The tomato processing industry is one of the world's most important markets. This industry
aims to optimise production, minimise energy costs and waste streams while ensuring high …

Every year, agrifood activities generate a large amount of plant byproducts, which have a
low economical value. However, the valorization of these byproducts can contribute to …

The circular economy action plan involves principles related to food waste reduction and
integration of recovered nutrients to the market. In this context, the present study aims to …

The aim of this study was to provide new approach in creating gluten-containing and gluten-
free breads without additives by combining thermal and hydrothermal pretreatments of flours …

The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic
peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and …

In this study, four jam formulations were developed, starting with the basic formulation (Jam
1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by …

Apple pomace, a by-product of juice production, is a high-fibre, high-polyphenol functional
food ingredient. Extrusion (barrel moisture 15%, 20% or 30%) of apple pomace, followed by …

Microencapsulation by spray-drying is a process used in the stabilization of active
compounds from various natural sources, such as tomato by-products, with the purpose to …

There has been an increasing focus on addressing the generation of byproducts and waste
from food industries, intending to reduce carbon footprint, and improve the circular economy …

The present work aimed at better understanding of the effects of dynamic high pressure
microfluidization (DHPM) on physicochemical properties and rheological property of pectin …