Environmentally friendly approaches such as orientation towards natural products and zero
waste, which consumers have started to adopt in recent years, have also started to cause …

The instant controlled pressure drop (DIC) technology represents a highly efficient and eco-
friendly process that enhances the texture of food matrices. In this study, oleaster flour (OF) …

Honey bee pollen (HBP) is a hive product produced by worker bees from floral pollen grains
agglutination. It is characterized by its excellent nutritional and bioactive composition …

In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐
pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical …

In this study, the bark of the Aquilaria agallocha was extracted, and the phenolic content of
A. agallocha extract was determined using high‐performance liquid chromatography–diode …

Flavonoids are polyphenolic compounds having a benzo-γ-pyrone structure. They are found
in various plants, fruits, and vegetables. Flavonoids in foods are generally responsible for …

Due to the disadvantages of consuming fat and synthetic preservatives, the demand to
reduce them in lipid‐based products like mayonnaise is increasing. In the current research …

Galangin is a natural flavonol with high antioxidant properties and has a wide range
characteristics of biological activity spectrum. Galangin has low solubility, permeability, and …

Abstract BACKGROUND Oleaster (Elaeagnus angustifolia L.) possesses exocarp and
endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in …

Society's interest in natural and clean products in many areas, such as food and cosmetics,
has increased considerably. It has led to the development of new techniques in the …