Introduction to the Special Issue "Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in the Food Sector"
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Abstract
We are pleased to present this Special Issue, which includes five papers that highlight important research activities in the field of fruit and vegetable by-product valorization [...].
References
1.
Panza O, Lacivita V, Conte A, Del Nobile M
. Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling. Foods. 2022; 11(14).
PMC: 9322104.
DOI: 10.3390/foods11142016.
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2.
Amaya-Cruz D, Perez-Ramirez I, Delgado-Garcia J, Mondragon-Jacobo C, Dector-Espinoza A, Reynoso-Camacho R
. An integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities. Food Chem. 2018; 278:568-578.
DOI: 10.1016/j.foodchem.2018.11.031.
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3.
Otalora Gonzalez C, Schelegueda L, Pizones Ruiz-Henestrosa V, Campos C, Basanta M, Gerschenson L
. Cassava Starch Films with Anthocyanins and Betalains from Agroindustrial by-Products: Their Use for Intelligent Label Development. Foods. 2022; 11(21).
PMC: 9653633.
DOI: 10.3390/foods11213361.
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4.
Bigi F, Maurizzi E, Haghighi H, Siesler H, Licciardello F, Pulvirenti A
. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. Foods. 2023; 12(5).
PMC: 10001245.
DOI: 10.3390/foods12050960.
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5.
Ferrentino G, Asaduzzaman M, Scampicchio M
. Current technologies and new insights for the recovery of high valuable compounds from fruits by-products. Crit Rev Food Sci Nutr. 2016; 58(3):386-404.
DOI: 10.1080/10408398.2016.1180589.
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