Every year, the global food industry produces a significant number of wastes and by-products from variety sources. By-products food-processing sector are produced in large quantities, because their undesirable qualities, they frequently wasted, losing important resources. In order to pursue circular economy that refers waste reduction effective management, valorization recently received increased interest. rich bioactive compounds can be used various industrial applications for health...

This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in development value-added yogurt. Pumpkin peel resulting from food processing contains antioxidant components like phenolics, flavonoids, and carotenoids, compounds characterized by high bioactivity. investigated potential incorporating (PPP) into yogurt enhance its nutritional value sensory attributes. Results indicated that incorporation PPP resulted improvements composition, particularly terms...

Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which by-product derived from the industry, has been attracting significant interest as potential functional ingredient for improving overall quality of foods. The present study explores ROP powder improve nutritional value whey cheese. Despite being frequently viewed food processing waste byproduct, source substances, including antioxidants,...

This study explores the nutritional benefits and health implications of omega-3- omega-6-enriched eggs, positioning them within context functional foods aimed at improving public outcomes. With rising consumer interest in nutritionally fortified foods, omega-enriched eggs have emerged as a viable source essential fatty acids, offering potential for cardiovascular health, inflammation reduction, cognitive function. research examines enrichment techniques, particularly dietary modifications...

In response to consumer demand for more sustainable and health-conscious products, the food sector is increasingly shifting towards use of natural additives. Pokeweed (Phytolacca americana L.) a medicinal plant that contains valuable biologically active compounds, including betacyanins, which serve as its red pigments, along with phenolic acids, flavonoids, polyphenolic others. Phytolacca (P. americana) renowned bioactive exhibit anti-inflammatory, anti-mutagenic, antioxidant, anticancer,...

After being harvested, fresh apples and apricots have a high moisture content are put through drying process to reduce waste lengthen shelf life. This study intends evaluate the physicochemical parameters during removal product heating in order conduct an experimental investigation of convective pilot installation. The agent’s temperature and/or speed can be adjusted using About raw materials: (Neptun variety) were dried cut into halves, while (Golden Delicious 4 mm thick slices. fruits’...

The dehydration of agricultural products is a topic research covering the preservation and conservation quality food items. actual tasks environmental protection include creating novel solutions to reduce energy needs exothermic consequences bulk industrial processes. Due fact that air temperature velocity in seed layer are not uniform, currently employed dryers have significant requirements generate lot heat. A device addresses this problem was developed now subject patent application....

The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that member of the Ericaceae family and well-known for its stunning flowers. To improve yogurt’s nutritional profile sensory qualities, this study investigates an innovative application flower powder (RFP). potential health benefits flowers, which are rich source bioactive compounds such as polyphenols antioxidants, have attracted attention. Consequently, physicochemical, phytochemical,...

Introduction: Carrot is one of the most commonly used vegetables for human nutrition due to high vitamin and fibre content. Drying oldest methods food preservation, it represents a very important aspect processing. Sun drying common method preserve agricultural products in tropical countries; this technique extremely weather dependent, has problems contamination with dust, soil, sand particles insects. Also, required time can be quite long. Therefore, using solar hot-air dryers, which are...

This study outlines a comprehensive examination of risks and hazards in three egg sorting packing stations, covering the entire process from supplier selection evaluation to delivery chain stores. The analysis is conducted within framework Codex Alimentarius GFSI-integrated food safety programs. Salmonella greatest significant threat. To enhance Hazard Analysis Critical Control Points (HACCP), preparatory programs were incorporated into quality management system (QMS) by monitoring assessing...

The study's objective was to investigate changes in the fatty acid composition of cow milk general and 80 Romanian Spotted cows' husbandry feeding systems particular (grazing – GC group vs. stabulation SC group). ultimate determine if that happened also transferred finished product. Also, influence raw quality produced by both evaluated when yogurt made from it. gathered May, July, September used for yogurt-making process study, which lasted May October. As comparison SC,...

Large amounts of chemicals with useful properties can be found in by-products the processing grapes. Consumer interest functional foods has increased recently, dairy products dominating this market. Constituents from grape-based that are naturally occurring grapes have potential to enhance qualities and lessen environmental damage. As a result, goal research is provide crucial information on use grape skin powder as helpful ingredient manufacture cheese. In study, (GSP) was added cheese...

The study’s objective was to investigate changes in the fatty acid composition of cow milk general and 80 Romanian Spotted cows’ husbandry feeding systems particular (grazing–GC group vs. stabulation–SC group). ultimate determine if that happened also transferred finished product. Also, influence quality raw produced by both evaluated when yogurt made from it. gathered May, July September used for yogurt-making process study, which lasted May October. In comparison SC, grazed caws had larger...

Clean-label products are defined as foods and beverages formulated with simple, natural, familiar ingredients, instead of using artificial ingredients additives. The clean label movement has gained popularity because a rise in consumer demand for authentic, transparent, healthier beverages. In the post-COVID-19 era, trend evolved considerably, indicating shift preferences demands. COVID 19 pandemic had significant effect on behavior, particularly regarding food safety clear labels. According...

The dehydration of the products vegetable origin is a complex technological process, involving heat and mass transfer, which largely affected by nature characteristics fruits, but also technical performances equipment. Experimental laboratory tests must be performed in order to evaluate effect importance these parameters, using equipments are able reproduce process. In achieve goals specialized test rig was designed built. allows different experiments carried out; all parameters that affect...

Abstract. The objective of this study is the kinetics process drying pears cv. Conference, Abate and Lucas with a laboratory dryer, in order to identify at which level humidity maximum speed evaporation achieved temperature slices begin change (colour shape) determine one three tested varieties offers best properties for drying, will ensure that final product technologically organoleptically most acceptable. Drying parameters were same all varieties: 2 hours air 90oC, 80oC, 70 C 60o C.Â...

Green malt is a semiindustrialized product obtained from barley and it represents natural product, rich in enzymes vitamins. In this paper were conducted laboratory researches to determine the optimum working regime for obtaining barley. The research was laboratory, which equipped with Jacobsen germination machine, helped projecting realizing different work methods green malt. experiments performed considered conditions of barley, such as measurement monitoring time, water level temperature...

This study aimed to explore the utilization of pumpkin by-products as a functional ingredient in development value-added yogurt. Pumpkin peel resulting from food processing contains antioxidant components like phenolics, flavonoids, and carotenoids, compounds characterized by high bioactivity. investigated potential incorporating powder (PPP) into yogurt enhance its nutritional value sensory attributes.Results indicated that incorporation PPP resulted improvements composition, particularly...