Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

The fruits and vegetables processing industry is one of the most relevant food by-products,
displaying limited commercial exploitation entailing economic and environmental problems …

This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on
the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

Phytosterols are naturally occurring plant cell membranes, which have received greater
attention in food industries due to their potential health benefits especially lowering low …

Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of
natural bioactive substances, including phenolic compounds, that exhibit health–promoting …

The impacts of hydrodynamic cavitation (HC)(orifice plate-2 mm) and acoustic
cavitation/ultrasound (US)(probe sonicator-50% amplitude; 20 kHz frequency) on the …

To meet the demand for new functional foods in line with the trend of sustainable
development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour …

By-products of fruit and vegetable processing are an inexpensive and sustainable source of
dietary fiber, potentially offering valuable functional properties such as water binding and …

The present study aimed to investigate the influence of extrusion process parameters,
specifically screw speed (300 to 500 rpm) and temperature (130 to 150° C) on the stability of …