Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review-Reference-Cited by-同舟云学术

Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review

Published:2024-04 Issue: Volume:58 Page:103751
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Tarchi Ines,Boudalia Sofiane,Ozogul Fatih,Câmara José S.,Bhat Zuhaib F.,Hassoun Abdo,Perestrelo Rosa,Bouaziz Mohamed,Nurmilah Siti,Cahyana Yana,Aït-Kaddour Abderrahmane

Funder

ARDITI - Regional Agency for the Development of Research, Technology and Innovation

FCT

VetAgro Sup

University of Sfax

Publisher

Elsevier BV

Reference109 articles.

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3. A comprehensive review of bioactive compounds from lactic acid bacteria: Potential functions as functional food in dietetics and the food industry;Abdul Hakim;Foods,2023

4. Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy;Aliakbarian;Food Science and Technology,2015

5. Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs;Ariza;Food Chemistry,2018

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