A balanced and nutritious diet is the cornerstone of good health. The nutritional pyramid
advises eating 5 servings of fruit and vegetables a day as a basic principle of a healthy diet …

The overexploitation of resources, the increase of the world population and the trend of
consumption based on “use and throw away” is causing an increasing pressure on waste …

Valorisation of fruit and vegetable wastes by transforming residues and discards into
functional powdered ingredients has gained interest in recent years. Moreover, fermentation …

Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant
potential in broccoli stem powders Page 1 AIMS Microbiology, 10(2): 255–272. DOI: 10.3934/microbiol.2024013 …

[ES] El desperdicio alimentario derivado de la industria hortofrutícola constituye un grave
problema ambiental, económico y social. En el caso concreto del brócoli, gran parte de su …

X. Rodríguez Palleres, M. Castillo-Ruiz, S. Correa Alfaro, and F. Rojas González. 2023.
Evaluation of the antioxidant capacity of vegetable waste from a wholesale market in Chile …

Consumption of vegetables is associated with lower risks of cancer, diabetes, coronary
diseases and obesity, but parts of vegetables such as the peels, stems and leaves are not …

El objetivo del artículo es sistematizar la optimización del proceso de deshidratación de
cítricos mediante el secado indirecto al vacío en Yara Futuro Agrícola SA con un modelo de …