Journal ArticleDOI
Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges
TLDR
In this paper, the authors explore the possibility of adapting the latest technologies in the recovery downstream processing of agricultural by-products in the context of nutraceuticals, with the aim of inspiring researchers to investigate the critical parameters that prevent broad commercial implementation of emerging technologies in particular application.About:
This article is published in Food and Bioproducts Processing.The article was published on 2013-10-01. It has received 390 citations till now. The article focuses on the topics: Emerging technologies.read more
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Journal ArticleDOI
Pressure-driven membrane processes involved in waste management in agro-food industries: A viewpoint
TL;DR: In this paper, pressure-driven membrane technologies (i.e., microfiltration, ultrafiltration and nanofiltration) are a latent alternative for the integral management of agro-food byproducts, which are commonly produced in food processing industries.
Book ChapterDOI
Chapter 3 – Carbohydrates
TL;DR: In this article, the effects of conventional and emerging technologies on carbohydrate properties as well as their induced modifications during processing, extraction, and preservation procedures are discussed, with special emphasis on carbohydrates with a carbon chain length up to nine carbon atoms and to inulin and starch.
Journal ArticleDOI
Modeling and Optimization of Ultrasound Assisted Extraction Parameters using Response Surface Methodology for Water Soluble Polysaccharide Extraction from Hazelnut Skin
Tuncay Yilmaz,Şebnem Tavman +1 more
TL;DR: In this paper, the authors evaluate optimum process conditions for water soluble polysaccharides (WSP) of plant waste materials such as hazelnut skin by using response surface methodologies (RSM).
Book ChapterDOI
Bioactive Peptides from Legumes and Their Bioavailability
TL;DR: The results show that the nature of BPs varies greatly depending on the legume source and the production method, and some BPs showed increased bio-accessibility and bio-availability after being hydrolyzed by digestive enzymes.
Journal ArticleDOI
Ultrasonic Processing of Food Waste to Generate Value-Added Products
Yu Wu,Shunyu Yao,Bhakti Anand Narale,Akalya Shanmugam,Srinivas Mettu,Muthupandian Ashokkumar +5 more
TL;DR: In this article , the authors discuss the use of ultrasound for the valorisation of food and agricultural waste and highlight the potential of ultrasound processing to transform waste from the food and agriculture industry into value-added products.
References
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Journal ArticleDOI
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
TL;DR: In this paper, the authors classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product.
Journal ArticleDOI
Flavonoids as Nutraceuticals: A Review
TL;DR: In this article, the authors proposed a structure-classification method for plant phenolic compounds, namely, Bioflavonoids, for predicting and controlling food quality, and showed that a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting food quality.
Journal ArticleDOI
Supercritical fluid extraction: Recent advances and applications
TL;DR: It is remarkable the strong impact of SFE to extract high value compounds from food and natural products but also its increasing importance in areas such as heavy metals recovery, enantiomeric resolution or drug delivery systems.
Journal ArticleDOI
The use of ultrasonics for nanoemulsion preparation
Sandra E. Kentish,Tim J. Wooster,Muthupandian Ashokkumar,S. Balachandran,Raymond Mawson,Lloyd Simons +5 more
TL;DR: In this paper, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24-kHz, achieving a mean droplet size as low as 135-±-5nm using a mixture of flaxseed oil and water.
Journal ArticleDOI
Nanoemulsions for Food Applications: Development and Characterization
TL;DR: The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community as discussed by the authors, which is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability.