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 …

Plant byproducts of food processing industry line are undervalued yet important resource.
These byproducts contain large percentage of high value functional substances such as …

The kinetics of both conventional (mechanical stirring, 200 rpm) and acoustic (55±5 kHz,
435±5 W/L) aqueous extraction of total phenolic content and antioxidant capacity from grape …

The effects of acoustic energy density (6.8–47.4 W/L) and temperature (20–50° C) on the
extraction yields of total phenolics and tartaric esters during ultrasound-assisted extraction …

Onion solid wastes (OSW) were used as raw material to produce polyphenol-and pigment-
enriched extracts with antioxidant activity, using ultrasound-assisted solid-liquid extraction …

Several studies have been conducted to evaluate the potentiality of grape residues to be
used in the food industry. In the present work, the incorporation of 25, 50 and 75 g/kg of …

The present study analyzes the complex of bioactive compounds from rose hips pulp
powder (RHP) obtained after separating the seeds from Rosa canina L. in order to obtain the …

Conventional and ultrasound assisted extraction of anthocyanins from grape pomace are
here analyzed and compared. Mathematical modeling is used firstly to represent the …

The aim of this study was to evaluate the recovery of phenolic compounds from olive mill
and winery wastes by conventional solid-liquid extraction (SLE) using water as the …

A closed-vessel microwave-assisted extraction (MAE) of simmondsins and polyphenols from
defatted Jojoba cake using Box-Benkhen design with four independent variables …