The food industry is quite interested in the use of (techno)-functional bioactive compounds
from byproducts to develop 'clean label'foods in a circular economy. The aim of this review is …

The use of additives with preservative effects is a common practice in the food industry.
Although their use is regulated, natural alternatives have gained more attention among …

Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries,
and an important source of extra distinctive compounds that has been widely tested due to …

The present study sought to explore the potential of raw potato flour prepared from two
common potato varieties (Atlantic and Favorita) as a thickener and the underlying …

Fishy odor in fish products severely influences both eating quality and commercial
acceptability, and natural plant extracts, particularly spices, have recently become popular …

This research focuses on the development of functional gluten-free breads with the use of
pseudocereal, Psyllium and gluten-free sourdough to replace commercial yeast, fortifying …

Fish and fish products offer a wide variety of nutritional and health benefits, thanks to the
desirable protein and quality. Nevertheless, their quality is prone to degradation due to …

Synthesizing ring structure aviation fuels from biomass-derived platform molecules is
challenging, especially for bridged ring structure aviation fuels which are typically achieved …

Celiac patients suffer from nutritional deficiencies before and during the maintenance of a
gluten-free diet; this is due to non-fortified, mostly processed foods that are high in saturated …

The main objective of the present study was to evaluate the antioxidant capacity of
hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) …