Worldwide, a huge amount of agricultural food wastes and byproducts containing valuable
bioactive compounds are generated, especially throughout the entire supply chain …

There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

Petroleum-based food packaging materials are non-degradable and considerably affect the
environment. In this context, edible films and coatings for food preservation represent a …

Lippia graveolens is a traditional crop and a rich source of bioactive compounds with
various properties (eg, antioxidant, anti-inflammatory, antifungal, UV defense, anti-glycemic …

Kitchen wastes (KW) are post-consumption residues from household and food service
sector, heterogenous in composition and highly variable depending on the particular origin …

Fermentation is thought to be born in the Fertile Crescent, and since then, almost every
culture has integrated fermented foods into their dietary habits. Originally used to preserve …

Significant amounts of fermented food waste are generated worldwide, promoting an
abundance of residual biomass that can be used as raw material to extract bioactive …

Continual global energy scarcity and its future challenges, as well as environmental
disasters, are causing global devastation. Additionally, a substantial quantity of food is being …

Recently, there has been an increase in interest in agricultural waste in scientific,
technological, environmental, economic, and social contexts. The processing of rice husk …

Physalis peruviana is marketed without its calyx, which generates byproducts and a
decrease in the shelf life of these fruits. The aim of this study was to evaluate the effect of …