Cargando…

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, l...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tlais, Ali Zein Alabiden, Fiorino, Giuseppina Maria, Polo, Andrea, Filannino, Pasquale, Di Cagno, Raffaella
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7412346/ https://www.ncbi.nlm.nih.gov/pubmed/32629805 http://dx.doi.org/10.3390/molecules25132987

Ejemplares similares

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation
por: M’hir, Sana, et al.
Publicado: (2021)

Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2023)

Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2022)

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen
por: Filannino, Pasquale, et al.
Publicado: (2021)

How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2022)

Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements
por: Cappello, Claudia, et al.
Publicado: (2023)

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products
por: Acin-Albiac, Marta, et al.
Publicado: (2021)

Green Extraction of Carotenoids from Fruit and Vegetable Byproducts: A Review
por: Kultys, Ewelina, et al.
Publicado: (2022)

Microbial Metabolic Pathways and the “Fermented Plant Foods—Human Health” Axis
por: Di Cagno, Raffaella, et al.
Publicado: (2021)

Valorization of Cereal Based Biorefinery Byproducts: Reality and Expectations
por: ElMekawy, Ahmed, et al.
Publicado: (2013)

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications
por: Krause, Magdalena, et al.
Publicado: (2023)

Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation
por: Filannino, Pasquale, et al.
Publicado: (2021)

Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
por: Ayala-Zavala, JF, et al.
Publicado: (2010)

Microbial high throughput phenomics: The potential of an irreplaceable omics
por: Acin-Albiac, Marta, et al.
Publicado: (2020)

Heats of combustion representative of the carbohydrate mass contained in fruits, vegetables, or cereals
por: Martínez‐Navarro, Ana‐Guadalupe, et al.
Publicado: (2019)

Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach
por: Cappello, Claudia, et al.
Publicado: (2023)

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling
por: Ameur, Hana, et al.
Publicado: (2022)

Nutritional value and in situ degradability of fruit-vegetable byproducts and their feeding effects on performance of growing Hanwoo steers
por: Song, Keun Hong, et al.
Publicado: (2020)

Mycotoxin Contamination in the EU Feed Supply Chain: A Focus on Cereal Byproducts
por: Pinotti, Luciano, et al.
Publicado: (2016)

Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals
por: Rahman, S.M.E., et al.
Publicado: (2021)

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept
por: Acín Albiac, Marta, et al.
Publicado: (2020)

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury
por: Di Cagno, Raffaella, et al.
Publicado: (2019)

Phenolic Compounds in the Potato and Its Byproducts: An Overview
por: Akyol, Hazal, et al.
Publicado: (2016)

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.
por: Pontonio, Erica, et al.
Publicado: (2018)

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
por: Cantatore, Vincenzo, et al.
Publicado: (2019)

Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and Legumes
por: Dwivedi, Sangam L., et al.
Publicado: (2016)

Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications
por: Ricci, Annalisa, et al.
Publicado: (2021)

Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts
por: Erskine, Ezgi, et al.
Publicado: (2023)

Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches
por: Filannino, Pasquale, et al.
Publicado: (2016)

How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain
por: Acin‐Albiac, Marta, et al.
Publicado: (2021)

Proteomic Advances in Cereal and Vegetable Crops
por: Agregán, Rubén, et al.
Publicado: (2021)

Measurement of Available Carbohydrates in Cereal and Cereal Products, Dairy Products, Vegetables, Fruit, and Related Food Products and Animal Feeds: First Action 2020.07
por: McCleary, Barry V, et al.
Publicado: (2021)

Diets high in vegetables, fruits, cereals, and tubers as a protective factor for metabolic syndrome in bank employees
por: Cattafesta, Monica, et al.
Publicado: (2018)

Contribution of Fruit, Vegetables, Whole Cereals, and Legumes To Total Fibre Intake in Adult Croatian Dalmatian Population
por: Sarić, Marijana Matek, et al.
Publicado: (2020)

Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry—A Review on Treatment Methods
por: Iqbal, Shahab, et al.
Publicado: (2022)

Editorial: Recent Advances of Near Infrared Applications in Fruits and Byproducts
por: Hernández-Hierro, José Miguel, et al.
Publicado: (2022)

Sampling of cereals and cereal-based foods for the determination of ochratoxin A: an overview
por: Tittlemier, S.A., et al.
Publicado: (2011)

Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
por: Filannino, Pasquale, et al.
Publicado: (2016)

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
por: Filannino, Pasquale, et al.
Publicado: (2016)

Polyphenols and Alkaloids in Byproducts of Longan Fruits (Dimocarpus Longan Lour.) and Their Bioactivities
por: Tang, Ya-Yuan, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_g6abermk15d3kr2lg2m5stg8pj