For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

There is an urgent need for affordable, abundant, nutritionally balanced, and sustainable
sources of proteins to meet the food demands of the growing global population. The …

Background Food waste (FW) occurs at every stage of the food supply chain, with each
segment contributing its share to the problem. These stages include agricultural production …

Many studies have explored the extraction of bioactive compounds from different onion solid
wastes, such as bulb, skin, and peel. However, onion leaves have received limited attention …

In this study, the effects of ultrasound and chlorogenic acid (CA) on the structural and
functional properties of hemp seed protein (HSP) was investigated. Compared with natural …

Different conventional and “green” extraction techniques (solid/liquid extraction, microwave
and ultrasound assisted extraction, pressurized liquid extraction and subcritical water …

Meat analogs have opened a new horizon of opportunities for developing a sustainable
alternative for meat and meat products. Proteins are an integral part of meat analogs and …

The most abundant oilseed cakes, soybean, rapeseed/canola, and sunflower, and
especially those from cold-pressing, contain meaningful amounts of antinutritional …

The demand for proteins is constantly increasing and green extraction methodologies are
needed to achieve environmental sustainability goals. The recovery of the by-products of the …