Color in food has multiple effects on consumers, since this parameter is related to the quality
of a product, its freshness, and even its nutrient content. Each food has a characteristic color; …

Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-
promoting benefits. However, these compounds are highly susceptible to oxidation and …

The aim of our study was to synthesize a pumpkin peel polysaccharide (PPP)-Cr (III)
complex and investigate its hypoglycemic activity. Firstly, a novel PPP-Cr (III) complex with a …

Brewer's spent yeast (BSY) Saccharomyces cerevisiae has been explored as a bio-vehicle
for the encapsulation of bioactive compounds and as a delivery system. The main objectives …

The encapsulates of carrot waste oil extract improved the antioxidant properties of durum
wheat pasta. The aim of this research was to study the kinetics of carotenoids degradation in …

This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in
the development of value-added yogurt. Pumpkin peel resulting from food processing …

This study investigated the feasibility of increasing the resistant starch (RS) content and
decreasing the glycemic index (GI) of modified pumpkin flour (MPF) by using the enzyme …

Bioactive compounds into extruded foods enhance their nutritional value but they are heat
and shear labile and prone to oxidation. This study was aimed to examine the impacts of …

Dyes are a class of food additives, defined as substances that are intended to confer,
intensify or standardize the coloring of food products. There are natural dyes that are …

The large expansion of conventional and synthetic plastics used as food packaging
materials has created several environmental issues such as disposal shortcomings, the …