Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

In the last decades, evidence has indicated the beneficial properties of dietary polyphenols.
In vitro and in vivo studies support that the regular intake of these compounds may be a …

Pressurized liquid extraction (PLE) is a clean and environmentally friendly alternative for the
recovery of bioactive compounds from fruit by-products. Herein we focused on PLE for the …

Considering the annual waste in the food sector that occurs throughout the value chain, it is
important to establish strategic measures to reduce, value and reintroduce them into the …

The waste generated by small-scale ultra-fresh juice producers, such as bistros and
restaurants, has been little studied so far, mainly because it is unevenly distributed and …

To find the most optimal green valorization process of food by-products, sugar beet (Beta
vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as …

Fruit processing generates large amounts of by-products (BPs) that play a key role in the
economic, social and environmental crisis. Although these residues are not usually used …

The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-
communicable diseases. Despite various strategies implemented worldwide to increase DF …

The use of persimmon variety “Rojo Brillante”, has seen a great expansion in recent years.
Its production is associated with substantial amounts of post-harvest waste, therefore …

This study focuses on the evaluation of soluble and insoluble tannins and their antioxidant
activity in fresh and dehydrated “Rojo Brillante” persimmon after in vitro digestion …