Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity-Reference-Cited by-同舟云学术

Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity

Published:2023-06-27 Issue: Volume: Page:1-25
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Vilas-Franquesa Arnau¹²,Casertano Melania¹,Tresserra-Rimbau Anna³,Vallverdú-Queralt Anna³,Torres-León Cristian⁴^ORCID

Affiliation:

1. Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands

2. Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain, Bellaterra, Spain

3. Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain

4. Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autonoma de Coahuila, Unidad Torreón, Viesca, Coahuila, Mexico

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2227261

Reference169 articles.

1. Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity

2. Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

3. Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)

4. Lactic Acid Production from Lignocellulose – A Review of Major Challenges and Selected Solutions

5. Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions

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