Antioxidant Properties of Agri-Food Byproducts and Specific Boosting Effects of Hydrolytic Treatments
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DOI: 10.3390/antiox9050438
Abstract: Largely produced agri-food byproducts represent a sustainable and easily available source of phenolic compounds, such as lignins and tannins, endowed with potent antioxidant properties. We report herein the characterization of the antioxidant properties of nine… read more here.
Keywords: food byproducts; antioxidant properties; grape pomace; agri food ... See more keywords
Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy
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DOI: 10.3390/foods8090425
Abstract: The bioeconomy concept was initially focused on resource substitution, aiming to mitigate the depletion of fossil resources and confer an alternative approach for resource utilization [...]. read more here.
Keywords: food byproducts; processing towards; towards sustainable; byproducts processing ... See more keywords