Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review.

Autor: Chabi IB; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin., Zannou O; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin., Dedehou ESCA; Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture (UNA), BP 114, Sakété, Benin., Ayegnon BP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin., Oscar Odouaro OB; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin., Maqsood S; Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.; National Water and Energy Center, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates., Galanakis CM; Research & Innovation Department, Galanakis Laboratories, Chania, Greece.; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria.; College of Science, Taif University, Taif, Saudi Arabia., Pierre Polycarpe Kayodé A; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin.

Publikováno v: Heliyon [Heliyon] 2024 Jan 29; Vol. 10 (3), pp. e25261. Date of Electronic Publication: 2024 Jan 29 (Print Publication: 2024).

New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties.

Autor: Chabi IB; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Aïssi MV; Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles Université Nationale d'Agriculture Sakété Benin., Zannou O; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Kpoclou YE; Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles Université Nationale d'Agriculture Sakété Benin., Ayegnon BP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Badoussi ME; Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées Université Nationale des Sciences Technologies Ingénierie et Mathématiques Abomey Benin., Ballogou VY; Unité de Recherche en Génie Enzymatique et Alimentaire, Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey-Calavi Université d'Abomey-Calavi Cotonou Benin., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone Tarsus University Mersin Turkey., Mousavi Khaneghah A; Department of Fruit and Vegetable Product Technology Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute Warsaw Poland., Kayodé APP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2023 Nov 20; Vol. 12 (2), pp. 907-920. Date of Electronic Publication: 2023 Nov 20 (Print Publication: 2024).

Nanoencapsulation of Cyanidin 3- O -Glucoside: Purpose, Technique, Bioavailability, and Stability.

Autor: Zannou O; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey.; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Oussou KF; Department of Food Engineering, Faculty of Agriculture, Çukurova University, 01330 Adana, Turkey., Chabi IB; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Awad NMH; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey., Aïssi MV; School of Sciences and Techniques for the Conservation and Processing of Agricultural Products, National University of Agriculture, Sakété 00 BP 144, Benin., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey., Mortas M; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey., Oz F; Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Turkey., Proestos C; Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece., Kayodé APP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin.

Publikováno v: Nanomaterials (Basel, Switzerland) [Nanomaterials (Basel)] 2023 Feb 03; Vol. 13 (3). Date of Electronic Publication: 2023 Feb 03.