Currently, rice (Oryza sativa L.) production and consumption is increasing worldwide, and
many efforts to decrease the substantial impact of its byproducts are needed. In recent years …

The peel represents a significant portion of the araticum fruit (about 40%), which becomes
waste after its consumption or processing. Previous studies have shown that the araticum …

Flavonoid compounds have a variety of biological activities and play an essential role in
preventing the occurrence of metabolic diseases. However, many structurally similar …

Arthritis is a debilitating condition impacting the quality of life for millions worldwide,
characterized by pain and inflammation. Understanding the mechanisms of arthritis and …

Sprouts are a source of secondary metabolites as phenolic compounds. Germination and
the use of solvents can affect their content. The aim of this work was to identify the total …

Agro-industrial sourced bioethanol fermentation produces a lipid slurry as a co-product.
Corn/sorghum-based (3: 2, w/w) post-fermentation lipid slurry was fractionated into crude oil …

Sorghum is a promising ingredient for new food products due to its high fiber content, slow
digestibility, drought resistance, and gluten-free nature. One of the main challenges in …

This study investigated the in vitro digestibility of starch and protein aerogels produced from
defatted rice bran (DFB), an underutilized rice processing byproduct, using supercritical …

This study investigated a lignin-first approach to produce furan-modified lignin from
sugarcane bagasse (SB), rice hull (RH), and sunn hemp biomass (SHB) using 5 …

The effect of rice husk flour (RHF) supplementation on the physicochemical properties,
oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages …