This review delves into the concept of nutrition by design, exploring the relationship between
poultry production, the utilization of dietary by-products to create functional foods, and their …

In the food industry, antioxidants are natural and synthetic compounds added to neutralize
free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and …

Inflammation has been shown to trigger a wide range of chronic diseases, particularly
inflammatory diseases. As a result, the focus of research has been on anti-inflammatory …

Mandarins are the second most farmed citrus. Consumers demand a mandarin fruit that is
both tasty and excellent in quality. The fruit quality, flavonoid profile, antioxidant capacity and …

Simple Summary The study evaluated the effect of different light quality regimes applied
during postharvest storage on the regulation of phenolic compounds, carotenoids, and …

Fruit wastes are one of the major contributors of the biomass wastes. Citrus reticulata Blanco
shows substantial fruit drop due to diverse environmental factors leading to huge agricultural …

The unripe fruit or peel of Citrus aurantium L., Citrus sinensis Osbeck, and Citrus reticulata
Blanco are often disregarded due to perceptions of their marginal value. The present study …

The naturally dropped immature fruits of Citrus reticulata Blanco are generally discarded as
waste but they have enormous potential to be used as nutraceuticals. This work was …

Seawater warming and marine heatwaves (MHWs) have a major role on the fragmentation
and loss of coastal marine habitats. Understanding the resilience and potential for …

The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds
and skin, was investigated. Papaya waste extract microcapsules utilizing maltodextrin at …