological …

Dietary proteins and phenolic compounds are commonly co-existing components that
readily interact with each other to yield complexes in a wide range of food systems. The …

Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting
the attention of food scientists and nutritionists because of their nutraceutical properties. In …

Cereal grains represent one of the major sources of human food and nowadays, their
production has increased to fulfill the needs of the world's population. Among whole grains …

Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber
complex in plant‐based foods. Their digestion (by gut microbiota) and bioefficacy depend …

Advances in understanding the biological effects of dietary flavonoids and flavonoid-rich
foods have been reported. Improving knowledge about their beneficial effects, and …

Nowadays, many consumers prefer foods with a high content of nutraceuticals that
contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more …

Background Achieving the goal of sustainable development of the fruit and vegetables
(F&Veg) value chain is heavily dependent on processing at both the global and local levels …

Phenolic compounds are important functional bioactive substances distributed in various
food plants. They have gained wide interest from researchers due to their multiple health …