Results 131 to 140 of about 29,945 (247)
Food Science &Nutrition, Volume 14, Issue 11, November 2026.Alginate–xanthan encapsulation of HPAE30 date seed extract improved the retention of phenolic compounds during storage and enhanced their in vitro intestinal bioaccessibility. ABSTRACT The valorization of date seed by‐products as sources of bioactive compounds represents a promising strategy for supporting sustainable and circular food systems.
Olfa Rebai +4 more
wiley +1 more source
Physicochemical and nutritional properties of chokeberry pomace
, 2022 Chokeberry (Aronia melanocarpa) pomace is a valuable by-product obtained during juice manufacturing. This by-product is very poorly utilized despite its high nutritional value.
Cvetković, Biljana +6 more
core
Food Science &Nutrition, Volume 14, Issue 11, November 2026.336.66 mg/g RS from DWG hydrolysis at 45 min with 6% HCl. 1.85 g/L PHB produced by FH12 at 30°C, 6%, after 96 h. NMR and FTIR confirmed the authentic chemical structure of PHB. PHB showed thermal stability from 270°C to 340°C with max loss at 350°C. PHB showed UV‐blocking and crystalline structure for packaging use.
Zohreh Boorboormoradi +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 11, November 2026.Across 31 independent animal experiments, food‐derived polysaccharides showed a positive average endurance signal (response ratio 1.707; 95% confidence interval 1.540–1.892). However, marked between‐study heterogeneity, incomplete chemical and process characterization, and sparse comparable mechanistic data limit transferability and do not support a ...
Yingxi Zhao +6 more
wiley +1 more source
RESEARCH ON THE PRODUCTION OF FUNCTIONAL BREAD AND PASTRY PRODUCTS USING WINEMAKING BY-PRODUCTS
Harčova Nauka ì TehnologìâThe object of the research is dietary fibers obtained from winemaking by-products and the technology for producing functional bread using these materials. Although a number of studies have been conducted on resource-saving technologies in winemaking, the
H. Fataliyev +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga +3 more
wiley +1 more source
Applied SciencesThe valorization of agro-industrial by-products is of increasing importance within circular economy strategies. Aronia melanocarpa pomace, a by-product of juice production, represents a valuable source of polyphenols with potential applications in food ...
Jan Sawicki +6 more
doaj +1 more source
Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.Industry 5.0 technologies support agro‐food engineering using intelligent automation and other digital tools. Integrating advanced digital technologies into agro‐food processing enables efficient, traceable, and sustainable production systems. ABSTRACT This review discusses the application of Industry 5.0‐oriented digital technologies in agro‐food ...
Grisel Osorio +5 more
wiley +1 more source
Use of olive pomace in the Bísaro breed feeding: effect on processed meat products sensory quality
, 2022 Five treatments were studied considering the process of obtaining the olive pomace: pressed (PoPr), centrifuged (PoCf), and extracted (PoEx and PoExOO) olive pomace, compared with the control (Ct).
Vasconcelos, Lia +5 more
core
DEVELOPMENT AND EVALUATION OF PINEAPPLE (Ananas comosus [L.] Merr.) POMACE BASED EXTRUDER
, 2014 In large scale juice processing, about 65% of the pineapple is extracted as juice, while the remaining 35% is the by-product called pineapple pomace. Pomace generated from juice processing constitutes a disposal problem and environmental pollution and ...
ODUNTAN, OLUWAFEMI BABATUNDE
core +1 more source