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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The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis.
TL;DR: The current article explores the food systems in the era of the COVID-19 pandemic crisis, providing insights about the properties of bioactive ingredients of foods and herbs for the support of the human immune system against infections before discussing the possibility of CO VID-19 transmission through the food chain.
Journal ArticleDOI
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
TL;DR: In this paper, a review of the potential of alternative extraction methodologies for the recovery of antioxidant bioactive compounds from winery wastes and by-products is presented, where several parameters are influencing the choice of technology used to recover these compounds, such as the matrix being processed, the selectivity, the energy consumption, the equipment cost, and the value of the extract.
Journal ArticleDOI
Antioxidants: Characterization, natural sources, extraction and analysis
Mircea Oroian,Isabel Escriche +1 more
TL;DR: In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols.
Journal ArticleDOI
Impact of COVID-19 on the food supply chain
Serpil Aday,Mehmet Seckin Aday +1 more
TL;DR: In this paper, the authors evaluate the impact of COVID-19 on the agriculture and food sector and summarize the recommendations required to reduce and control the effect of the pandemic.
Journal ArticleDOI
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Mirela Marić,Antonela Ninčević Grassino,Zhenzhou Zhu,Francisco J. Barba,Mladen Brnčić,Suzana Rimac Brnčić +5 more
TL;DR: In this article, a review of pectin extraction from food waste and by-products is presented, focusing on the conventional and innovative processing techniques (microwave extraction, enzymatic extraction, ultrasound-assisted extraction).
References
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Journal ArticleDOI
High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods
H. Mújica-Paz,A. Valdez-Fragoso,Carole Tonello Samson,Jorge Welti-Chanes,J. Antonio Torres,J. Antonio Torres +5 more
TL;DR: An analysis of alternatives to achieve the inactivation of bacterial spores at the lowest temperature possible highlights the need for additional research on the use of germinants.
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Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel.
TL;DR: This research clearly demonstrated the superiority of PUAE for producing antioxidants from peel of pomegranate marc using ultrasound-assisted extraction in continuous and pulsed modes.
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Drying Technology: Trends and Applications in Postharvest Processing
Arun S. Mujumdar,Chung Lim Law +1 more
TL;DR: The authors summarizes some of the emerging drying methods and selected recent developments applicable to postharvest processing, including heat pump-assisted drying with multimode and time-varying heat input, low and atmospheric pressure superheated steam drying, modified atmosphere drying, intermittent batch drying, osmotic pretreatments, microwave-vacuum drying, etc.
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High-pressure processing of fish and fish products
TL;DR: In this paper, the effects of high hydrostatic pressure on fish tissues have gradually revealed the benefits and defects of this novel processing technology, and several commercial fruit and vegetable products have already been put on sale.
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A Knowledge Base for The Recovery of Natural Phenols with Different Solvents
TL;DR: In this article, the prediction of activity coefficients of fifteen natural phenols (tyrosol, hydroxytyrosols, oleuropein, caffeic, cinnamic, pcoumaric, ferulic, gallic, p-hydroxyphenyl acetic, protocatechuic, rosmarinic, sinapic, syringic, and vanillic acid) in seven solvents (water, ethanol, methanol, acetone, dichloromethane, ethyl acetate, and dieth