Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Food waste within food supply chains: quantification and potential for change to 2050

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Applications of ultrasound in food technology: Processing, preservation and extraction

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Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

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Encapsulation of polyphenols – a review

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By-products of plant food processing as a source of functional compounds—Recent developments

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Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

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Recent Developments in Microencapsulation of Food Ingredients

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Cold Plasma Decontamination of Foods

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Nanotechnology for the Food and Bioprocessing Industries

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Ultrasound-assisted crystallization (sonocrystallization)

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Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

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Dietary fibre from vegetable products as source of functional ingredients

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Oil-in-water emulsions stabilized by chitin nanocrystal particles

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Recovery, concentration and purification of phenolic compounds by adsorption: A review

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Bioactivity and Analysis of Biophenols Recovered from Olive Mill Waste

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Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies

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Impact of salicylic acid on post-harvest physiology of horticultural crops

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Phytosterols: Applications and recovery methods

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Invited review: Physiological properties of bioactive peptides obtained from whey proteins

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Production of Antioxidant High Dietary Fiber Powder from Carrot Peels

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Utilization of mango peels as a source of pectin and polyphenolics

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Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

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A Knowledge Base for The Recovery of Natural Phenols with Different Solvents

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Utilization of by-products and treatment of waste in the food industry

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The Maillard reaction and its control during food processing. The potential of emerging technologies

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By-products of fruits processing as a source of phytochemicals

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Revealing the Power of the Natural Red Pigment Lycopene

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Chitosan and mint mixture: A new preservative for meat and meat products

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Microwave steam diffusion for extraction of essential oil from orange peel: Kinetic data, extract’s global yield and mechanism

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Characterization of hemicelluloses obtained by classical and ultrasonically assisted extractions from wheat straw

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Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials

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Clarification of high-added value products from olive mill wastewater

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Effect of extraction parameters on the carotenoid recovery from tomato waste

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Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology

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Physical and Sensory Properties of Model Foods Supplemented with Cauliflower Fiber

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Utilization of Plant By-Products for the Recovery of Proteins, Dietary Fibers, Antioxidants, and Colorants

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Liquid membrane technology: fundamentals and review of its applications

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Solvent Free Microwave-Assisted Extraction of Antioxidants from Sea Buckthorn (Hippophae rhamnoides) Food By-Products

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Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology

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Water-based extraction of pectin from flavedo and albedo of orange peels

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Utilizing Waste Products from the Food Production and Processing Industries

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Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

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Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique

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Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract

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Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review

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Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma

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Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass

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Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis.

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Utilization of Cassava for Food

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Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions

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Characterization of pectin, flash-extracted from orange albedo by microwave heating, under pressure

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Recovery and preservation of phenols from olive waste in ethanolic extracts

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Agrowaste-Based Nanofibers as a Probiotic Encapsulant: Fabrication and Characterization

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Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: Effect of sulphur dioxide and thermal treatments

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Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants

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Extraction of interesting organic compounds from olive oil waste

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Rice bran proteins: Properties and food uses

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Nanofiltration of brackish groundwater by using a polypiperazine membrane

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Hydro-Ethanolic Mixtures for the Recovery of Phenols from Mediterranean Plant Materials

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Ultrafiltration optimization for the recovery of β-glucan from oat mill waste

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A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction

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Olive fruit dietary fiber: components, recovery and applications

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Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs

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Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread

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Lactic acid recovery from whey ultrafiltrate fermentation broths and artificial solutions by nanofiltration

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Foam Mat Drying of Alphonso Mango Pulp

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Separate and Concentrate Lactic Acid Using Combination of Nanofiltration and Reverse Osmosis Membranes

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Trends in whey protein fractionation

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Antioxidant Activity of Potato Peel Extracts in a Fish‐Rapeseed Oil Mixture and in Oil‐in‐Water Emulsions

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Recovery of low molecular weight phenols through solid-phase extraction

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The effect of heat processing on the functional properties of pectin contained in olive mill wastewater

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Dietary Fiber Content of Pear and Kiwi Pomaces

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Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions

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Rapid lactose recovery from paneer whey using sonocrystallization: A process optimization

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Optimization of narirutin extraction during washing step of the pectin production from citrus peels

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Impact of Ultrafiltration Membrane Material on Peptide Separation from a Snow Crab Byproduct Hydrolysate by Electrodialysis with Ultrafiltration Membranes

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Recovery of Hesperidin from Orange Peel by Concentration of Extracts on Styrene−Divinylbenzene Resin

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Sustainable edible packaging systems based on active compounds from food processing byproducts: A review

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Review of high-value food waste and food residues biorefineries with focus on unavoidable wastes from processing

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The Food–Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri‐Food Residues

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Characterization of Byproducts Originating from Hemp Oil Processing

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Biorecovery of antioxidants from apple pomace by supercritical fluid extraction

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Olive oil production sector: environmental effects and sustainability challenges

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Feasibility of membrane processes for the recovery and purification of bio-based volatile fatty acids: A comprehensive review

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Non‐Provitamin A and Provitamin A Carotenoids as Immunomodulators: Recommended Dietary Allowance, Therapeutic Index, or Personalized Nutrition?

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High Value-Added Compounds from Food Waste

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Recovery of high added-value componente from food wastes: Conventional, emergine technologies and commercialized applications \nCharis M. Galanakis - Trends in Food Science & Technology 26 (2012) 68e87

Romani, S. (2017) · AMS Campus - AlmaDL

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Specialty chemicals and nutraceuticals production from food industry wastes

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