Background Fruit and vegetable by-products (FVBP) from the food industry and post-harvest
represent one of the world's most common environmental pollution problems. However …

Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins,
calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron …

Nowadays, the food industry is heavily involved in searching for green sources of valuable
compounds, to be employed as potential food ingredients, to cater to the evolving …

Abstract The World Health Organization's emphasis on the health benefits of functional
foods and beverages that has contributed to the rise in its popularity globally. Besides these …

Bioactive food compounds, such as lycopene, curcumin, phytosterols, and resveratrol, have
received great attention due to their potential health benefits. However, these bioactive …

In this study, the physicochemical and sensorial properties of set-type yogurt (STY)-enriched
with water-soluble Melastoma dodecandrum Lour. fruit extract (MDLE) loaded nano …

Background and objectives From 2017 to 2020, global milk production ranged from 610,724
to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon …

The food production industry is a significant contributor to the generation of millions of
tonnes of waste every day. With the increasing public concern about waste production …

The addition of natural components with functional properties in novel food formulations
confers one of the main challenges that the modern food industry is called to face. New EU …

Background Rapid growth of global population leads to an increase in food demand and
food processing. Enormous amounts of root vegetable side streams (RVSS) are generated …