A Holistic Approach to Sustainable Food Waste Management and Residue Utilization
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-30683-9_10
Reference134 articles.
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3. Aldaco R, Hoehn D, Laso J, Margallo M, Ruiz-Salmón J, Cristobal J, Kahhat R, Villanueva-Rey P, Bala A, Batlle-Bayer L, Fullana-i-Palmer P, Irabien A, Vazquez-Rowe I (2020) Food waste management during the COVID-19 outbreak: a holistic climate, economic and nutritional approach. Sci Total Environ 742:140524. https://doi.org/10.1016/j.scitotenv.2020.140524
4. Alzuwaid NT, Pleming D, Fellows CM, Sissons M (2021) Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties. Food Chem 334:127497. https://doi.org/10.1016/j.foodchem.2020.127497
5. Arikan EB, Canli O, Caro Y, Dufossé L, Dizge N (2020) Production of bio-based pigments from food processing industry by-products (apple, pomegranate, black carrot, red beet pulps) using aspergillus carbonarius. J Fungi 6:1–18. https://doi.org/10.3390/jof6040240
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