Biological approaches for extraction of bioactive compounds from agro-industrial by-products: a review

AC Lemes, MB Egea, JG Oliveira Filho… - … in Bioengineering and …, 2022 - frontiersin.org
Bioactive compounds can provide health benefits beyond the nutritional value and are
originally present or added to food matrices. However, because they are part of the food …

Edible rose flowers: A doorway to gastronomic and nutraceutical research

AS Hegde, S Gupta, S Sharma, V Srivatsan… - Food Research …, 2022 - Elsevier
The world is moving towards a healthier lifestyle where people are changing their eating
habits, which influenced edible rose flowers to emerge as a pioneer in the field of …

Postbiotics as novel health-promoting ingredients in functional foods

AH Rad, LA Maleki, HS Kafil, HF Zavoshti… - Health promotion …, 2020 - hpp.tbzmed.ac.ir
* Corresponding Author: Amin Abbasi, Email: aminabasi. tbz. med. ac@ gmail. com© 2020
The Author (s). This is an open access article distributed under the terms of the Creative …

A review of egg replacement in cake production: Effects on batter and cake properties

GN Yazici, MS Ozer - Trends in Food Science & Technology, 2021 - Elsevier
In recent years, there is a growing demand for and interest in egg replacement, due mainly
to health problems (phenylketonuria, egg allergy) or health-related concerns (cholesterol …

Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision

E Kokkinomagoulos, P Kandylis - Reviews in Environmental Science and …, 2023 - Springer
Grape is one of the most well-known fruits worldwide, being transformed into distinct food
products, one of which is wine. A significantly large portion of grape production is exclusively …

Agro-food waste as an ingredient in functional beverage processing: sources, functionality, market and regulation

XA Pérez-Marroquín, AG Estrada-Fernández… - Foods, 2023 - mdpi.com
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 …

The fourth industrial revolution in the food industry—part II: Emerging food trends

A Hassoun, AED Bekhit, AR Jambrak… - Critical Reviews in …, 2024 - Taylor & Francis
The food industry has recently been under unprecedented pressure due to major global
challenges, such as climate change, exponential increase in world population and …

Phenolic compounds profile and antioxidant activity of purple passion fruit's pulp, peel and seed at different maturation stages

CAR da Costa, GGL Machado, LJ Rodrigues… - Scientia …, 2023 - Elsevier
The purple passion fruit (Passiflora edulis Sims) is a fruit that has an intense and wrinkled
purple peel when ripe. In the food industry, the passion fruit pulp is used in the production of …

A review of nondairy kefir products: their characteristics and potential human health benefits

MB Egea, DC Santos, JG Oliveira Filho… - Critical Reviews in …, 2022 - Taylor & Francis
Functional foods are foods that, in addition to having nutrients, contain in their composition
ingredients that act specifically on body functions associated with the control and reduction …

Commercial probiotic products in public health: Current status and potential limitations

D Liang, F Wu, D Zhou, B Tan… - Critical Reviews in Food …, 2024 - Taylor & Francis
Consumption of commercial probiotics for health improvement and disease treatment has
increased in popularity among the public in recent years. The local shops and pharmacies …