Πράσινη Ανάκτηση και Επεξεργασία Τροφίμων

kostas18/11/2025

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Πρασίνη Ανάκτηση και Τεχνολογία Τροφίμων

Cold plasma treatment of orange juice using multipin-plane electrical discharge

A comprehensive review of recent development in extraction and encapsulation techniques of betalains

Creating new opportunities for sustainable food packaging through dimensions of industry 4.0: New insights into the food waste perspective

Carica papaya Seed and Peel Biowaste Valorization: Biorefinery Advances and Extraction Optimization

Non-ionic surfactants-mediated green extraction of polyphenols from red grape pomace

Optimization and encapsulation of phenolic compounds from the tea of maize husk using maltodextrin and different drying techniques

Co-extraction of lycopene and pectin from pink guava decanter by water-induced colloidal complexation: optimization and techno-economic assessment

Carboxylic acid-based deep eutectic solvents combined with innovative extraction techniques for greener extraction of phenolic compounds from sumac

Green and highly efficient extraction of phenolic compounds and antioxidant capacity from Kinkeliba by NADESs using maceration, ultrasound-assisted extraction and homogenate-assisted extraction

A comprehensive review on current and emerging technologies towards the valorization of bio-based wastes and by-products from foods

Design of Experiments (DoE) to model phenolic compounds recovery from grape pomace using ultrasounds

Isolation and characterisation of milk-derived amyloid-like protein aggregates (MAPA) from Cottage Cheese

Optimization and encapsulation of phenolic compounds extracted from maize waste by freeze-drying, spray-drying, and microwave-drying using maltodextrin

Valorisation of carrot peel waste by water-induced hydrocolloidal complexation for extraction of carotenoids and pectin

Vacuum-assisted osmotic dehydration of autumn olive berries: modeling of mass transfer kinetics and quality assessment

Optimization of drying process for Rosa pimpinellifolia L. fruit based on bioactive compounds and modeling of drying process

Recovery and stabilization of anthocyanins and phenolic antioxidants of Roselle with hydrophilic deep eutectic solvents

Extraction of carotenoids from tomato pomace via water-induced hydrocolloidal complexation

Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron

A facile water-induced complexation of lycopene and pectin from pink guava byproduct: extraction, characterization and kinetic studies

Inhibitory effects of high-pressure treatment on microbial growth and biogenic amine formation in marinated herring inoculated with Morganella psychrotolerans

Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds from steviol glycosides from Stevia rebaudiana Bertoni leaves

Phenols recovered from olive mill wastewater as additives in meat products

Inhibitory effects of high-pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum-packed herring

Modeling in food and bioproducts processing using Boltzmann entropy equation: a viewpoint of future perspectives

Nutraceuticals retrieved from food processing waste

Extraction of phytochemicals using hydrotropic solvents

High voltage electrical discharges, pulsed electric field and ultrasounds assisted extraction of protein and phenolic compounds from olive kernel

Fruit juice sonication: Implications on food safety, physicochemical and nutritional properties

Separation of functional macromolecules and micromolecules: from ultrafiltration to the border of nanofiltration

Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries

The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: Extraction, degradation and applications

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

Two level factorial design for the optimization of phenolics and flavonoids recovery from palm kernel by-product

Separation and recovery of proteins and sugars from Halloumi cheese whey

Editorial of Special Issue on “Recovery and utilization of valuable compounds from food processing by-products”

Recovery and fractionation of different phenolic classes from winery sludge via membrane filtration

Recovery and removal of phenolic compounds from olive mill wastewater

Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges

A knowledge base for the recovery of natural phenols with different solvents

Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications

Hydro-ethanolic mixtures for the recovery of phenols from Mediterranean plant materials

Recovery and preservation of phenols from olive waste in ethanolic extracts

Ultrafiltration optimization for the recovery of β-glucan from oat mill waste

The effect of heat processing on the functional properties of pectin contained in olive mill wastewater

A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction

Clarification of high-added value products from olive mill wastewater

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