Avocado seed is a by-product that contains a large amount of extractable polyphenols,
which have attracted the attention of food and cosmetic industries due to their high …

The by-products of olive oil industry are a major ecological issue due to their phenolic
content, highly toxic organic load, and low pH. However, they can be recovered and reused …

Achieving food sugar reduction based on odor-taste cross-modal interaction requires careful
design of food emulsion systems, which are a promising delivery mechanism with controlled …

Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil
production. Cultivation conditions with agro-toxics, lipids instability, and tendency for …

The rheological properties, microstructure, textural properties, colour and droplet size
distribution of mayonnaise-like emulsion models prepared using 10–30 wt.% of palm olein …

Cucurbits are important group of vegetables due to their nutritional significance and their
use in culinary and dessert purposes. But they produce large amount of waste both during …

Spray-dried polyphenols extracted from olive mill wastewater (OMW) were used to formulate
20% olive oil-in-water (O/W) emulsions stabilised with whey protein isolate (WPI) and …

Four water-in-oil-in water (W1/O/W2) double emulsions were made by adding the primary
emulsion (W1/O) containing 74%(w/w) of chia essential oil, 6%(w/w) of ascorbic acid, and a …

Microstructural and rheological changes in whole and ground (purée) mesocarp of Hass
avocado (Persea americana Mill.) were studied under storage conditions (40 days at 10° C) …

The aim of this paper was to study the physical–chemical composition of the watermelon
seed oil extracted by a mechanical process using an expeller and by a chemical process …