The projection of world population growth with concurrent generation of large volumes of
agro-industrial waste that negatively affect the environment is of great concern. Therefore …

Valorization of food byproducts has attracted recently considerable attention. Citrus fruits
provide considerable non-edible residues reach 80% in juice production. They are …

This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated
hazardous products, aroma characteristics of grass carp fillets and their relationship under …

This study was the first time the effects of pretreatment technology (microwave roasting, MR;
oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; …

This study aimed to develop the oleogels of tea wax (TWO), rapeseed wax (RWO), orange
peel wax (OWO), rose wax (RsWO), and beery wax (BWO), and to compare their properties …

The thermal pretreatment of oilseed prior to oil extraction could increase the oil yield and
improve the oil quality. Phenolic compounds are important antioxidants in rapeseed oil. In …

In this study, some physicochemical properties of tomato pomace (skins and seeds), which
are waste of tomato plants and contain many active food components, were determined. For …

In this study, the aim was to characterize the physicochemical properties and some bioactive
compounds of expeller‐pressed oils of five registered poppy seed varieties (TMO–1, Ofis–8 …

Apricot kernel was used as a raw material to compare and analyze the yield of apricot kernel
oil using a pressing method, an ultrasonic-assisted extraction method, and a Soxhlet …

The tomato processing industry generates a significant amount of a by‐product (pomace),
which is a mixture of peels and seeds. The purpose of this study was to compare the effects …