Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review-Reference-Cited by-同舟云学术

Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review

Published:2022-11-10 Issue:1 Volume:25 Page:2457-2476
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Kainat Sumaya¹,Arshad Muhamad Sajid²,Khalid Waseem²,Zubair Khalid Muhammad²,Koraqi Hyrije³,Afzal Muhammad Faizan²,Noreen Sana⁴,Aziz Zaira⁵,Al-Farga Ammar⁶

Affiliation:

1. Department of Chemistry, University of Engineering and Technology, Lahore, Pakistan

2. Department of Food Science, Government College University, Faisalabad, Pakistan

3. Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, Pristina, Kosovo

4. University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan

5. General Medicine, Pakistan institute of Medical Sciences, Islamabad, Pakistan

6. Department of Food Science, Faculty of Agriculture, Ibb University, Ibb Yemen

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2144884

Reference135 articles.

1. Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges

2. Smart Packaging: Opportunities and Challenges

3. The impact of COVID-19 pandemic on food waste behaviour of young people

4. Biswal, S.; Ray, M. Fermentation of Agro–Based Waste and Residues from Different Sectors: A Review‖.Int. J. Agric. Sci. 2017, 7(2), 425–432. www.tjprc.org

5. Current trends of tropical fruit waste utilization

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties;Food Chemistry: X;2024-10

2. Unlocking the green potential: sustainable extraction of bioactives from orange peel waste for environmental and health benefits;Journal of Food Measurement and Characterization;2024-08-23

3. Valorization of Fruit and Vegetable Waste into Sustainable and Value-Added Materials;Waste;2024-07-27

4. Transformative upcycling of fruit-vegetable waste for nutraceutical and pharmaceutical breakthroughs and circular economy evolution;Process Safety and Environmental Protection;2024-07

5. Antimicrobial Activities and Mode of Action of Bioactive Substances from Vegetable and Fruit Byproducts as a Current Option for Valorization;Waste and Biomass Valorization;2024-06-29