Natural pigments are widely utilized as food additives nowadays to impart color or improve
the taste of the food products. These pigments are significant food compounds used in the …

This systematic review aimed to collect data and analyze the possible use of grape pomace,
a winemaking industry byproduct, in the production of fortified foods. The English articles …

Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

In this work, various concepts and features of anthocyanins have been comprehensively
reviewed, taking the benefits of the scientific publications released mainly within the last five …

Background Global strategies promoting healthy diets have rarely succeeded because of
the resistance posed to the modification of consumers' preferences. In this scenario, the …

Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the
total quantity of vinified grapes. Wine by-products are a source of healthy bioactive …

Wine and olive oil making by-products are rich sources of bioactive compounds suitable for
new healthy recipes of staple foods. In this study, the profile of pasta (tagliatelle) fortified with …

Every year, the global food industry produces a significant number of wastes and by-
products from a variety of sources. By-products from the food-processing sector are …

The processing of agricultural products into value-added food products yields numerous by-
products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain …

Wine making industry generates high quantities of valuable byproducts that can be used to
enhance foods in order to diminish the environmental impact and to obtain more economic …