The food industry generates a large amount of waste every year, which opens up a research
field aimed at minimizing and efficiently managing this issue to support the concept of zero …

Edible oils are used as a frying medium and in the preparation of several food products.
They are mainly constituting triacylglycerols as major components, while other compounds …

Following the recently emerged trends for products without additives and valorization of food
processing by-products,“clean label” gluten-free (GF) breads were developed using a …

The latest studies on the extraction of bio-components from plant materials have elaborated
on novel approaches to increase yield. This study evaluated the effect of vacuum operation …

This study aimed to evaluate the antioxidant activity of free and bound flavonoid or phenolic
compounds extracted from the sesame seed (Oltan and Yekta varieties) as natural …

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to
introduce nutrients into the diet. In this study, to increase the nutritional value of traditional …

The risk of inadequate management of agro‐waste is an emerging challenge. However, the
economic relevance of agro‐waste valorization is one of the key strategies to ensure …

The investigation was intended to produce the protein‐enriched extruded snack by
incorporation, comprising corn flour and defatted sesame flour. Experiment was executed …

Sonication-assisted extraction has been used to extract bioactive substance from Hibiscus
sabdariffa. Deep eutectic solvent was specially designed by mixing and heating citric acid …

Agri-food residues represent a rich source of nutrients and bioactive secondary metabolites,
including phenolic compounds. The effective utilization of these by-products in food …