Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods-Reference-Cited by-同舟云学术

Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods

Published:2022-07-11 Issue:14 Volume:11 Page:2043
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Difonzo Graziana^ORCID,Grassi Silvia^ORCID,Paciulli Maria^ORCID

Abstract

Rising challenges for food innovation and environmental issues have led to an increased interest in bio-economy and more sustainable food production [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/11/14/2043/pdf

Reference10 articles.

1. Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

2. Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review

3. Characterization of Feruloyl Esterase from Bacillus pumilus SK52.001 and Its Application in Ferulic Acid Production from De-Starched Wheat Bran

4. Lignocellulose-Degrading Enzymes: A Biotechnology Platform for Ferulic Acid Production from Agro-Industrial Side Streams

5. Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes

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3. Valorization of the potential use of date press cake (date syrup by-product) in food and non-food applications: a review;Frontiers in Sustainable Food Systems;2024-01-11

4. Coffee Silverskin: Unveiling a Versatile Agri-Food By-Product for Ethical Textile Coatings;Communications in Computer and Information Science;2023-12-20

5. Upcycling in the context of biotechnology-based solutions for food quality, loss, and consumer perception;Current Opinion in Biotechnology;2023-06