Results 51 to 60 of about 595 (158)

Effects of Different Pressing Methods on Physicochemical Properties and Volatile Compounds of the Apricot Kernel Oil

Journal of Food Measurement and Characterization, 2023
In order to effectively utilize the nutrients in apricot (Prunus armeniaca L.) kernel, the apricot kernel oil was extracted by two pressing methods, i.e. cold pressing method and hot pressing method. The apricot kernel oils obtained were firstly debitterized and refined, and then their physicochemical properties and oxidation activities were determined
Chen-Xiang Zhang, Peng-Hui Guo, Qing-An Zhang, Juan Francisco García Martín   +3 more
openaire   +2 more sources

Gummies as a Novel Approach to Valorize Rainbow Trout Wastes

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT In this study, a potential waste management strategy was developed for the evaluation of marine and freshwater fish waste, which is chemically very similar. To this end, an unmet need has been addressed by converting by‐products from rainbow trout, a cold‐water fish, into functional and nutritious ingredients.
Gonca Alak, Rukiye Sevinç Özakar, Emrah Özakar, Ece Kaplan, Koray Koşar, Arzu Ucar, Mehmet Cemal Adigüzel, Veysel Parlak, Muhammed Atamanalp   +8 more
wiley   +1 more source

Unveiling the Potential of Apricot Residues: From Nutraceuticals to Bioenergy

Waste
Stone fruits, such as the apricot (Prunus armeniaca L.), are frequently consumed. As such, a substantial volume of apricot waste is generated at each stage of the food supply chain, including harvesting, processing, packaging, warehousing, transportation,
Ioannis Makrygiannis, Vassilis Athanasiadis, Theodoros Chatzimitakos, Martha Mantiniotou, Eleni Bozinou, Stavros I. Lalas   +5 more
doaj   +1 more source

Statement on the targeted review of certain existing maximum residue levels of concern for lambda‐cyhalothrin

EFSA Journal, Volume 24, Issue 3, -Not available-.
Abstract In compliance with Article 43 of Regulation (EC) No 396/2005, the European Food Safety Authority (EFSA) received a mandate from the European Commission to carry out a targeted review of certain existing maximum residue levels (MRLs) for lambda‐cyhalothrin.
European Food Safety Authority (EFSA)
wiley   +1 more source

Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake

Foods, 2019
The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control.
Jelena Čakarević, Senka Vidović, Jelena Vladić, Aleksandra Gavarić, Stela Jokić, Nika Pavlović, Marijana Blažić, Ljiljana Popović   +7 more
doaj   +1 more source

Sustainable cosmetic ingredient alternatives to replace conventional ingredients: Case studies in moisturizers and lipsticks

International Journal of Cosmetic Science, Volume 48, Issue 1, Page 83-96, February 2026.
Project outline from ingredient selection and screening to lipstick and moisturizer formulation, testing results and overall conclusions. Abstract Objective Over the last two decades, consumers have been calling for greater transparency for ingredient sourcing and manufacturing practices; therefore, more sustainable alternatives need to be evaluated to
Anna Spaulding, Gabriella Baki
wiley   +1 more source

Bioactive Compounds From Agri‐Food By‐Products: Advancements in Environmental Sustainability and Bioeconomic Progress

Engineering Reports, Volume 8, Issue 1, January 2026.
Agri‐food by‐products are sustainably transformed into high‐value bioactive compounds through advanced green extraction technologies. This valorization supports circular economy goals and promotes environmental and bioeconomic progress. ABSTRACT The rapid growth of agri‐food industries has led to an alarming increase in waste generation, posing ...
Payel Dhar, B. Jose Ravindra Raj, Amayappanallur Kannan Dasarathy, Priyadarshi Das, Sandeep Singhe, Eshanthini Palanivelu, Aashna Sinha, Ramya Puppala, Lema Abate   +8 more
wiley   +1 more source

Influence of microemulsion components on transdermal delivery of immunomodulator glucosaminylmuramyl dipeptide

Вестник трансплантологии и искусственных органов, 2020
This paper demonstrates a chemical way of enhancing transdermal delivery using immunomodulator glucosaminylmuramyl dipeptide (GMDP) as an example. Objective: to study in vitro the effect of various components of the microemulsion composition on GMDP ...
E. G. Kuznetsova, O. M. Kuryleva, L. A. Salomatina, S. V. Kursakov, S. V. Guryanova, V. I. Sevastyanov   +5 more
doaj   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Facing the D‐Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Over the years, numerous D‐ and z‐values have been published in the scientific literature. While these values initially appear to be valid criteria for assessing and comparing the heat resistance of different microorganisms under the same conditions or the same microorganism under different conditions, this is not always the case.
Astrid Gędas, Agnes Weiss
wiley   +1 more source