The production of olive oil and wine are two of the main agri-food economic activities in
Southern Europe. They generate large amounts of solid and liquid wastes (eg, olive …

Background Wheat is the most vital staple food; as far as worldwide production and
utilization are concern, it gives roughly 55% of the starches and over 20% of the food …

Current demand of consumers for healthy and sustainable food products has led the
industry to search for different sources of plant protein isolates and concentrates. Legumes …

A large quantity of by-products is annually produced from processing of Sapindaceae fruits
including longan and rambutan, accounting for 24.9–40.7 and 52.9–74.7% of the whole fruit …

Beans (Phaseolus vulgaris), also known as the common beans, are broadly cultivated in
temperate and semitropical regions. P. vulgaris contain different varieties, such as kidney …

The agro-food industries produce substantial waste that has an adverse effect on the
ecosystem. Nevertheless, these byproducts have abundant polyphenols with various …

Fenugreek (Trigonella foenum-graecum L.) is a pharmaceutically significant aromatic crop
with health benefits linked to its phytochemicals. This article aims to overview progress in …

De-oiled sunflower cake is a sustainable and promising protein source with high phenolic
and fiber contents. The cake, which is an industrial by-product has been the subject of many …

Betalains are attractive natural pigments with potent antioxidant activity, mainly extracted
from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi. They …

The use of natural antioxidants as substitutes for traditional synthetic stabilizers has been
investigated for the stabilization of biobased and biodegradable polymers, with the aim of …