Food Industry By-Products and Waste Management
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-3261-6_14
Reference40 articles.
1. Helkar PB, Sahoo A, Patil N (2016) Review: food industry by-products used as a functional food ingredients. Int J Waste Resour 6:1–6. https://doi.org/10.4172/2252-5211.1000248
2. Socaci SA, Rugină DO, Diaconeasa ZM, Pop OL, Fărcaș AC, Păucean A, Pintea A (2017) Chapter 1 antioxidant compounds recovered from food wastes in book functional food—improve health through adequate food. InTechOpen, pp 1–21. https://doi.org/10.5772/intechopen.69124
3. Difonzo G, de Gennaro G, Pasqualone A, Caponio F (2022) Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. J Sci Food Agric 102(6):2199–2211. https://doi.org/10.1002/jsfa.11702
4. Galali Y, Omar ZA, Sajadi SM (2020) Biologically active components in by-products of food processing. Food Sci Nutr 8(7):3004–3022. https://doi.org/10.1002/fsn3.1665
5. Struck S, Rohm H (2020) Chapter 1—Fruit processing by-products as food ingredients. In: Galanakis CM (ed) Valorization of fruit processing by-products. Academic Press, pp 1–16. ISBN: 9780128171066. https://doi.org/10.1016/B978-0-12-817106-6.00001-0
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