The use of enzymes or microorganisms in food preparations is an age-old process. With the
advancement of technology, novel enzymes with wide range of applications and specificity …

The purpose of this review is to give the reader a thorough background to the fundamentals
and applications of pressurized hot water extraction (PHWE) for the analysis of bioactive …

Cellulases, a group of enzymes capable of degrading cellulose, play a crucial role in the
bioconversion of cellulosic biomass, making them invaluable in various industries such as …

For health and safety reasons, the search for green, healthy, and low-calorie sweeteners
with good taste has become the demand of many consumers. Furthermore, the need for …

Enzyme-assisted extraction (EAE) involves the use of hydrolytic enzymes for the
degradation of the cell wall or other cell components. This supports the diffusion of the …

For health and safety concerns, traditional high‐calorie sweeteners and artificial sweeteners
are gradually replaced in food industries by natural and low‐calorie sweeteners. As a …

The South American plant Stevia rebaudiana Bertoni is a great source of noncaloric
sweeteners (steviol glycosides), mainly concentrated in its leaves, but also has important …

Cell wall disruption is an essential downstream processing step for improving the efficiency
of lipid extraction from microalgae. Enzyme-assisted extraction of lipid from microalga …

Enzyme-assisted extraction (EAE) of total yield (TY), total anthocyanin content (TA),
antioxidant activity (AOA) and total phenolic content (TPC) from eggplant peel was optimized …

Extraction of bioactive molecules has become a major trend in the valorization of food and
agroindustrial byproducts, allowing a sustainable production of novel ingredients with …