Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily
accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are …

Adequate nourishment and sustenance of human body rely on the intake and absorption of
sufficient dietary nutrients. Proteins derived from plant source are recently gaining popularity …

Phenolic compounds are broadly represented in plant kingdom, and their occurrence in
easily accessible low-cost sources like wastes from agri-food processing have led in the last …

Fruits and vegetables are the most important commodities of trade value among horticultural
produce. They are utilized as raw or processed, owing to the presence of health-promoting …

The flavonoids are compounds synthesized by plants, and they have properties such as
antioxidant, anticancer, anti‐inflammatory, and antibacterial, among others. One of the most …

Background A large amount of food wastes and by-products are produced from farm to plate.
They represent valuable sources for the production of high-added value compounds such as …

Natural antioxidants are widely distributed in food and medicinal plants. These natural
antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological …

Food wastes imply significant greenhouse gas emissions, that increase the challenge of
climate change and impact food security. According to FAO, one of the main food wastes …

Abstract Background Pulsed Electric Field (PEF) technology is a non-thermal approach
mainly used to preserve food with higher electrical conductivity, such as liquid or semi-liquid …

Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …