Valorization of food wastes by implementation of subcritical water extraction: A comprehensive review-Reference-Cited by-同舟云学术

Valorization of food wastes by implementation of subcritical water extraction: A comprehensive review

Published:2024-01 Issue: Volume:143 Page:104316
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Majeed Toiba,Shabir Irtiqa,Srivastava Shivangi,Maqbool Nustrat,Dar Aamir Hussain,Jan Kausar,Pandey Vinay Kumar^ORCID,Shams Rafeeya,Bashir Iqra,Dash Kshirod Kumar,Hanan Entesar,Wani Nazarana Rafique

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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3. Sweet cherry byproducts processed by green extraction techniques as a source of bioactive compounds with antiaging properties;Agulló-Chazarra;Antioxidants,2020

4. Subcritical water hydrolysis for the production of bioactive peptides from tuna skin collagen;Ahmed;The Journal of Supercritical Fluids,2018

5. Extraction of antioxidants from winery wastes using subcritical water;Aliakbarian;The Journal of Supercritical Fluids,2012

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1. Phenolic and Cellulose-Rich Fractions from Subcritical Water Treated Beer Bagasse;2024-07-25

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3. Valorization of Agricultural By-Products (Fragaria vesca) through the Production of Value-Added Micro/Nanostructures Using Electrohydrodynamic Techniques;Foods;2024-04-11