Background Functional ingredients obtained from industrial by-products (BP) are a
promising vehicle for the nutritional improvement of traditional bakery products and may …

Presently, producers are striving to create products which contain a value added factor, such
as dietary fibre or in more recent times, phytochemicals. The production and addition of such …

The industrial manufacturing of fruits and vegetables generates approximately 50% by-
product waste, causing a negative environmental impact and significant expenses …

Cereal products are consumed daily by the majority of the population. Popular belief is that
these cereal products, rich in carbohydrates, produce a high glycaemic response and may …

Background; Bakery products such as cakes are widely consumed all over the world; so,
their enrichment with nutrients is an effective way to prompt the people health. This goal can …

Apple pomace (AP), the by-products generated from apple processing industries, is a
favorable resource possessed the characteristics of high nutritional component, which are of …

Cereal products are consumed daily by the majority of the population, and for years the food
industry has focused on increasing the nutritional value of these products. Enhancing the …

Producing more food for a growing population in the coming decades, while at the same
time combating environmental issues, is a huge challenge faced by the worldwide …

Wine grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify
baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) and Pinot …

Highlights•The diversity of apple by-product compositions is highlighted.•The recent
fractionation processes of fibre and phenolic core components are reviewed.•The …