While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated
hydroxyanisole) to maintain the quality of ready‐to‐eat food products has become …

One of the common ways to prevent food spoilage throughout product's shelf life is by using
artificial/synthetic preservatives. However, the growing negative perception of consumers …

The primary product of the oenological sector is wine. Nonetheless, the grape processing
produces large amounts of by-products and wastes, eg, the grape seeds. In the context of a …

Food and agricultural waste represents a growing problem with negative effects on the
economy, environment, and human health. Winemaking produces byproducts with high …

Seeds' abundant biologically active compounds make them a suitable primary platform for
the production of natural extracts, innovative foods, medicines, and cosmetics. High levels of …

Tilapia is one of the most important fish in freshwater aquaculture. However, increased
intensification of aquaculture has led to many constraints including, poor growth, and poor …

Wine pomace (WP) is one of the agricultural byproducts that has received most attention
from food scientists due to the wide range of interesting compounds that remain after the …

Polyphenols are predominantly secondary metabolites in muscadine grapes, playing an
important role in the species' strong resistance to pests and diseases. This study examined …

In the last few years, literature data have reported that health status is related to the
consumption of foods rich in polyphenols, bioactive compounds found in the plant world, in …

Phytonutrients extracted from natural resources are receiving much attention among
researchers due to their highly antioxidative characteristics which prevent several …