Cargando…

Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-produ...

Descripción completa

Detalles Bibliográficos
Autores principales:	Nieto, Gema, Fernández-López, Juana, Pérez-Álvarez, José A., Peñalver, Rocío, Ros, Gaspar, Viuda-Martos, Manuel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228688/ https://www.ncbi.nlm.nih.gov/pubmed/34073552 http://dx.doi.org/10.3390/plants10061069

Ejemplares similares

Can Meat and Meat-Products Induce Oxidative Stress?
por: Macho-González, Adrián, et al.
Publicado: (2020)

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat
por: Martínez-Zamora, Lorena, et al.
Publicado: (2021)

Bioactive Compounds in Functional Meat Products
por: Pogorzelska-Nowicka, Ewelina, et al.
Publicado: (2018)

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
por: Botella-Martínez, Carmen, et al.
Publicado: (2023)

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”
por: Martínez Zamora, Lorena, et al.
Publicado: (2021)

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review
por: Muñoz-Tebar, Nuria, et al.
Publicado: (2023)

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat
por: Martínez, Lorena, et al.
Publicado: (2018)

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods
por: Muñoz-Tebar, Nuria, et al.
Publicado: (2023)

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain
por: Delgado-Ospina, Johannes, et al.
Publicado: (2021)

Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products
por: Kulczyński, Bartosz, et al.
Publicado: (2019)

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth
por: Ballester-Costa, Carmen, et al.
Publicado: (2017)

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
por: Fernández-López, Juana, et al.
Publicado: (2020)

Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins
por: Mokrejš, Pavel, et al.
Publicado: (2021)

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera
por: Peñalver, Rocío, et al.
Publicado: (2023)

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
por: Domínguez, Rubén, et al.
Publicado: (2021)

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects
por: Carrillo, Celia, et al.
Publicado: (2022)

Meat Microflora and the Quality of Meat Products
por: Szymański, Piotr, et al.
Publicado: (2023)

Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model
por: Martínez, Lorena, et al.
Publicado: (2018)

Sustainable valorization of co-products from asparagus cultivation by obtaining bioactive compounds
por: Alcaide, Isabel Viera, et al.
Publicado: (2023)

Bioactive Compounds and Extracts from Traditional Herbs and Their Potential Anti-Inflammatory Health Effects
por: Serrano, Antonio, et al.
Publicado: (2018)

Pleurotus Genus as a Potential Ingredient for Meat Products
por: Torres-Martínez, Brisa del Mar, et al.
Publicado: (2022)

Green Processing Technology of Meat and Meat Products
por: Zhou, Changyu, et al.
Publicado: (2023)

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review
por: Sayago-Ayerdi, Sonia, et al.
Publicado: (2021)

Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project
por: van Breda, Simone G., et al.
Publicado: (2021)

Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage
por: Sayas-Barberá, Estrella, et al.
Publicado: (2021)

Plant-Derived Natural Antioxidants in Meat and Meat Products
por: Manessis, Georgios, et al.
Publicado: (2020)

Effect on health from consumption of meat and meat products
por: Lee, Da Young, et al.
Publicado: (2021)

New Strategies for Innovative and Enhanced Meat and Meat Products
por: Delgado-Pando, Gonzalo, et al.
Publicado: (2022)

Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties
por: Lorente-Mento, José Manuel, et al.
Publicado: (2020)

Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products
por: Milla, Paula García, et al.
Publicado: (2021)

Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications
por: Andrade, Mariana A., et al.
Publicado: (2022)

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products
por: Ferreira-Santos, Pedro, et al.
Publicado: (2020)

Relevance of cold chain for meat products focusing on pork meat
por: Hernández-Magos, Ilse Patricia, et al.
Publicado: (2022)

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation
por: Sánchez-Ortega, Irais, et al.
Publicado: (2014)

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
por: Domínguez, Rubén, et al.
Publicado: (2019)

Antimicrobial Resistance of Non-Typhoid Salmonella in Meat and Meat Products
por: Rincón-Gamboa, Sandra M., et al.
Publicado: (2021)

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications
por: Echegaray, Noemí, et al.
Publicado: (2021)

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products
por: Tatiyaborworntham, Nantawat, et al.
Publicado: (2022)

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products
por: Ulloa-Saavedra, Araceli, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_34ketm42346d77i8sbosu3hkl0