Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects
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DOI: 10.3390/foods13233715
Abstract: The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be… read more here.
Keywords: valorization fruit; fermentation; lactic acid; fruit products ... See more keywords
Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments
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DOI: 10.3390/foods14081402
Abstract: The increasing demand for functional foods has spurred interest in bioactive compounds, particularly their role in health promotion and disease prevention. This review comprehensively explores the bioavailability, mechanisms of action, and potential applications of bioactive… read more here.
Keywords: fruit vegetable; valorization fruit; food; bioactive compounds ... See more keywords