Averilla, J. N., Oh, J., Kim, H. J., Kim, J. S., & Kim, J. S. (2019).
Potential health benefits of phenolic compounds in grape processing
by-products. Food Science and Biotechnology, 28, 1607–1615.
Ayala-Zavala, J. F. F., Vega-Vega, V., Rosas-Domínguez, C.,
Palafox-Carlos, H., Villa-Rodriguez, J. A. A., Siddiqui, M. W.,
et al. (2011). Agro-industrial potential of exotic fruit byproducts as
a source of food additives. Food Research International, 44, 1866–
1874.
Azmir, J., Zaidul, I. S. M. S. M., Rahman, M. M. M., Sharif, K. M. M.,
Mohamed, A., Sahena, F., Jahurul, M. H. A. H. A., Ghafoor, K.,
Norulaini, N. A. N. A. N., & Omar, A. K. M. K. M. (2013).
Techniques for extraction of bioactive compounds from plant
materials: A review. Journal of Food Engineering, 117, 426–436.
Backes, E., Pereira, C., Barros, L., Prieto, M.A., Genena, A.K.,
Barreiro, M.F.; & Ferreira, I. C. F. R. (2018). Recovery of bioactive
anthocyanin pigments from Ficus carica L. peel by heat, microwave,
and ultrasound based extraction techniques. Food Research International, 113, 197–209.
Bajkacz, S., & Adamek, J. (2017). Evaluation of new natural deep
eutectic solvents for the extraction of isoflavones from soy products.
Talanta, 168, 329–335.
Barreira, J. C. M., Arraibi, A. A., & Ferreira, I. C. F. R. (2019).
Bioactive and functional compounds in apple pomace from juice
and cider manufacturing: Potential use in dermal formulations.
Trends in Food Science & Technology, 90, 76–87.
Barrera-Arellano, D., Badan-Ribeiro, A. P., & Serna-Saldivar, S. O.
(2019). Corn oil: Composition, processing, and utilisation
(pp. 593–613). In Corn: Elsevier.
Benítez, V., Mollá, E., Martín-Cabrejas, M. A., Aguilera, Y.,
López-Andréu, F. J., Cools, K., Terry, L. A., & Esteban, R. M.
(2011). Characterisation of industrial onion wastes (Allium cepa
L.): Dietary fibre and bioactive compounds. Plant Foods for Human
Nutrition, 66, 48–57.
Ben-Othman, S., Jõudu, I., & Bhat, R. (2020). Bioactives from
agri-food wastes: Present insights and future challenges, Vol. 25;
ISBN 3727313927.
Berger, K., Falck, P., Linninge, C., Nilsson, U., Axling, U., Grey, C.,
et al. (2014). Cereal byproducts have prebiotic potential in mice fed
a high-fat diet. Journal of Agricultural and Food Chemistry, 62,
8169–8178.
Bosiljkov, T., Dujmić, F., Cvjetko Bubalo, M., Hribar, J., Vidrih, R.,
Brnčić, M., et al. (2017). Natural deep eutectic solvents and
ultrasound-assisted extraction: Green approaches for extraction of
wine lees anthocyanins. Food and Bioproducts Processing, 102,
195–203.
Butt, M. S., Tahir-Nadeem, M., Khan, M. K. I., Shabir, R., & Butt, M.
S. (2008). Oat: Unique among the cereals. European Journal of
Nutrition, 47, 68–79.
Caccamo, M., Valenti, B., Luciano, G., Priolo, A., Rapisarda, T.,
Belvedere, G., et al. (2019). Hazelnut as ingredient in dairy sheep
diet: effect on sensory and volatile profile of cheese. Frontiers in
Nutrition, 6, 1–10.
Çam, M., & Hışıl, Y. (2010). Pressurised water extraction of polyphenols from pomegranate peels. Food Chemistry, 123, 878–885.
Campione, A., Natalello, A., Valenti, B., Luciano, G., Rufino-Moya,
P. J., Avondo, M., et al. (2020). Effect of feeding hazelnut skin on
animal performance, milk quality, and rumen fatty acids in lactating
Ewes. Animals, 10, 588.
