For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur
naturally in many food products. Recently, special attention has been paid to the fabrication …

There is an urgent need for affordable, abundant, nutritionally balanced, and sustainable
sources of proteins to meet the food demands of the growing global population. The …

The food industry generates a large amount of waste every year, which opens up a research
field aimed at minimizing and efficiently managing this issue to support the concept of zero …

The demand of proteins from both plant and animal origin is growing throughout the world.
But the proteins obtained from animals have an environmental effect and are expensive in …

The globally increasing protein demands require additional resources to those currently
available. Furthermore, the optimal usage of protein fractions from both traditional and new …

Agricultural industry produces billions of tons of residues in non-edible portions derived from
the cultivation and processing of a particular crop. These residues can cause pollution …

The present work was aimed to investigate the effect of polyphenols on functional and
rheological properties of protein isolates obtained from sunflower seed and kernel. Protein …

The incorporation of sunflower protein films with clove essential oil and the application of the
resulting materials on the preservation of sardine patties were studied. The addition of clove …

Huge plastic waste is receiving worldwide attention nowadays due to its resistance to
degradation and toxicity on environmental components including humans. Improper …