The addition of natural components with functional properties in novel food formulations
confers one of the main challenges that the modern food industry is called to face. New EU …

Background In recent years, plant-based foods have been developed rapidly due to
increasing concerns about the environment, human health, religious beliefs, ethics, and …

An active coating made of carboxymethyl cellulose (CMC) and flaxseed mucilage (FM) in
equal amounts (1: 1), along with various levels of nanoencapsulated burdock extract (NBE) …

Agroindustrial activities generate various residues or byproducts which are inefficiently
utilized, impacting the environment and increasing production costs. These byproducts …

The integrated valorisation of waste from the food chain to obtain value-added compounds
with biological functionality will facilitate the transition to the era of a sustainable …

Several plant-based materials are discarded by the food industry due to oversupply, lack of
transport, and inappropriate storage. These materials contain valuable essential …

Obtaining polyphenols from horticultural waste is an emerging trend that enables the
valorization of resources and the recovery of value-added compounds. However, a pivotal …

The accumulation of heterocyclic amines (HAs) and advanced glycation end products
(AGEs) during different processing stages was investigated in commercial raw materials to …

Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products,
whose formation can be reduced by adding some additives. Furthermore, the type of food …

High temperatures applied in the production of plant-based meat analogs (PBMA) lead to
the occurrence of Maillard reactions, in which harmful compounds Nε-(carboxymethyl) lysine …