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 …

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

Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of
waste is generated from this product. Grape pomace (GP) flour can be used as an increment …

Highlights•Novel ingredients (plant, ocean and insect) can improve pasta nutritional
quality.•Minor Triticum species may be healthy and functional ingredient for pasta …

Rice protein (RP) has attracted interest as a hypoallergenic protein. In this study, RP was
used to improve cooking quality, physicochemical properties, and sensory attributes of …

The food industry generates a large amount of waste and by‐products, the disposal of which
has a negative impact on the environment and the economy. Plant‐based waste and by …

Lychee juice by-product dietary fiber is a good source of dietary fiber, with a fine texture and
easy acceptance by consumers. This study explored the effects of adding 5%–25% lychee …

Large quantities of waste generated from papaya fruit processing, especially seeds, can be
recovered and combined to obtain added-value products. This investigation aimed to …

This research investigates the effect of baking temperature and time on the resistant starch
(RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the …

In this study, grape pomace is used as an ingredient to fortify pasta. The grape pomace
phenolic component is highly accessible and available for metabolization in the human gut …