Advances in Food and Nutrition Research Advances in Food and Nutrition Research RSS feedThis is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Valorization of cocoa, tea and coffee processing by-products-wastes
Adv Food Nutr Res. 2023;107:91-130. doi: 10.1016/bs.afnr.2023.03.003. Epub 2023 Apr 7.ABSTRACTThe growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the env...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Kouame Fulbert Oussou Gamze Guclu Hasim Kelebek Serkan Selli Source Type: research

Valorization of fruit and vegetable processing by-products/wastes
Adv Food Nutr Res. 2023;107:1-39. doi: 10.1016/bs.afnr.2023.06.002. Epub 2023 Sep 22.ABSTRACTFruit and vegetable processing by-products and wastes are of great importance due to their high production volumes and their composition containing different functional compounds. Particularly, apple, grape, citrus, and tomato pomaces, potato peel, olive mill wastewater, olive pomace and olive leaves are the main by-products that are produced during processing. Besides conventional techniques, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction (sub-critical water extraction), supercritical ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Gulay Ozkan Deniz G ünal-Köroğlu Esra Capanoglu Source Type: research

Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing
Adv Food Nutr Res. 2023;107:131-174. doi: 10.1016/bs.afnr.2023.03.004. Epub 2023 Apr 1.ABSTRACTWastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the recovery of value-added ingredients and bioactives from the wastes and by-products is the utilization of the most efficient extraction technique. This work is an overview of the classification of wastes and by-products of nuts, seeds, cereals and legumes processing, the methods used in the ext...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Gizem Sevval Tomar Rukiye Gundogan Asli Can Karaca Michael Nickerson Source Type: research

Harnessing value and sustainability: Fish waste valorization and the production of valuable byproducts
Adv Food Nutr Res. 2023;107:175-192. doi: 10.1016/bs.afnr.2023.08.001. Epub 2023 Oct 7.ABSTRACTThe valorization of by-products, that are residual materials resulting from commercial product manufacturing, holds significant potential in various industries such as food, agrochemical, medical, and pharmaceutical sectors. This chapter explores the utilization of fish waste as a means to achieve sustainability in fish resources and enhance the production of profitable products. By developing cost-effective technologies, the abundant global supply of fish by-products can be transformed into low-cost sources of proteins and funct...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Sahana M D Amjad K Balange P Layana Bejawada Chanikya Naidu Source Type: research

Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research