Cited by 1,240Agricultural and Biological ResearchProtein Hydrolysis and Bioactive PeptidesFood Waste Reduction and Sustainability

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

Galanakis, Charis M.·2012·Trends in Food Science & Technology

DOI 10.1016/j.tifs.2012.03.003

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Abstract

Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products. The goal of the current article is to classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety and cost aspects were discussed, too, while a survey of patented methodologies leading to real products was listed, with a final purpose of discussing the prevalent problems that restrict the commercialization of similar procedures.

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Authors: Galanakis, C. M.
Affiliations: Cyprus University of Technology (CY)
Corresponding author: Galanakis, Charis M.
ORCID: Galanakis, Charis M.
Venue: Trends in Food Science & Technology
Publisher: Elsevier BV
Published: 2012-08
Volume: 26
Issue: 2
Pages: 68-87
ISSN: 0924-2244 (ISSN-L)
DOI: 10.1016/j.tifs.2012.03.003
OpenAlex: W2084757038
Cited by: 1,240
References: 125
Citations by year: 2026: 87 · 2025: 58 · 2024: 60 · 2023: 76 · 2022: 97 · 2021: 151 · 2020: 156 · 2019: 110 · 2018: 108 · 2017: 110 · 2016: 86 · 2015: 79 · 2014: 42 · 2013: 12 · 2012: 7
FWCI: 68.86
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Trends in Food Science & Technology (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
Keywords: food waste valorization, value-added chemicals, functional additives, food waste recycling, emerging technologies, encapsulation, food safety, commercialization barriers, patents

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

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