Demand for food production has been promoting an increase in the generation of agro-
industrial wastes. Although in the past these wastes were mainly seen as a big issue, in the …

Mushroom-derived polysaccharides (especially β-glucans) are gaining much interest from
researchers and industries recently due to their antioxidant, antitumor, immune-modulating …

There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

Food waste, a by-product of various industrial, agricultural, household and other food sector
activities, is rising continuously due to increase in such activities. Various studies have …

The current review has been considered to extract the bioactive compounds from different
fruits and vegetable waste using novel extraction techniques. Among all horticultural crops …

Background Spray drying is still the most important technique for the microencapsulation of
bioactive ingredients. It makes possible to create easy-handling powdered microcapsules …

Industries in the agro‐food sector are the largest generators of waste in the world. Agro‐food
wastes and by products originate from the natural process of senescence, pretreatment …

Edible mushrooms constitute an appreciated nutritional source for humans due to their low
caloric intake and their high content in carbohydrates, proteins, dietary fibre, phenolic …

Edible mushrooms are high in nutrients, low in calories, and contain bioactive substances;
thus, they are a valuable food source. However, the high moisture content of edible …

Mushroom waste can account for up to 50% of the total mushroom mass. Spent mushroom
substrate, misshapen mushrooms, and mushroom stems are examples of mushroom …