Natural pigments are widely utilized as food additives nowadays to impart color or improve
the taste of the food products. These pigments are significant food compounds used in the …

Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Grape pomace is a high quality biodegradable residue of the winery industry. It is comprised
of grape seed, skin and stalks, and is blessed with substantial quantities of phenols …

Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It
massively contributes to the flavor, color, health benefits and safety of foods and could be …

Currently, the food industry is focused in replacing the use of synthetic by natural
antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in …

Background The “linear” manufacturing processes generate waste materials and products
that after their use end up in landfills and incinerators. Circular supply chains implement one …

Color is the prime attribute with a large impact on consumers' perception, selection, and
acceptance of foods. However, the belief in bio-safety protocols, health benefits, and the …

Aim of the research was to study the influence of grape (Vitis vinifera) pomace powder, a by-
product of wine manufacturing, on chemical composition, nutritional properties and physical …

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 …