Backgrounds Lipids are increasingly attractive in the food industry, resulting in an increasing
demand for lipids from edible and non-edible sources. Conventional solvent extraction has …

Background During the last decades, olive oil consumption has experienced a continuous
increase due to its unique organoleptic properties and its related beneficial properties …

European food production systems have become very efficient in terms of high yield, quality
and safety. However, these production systems are not sustainable since, amongst other …

Fruits are a rich source of bioactive compounds and form a major component of the total
horticultural produce. Unfortunately, fruit wastes that contains a wide range of bioactive …

Food waste and byproducts are generated along the entire food processing and storage
chain. The large amount of waste deriving from the whole process represents not only a …

In recent years, a remarkable increase in olive oil consumption has occurred worldwide,
favoured by its organoleptic properties and the growing awareness of its health benefits …

Olive pomace, the solid by-product derived from olive oil production consists of a high
concentration of bioactive compounds with antioxidant activity, such as phenolic …

Neurodegenerative diseases, characterized by progressive loss in selected areas of the
nervous system, are becoming increasingly prevalent worldwide due to an aging population …

Carbon dioxide removal (CDR) will be a key component of the climate change mitigation
efforts to achieve the carbon-neutrality goals. Hence, a comprehensive assessment of the …

The agri-food sector generates substantial quantities of waste material on farm and during
the processing of these commodities, creating serious social and environmental problems …