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Luis A. Trujillo-Cayado, Irene García-Domínguez, Azahara Rodríguez-Luna, Elena Hurtado-Fernández and Jenifer Santos
The use of cricket protein in emulsions is in line with the growing interest in sustainable food sources, as crickets require minimal resources and produce lower greenhouse gas emissions than traditional livestock. Research in this area suggests that inc...
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Tharindu R. L. Senadheera, Abul Hossain and Fereidoon Shahidi
The structurally diverse bioactive compounds found in marine organisms represent valuable resources for the food and pharmaceutical industries. The marine ecosystem encompasses over half of the world?s biota, providing an extensive range of bioactive com...
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Sharmin Suraiya, Suraiya Afrin Bristy, Md. Sadek Ali, Anusree Biswas, Md. Rasal Ali and Monjurul Haq
The rapid and unprecedented expansion of the global population highlights concerns about the sufficiency of food resources to sustain this growth. This study investigates and substantiates the feasibility of renewable food resources in order to meet the ...
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Mohammed Saeed Alkaltham, Khizar Hayat, Ahmad Mohammad Salamatullah, Mohammed Asif Ahmed and Amro B. Hassan
Leptadenia pyrotechnica is considered a wild herb used to enhance the palatability of food, particularly in the Gulf region. The effect of microwave (5, 8, and 10 min at 900 W) and hot-air heating (60, 120, and 180 min at 100 °C) on the phenolic compound...
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Antonio Gattuso, Amalia Piscopo, Rosa Romeo, Alessandra De Bruno and Marco Poiana
The purpose of this study was to select the best green extraction technique to recover the bioactive compounds in Calabrian Bergamot waste (Pomace). Different experimental variables such as solvent, time, and temperature were tested and the main physicoc...
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Kang Hyun Lee, Youngsang Chun, Ja Hyun Lee, Jong Uk Lee, Taek Lee and Hah Young Yoo
Mandarin peels (MPs), a food-processing residue, have several restrictions on their disposal and can cause serious environmental pollution. In this study, MP was used to fabricate a functional bioelastomer with antioxidant and antibacterial activities. B...
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Jackson Williams, Andrew J. McKune and Nenad Naumovski
Functional foods and beverages are becoming one of the leading food products on the global market today. This is predominately due to the consumer, industry and research-related interests in the use of food-derived products for the management of several ...
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Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Konstantina Kotsou, Martha Mantiniotou, Eleni Bozinou and Stavros I. Lalas
Watermelon (Citrullus lanatus) is a popular fruit worldwide due to its refreshing taste and its high water content (92% of its weight). According to the phytochemistry of the plant, carbohydrates, saponins, glycosides, steroids, alkaloids, polyphenols, f...
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Alexandra Madalina Mateescu, Andru?a Elena Mure?an, Andreea Pu?ca?, Vlad Mure?an, Radu E. Sestras and Sevasti?a Muste
As is well known, apples are the most complex fruit in terms of nutritional compounds, with a high content of fiber, vitamins (vitamins C, A, B3), and minerals. Both fruits and vegetables are important sources of nutrients for infants? nutrition and heal...
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Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco and Giovanna Giovinazzo
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important unders...
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