A Cihan University-Erbil Lecturer Published a Research Article with John Wiley and Sons Ltd

Yaseen Galali from the Department of Nutrition at Cihan University-Erbil published a research article entitled Biologically active components in by-products of food processing in the Journal of Food Science and Nutrition

About the author:

Name: Yaseen Galali
Qualification: MSC
Academic rank: Lecturer
Affiliation: Department of Nutrition, Cihan University-Erbil
TAP: https://sites.google.com/a/cihanuniversity.edu.iq/yaseen-mammand/

Google Scholar account: https://scholar.google.com/citations?user=rw38D5MAAAAJ&hl=en


 Journal Coverage:

Title: Food Science and Nutrition

Science Citation Index
Science Citation Index Expanded
Clarivate Analytics (Wos: IF =1.74)
Publisher: John Wiley and Sons Ltd

Country: United Kingdom


About the Paper:

Title:Biologically active components in by-products of food processing.
DOI:  https://doi.org/10.1002/fsn3.1665


Food by‐products happen at various stages of production and processing at home and on commercial scales. In recent years, because of the fast‐growing food companies and production, food processing by‐products have gained a lot of interest and attracted many technical and health professionals as well as policymakers internally and internationally. Also, concerns are increasing about food by‐products due to their ecological and environmental impact on the planet. This is particularly of concern when large companies emit. Large quantities of food by‐products are thrown into an environment in which they can be exploited technically, medicinally, and pharmaceutically. This is due to their chemical composition and biologically active compounds of the by‐products. Therefore, this systematic review focuses on the food by‐product biological compounds present in different parts of the food products, particularly in some common foods such as fruits, vegetables, cereals, dairy products, meat, eggs, nuts, coffee, and tea. Moreover, the review also explains the kind of biologically active compounds and their quantity not just inedible foods, but also in part and types of the by‐product which then can be reused and recycled into different processes in order to extract and get benefit from.

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