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Disposal of by-products from the processing of plant foods is a major industry concern, but these by-products are also promising sources of compounds with technological or nutritional properties and are now being considered as a possible source of functional compounds. The common bean (Phaseolus vulgaris L.), which contains a high protein content, fiber, and other critical minerals for humans, is one of the most significant pulses in the world. The objective of this work is to exploit the properties of common bean...

The difficulty facing the food industry in the future is sustainability, a topic that has received a lot of attention in recent years. The recovery, recycling, and valuing of food by-products is one of the many methods suggested to encourage the development of a sustainable food system. The most abundant sources of bioactive chemicals and byproducts that can be used to create new functional ingredients for foods are found in fruits and vegetables. In this paper, the possibility of using by-products of wine industr...

The paper presents elements of great interest of some researches referring to strategies and processes to reduce the level of alcohol in wine. In recent years, various methods of reducing the alcoholic concentration of wines have been developed, methods like improved technologies of grapes growing, and also developing new ways of removing alcohol from wine. When selecting the method of correcting the alcohol level there must be analyzed various factors such as: the type of wine, the amount of wine produced, the co...

The paper presents elements of great interest of some researches referring to strategies and processes to reduce the level of alcohol in wine. In recent years, various methods of reducing the alcoholic concentration of wines have been developed, methods like improved technologies of grapes growing, and also developing new ways of removing alcohol from wine. When selecting the method of correcting the alcohol level there must be analyzed various factors such as: the type of wine, the amount of wine produced, the co...