This review article introduces nutrition and functional food ingredients, explaining the widely
cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these …

Food wastes are today considered as a cheap source of valuable components since the
existent technologies allow the recovery of target compounds and their recycling inside food …

Agricultural by-products were considered for many years as undervalued substrates due to
their removal from food production line and the complicated problems arise from their …

The aims of this work were to investigate the drying of tomato pulp by refractance window
(RW) and the effects of process conditions on the drying rates and characteristics of the dry …

Fruit and vegetable drying to make leather, pestil or powder products is a challenging task.
Traditional drying adversely affects the taste, colour, nutritional qualities and preservation of …

Abstract Background Every year, almost 1.6 billion tonnes of food are wasted, with 54%
going to waste during production and 46% going to waste during post-market operations …

The effects of agglomeration on the density, morphology and subsequent reconstitution
behaviours of milk powders were investigated. In this study, milk protein isolate, as a model …

A rigorous process model for hydrothermal liquefaction (HTL) of microalgae is proposed in
this work. This research attempts to uncover a complicated simulation scenario for the …

The green banana flour (GBF) from Musa cavendischii, variety “Nanicão”, can be used as a
functional ingredient due its high content of resistant starch (RS 2), in view of postprandial …

This work studied pineapple-mint juice drying by spray drying. The effect of 0, 3, and 15% of
maltodextrin addition in the solution fed in the spray dryer was evaluated. The results …