Caporaso, N., Formisano, D., & Genovese, A. (2018). Use of phenolic
compounds from olive mill wastewater as valuable ingredients for
functional foods. Critical Reviews in Food Science and Nutrition,
58, 2829–2841.
Carus, M., & Dammer, L. (2018). The circular Bioeconomy—concepts,
opportunities, and limitations. Industrial Biotechnology, 14, 83–91.
Castro-Vargas, H. I., Vivas, D. B., Barbosa, J. O., Medina, S. J. M.,
Gutiérrez, F. A., & Parada-Alfonso, F. (2019). Bioactive phenolic
compounds from the agroindustrial waste of Colombian mango
cultivars ‘sugar mango’ and ‘tommy atkins’—An alternative for
their use and valorisation. Antioxidants, 8, 1–19.
Cea Pavez, I., Lozano-Sánchez, J., Borrás-Linares, I., Nuñez, H.,
Robert, P., & Segura-Carretero, A. (2019). Obtaining an extract rich
in phenolic compounds from olive pomace by pressurized liquid
extraction. Molecules, 24, 3108.
Chanioti, S., & Tzia, C. (2018). Extraction of phenolic compounds
from olive pomace by using natural deep eutectic solvents and
innovative extraction techniques. Innovative Food Science and
Emerging Technologies, 48, 228–239.
Chen, G., Fang, C., Ran, C., Tan, Y., Yu, Q., & Kan, J. (2019).
Comparison of different extraction methods for polysaccharides
from bamboo shoots (Chimonobambusa quadrangularis) processing
by-products. International Journal of Biological Macromolecules,
130, 903–914.
Chhouk, K., Uemori, C., Wahyudiono, Kanda, H., & Goto, M. (2017).
Extraction of phenolic compounds and antioxidant activity
from garlic husk using carbon dioxide expanded ethanol. Chemical Engineering and Processing: Process Intensification, 117, 113–
119.
Chiboub, W., Sassi, A. Ben, Amina, C. M. hame., Souilem, F., El
Ayeb, A., Djlassi, B., Ascrizzi, R., Flamini, G., & Harzallah-Skhiri,
F. (2019). Valorisation of the green waste from two varieties of
fennel and carrot cultivated in tunisia by identification of the
phytochemical profile and evaluation of the antimicrobial activities
of their essentials oils. Chemistry & Biodiversity, 16.
Correddu, F., Lunesu, M. F., Buffa, G., Atzori, A. S., Nudda, A.,
Battacone, G., et al. (2020). Can agro-industrial by-products rich in
polyphenols be advantageously used in the feeding and nutrition of
dairy small ruminants? Animals, 10, 1–25.
Cui, Q., Liu, J.-Z., Huang, Y.-Y., Wang, W., Luo, M., Wink, M., Fu,
Y.-J., & Zu, Y.-G. (2017). Enhanced extraction efficiency of
bioactive compounds and antioxidant activity from Hippophae
rhamnoides L. by-products using a fast and efficient extraction
method. Separation Science and Technology, 52, 1160–1171.
D’Amato, D., Droste, N., Allen, B., Kettunen, M., Lähtinen, K.,
Korhonen, J., et al. (2017). Green, circular, bio economy: A
comparative analysis of sustainability avenues. Journal of Cleaner
Production, 168, 716–734.
Da Porto, C., & Natolino, A. (2017). Supercritical fluid extraction of
polyphenols from grape seed (Vitis vinifera): Study on process
variables and kinetics. The Journal of Supercritical Fluids, 130,
239–245.
Da Porto, C., Decorti, D., & Natolino, A. (2014). Water and ethanol as
co-solvent in supercritical fluid extraction of proanthocyanidins
from grape marc: A comparison and a proposal. The Journal of
Supercritical Fluids, 87, 1–8.
Derrien, M., Aghabararnejad, M., Gosselin, A., Desjardins, Y., Angers,
P., & Boumghar, Y. (2018). Optimisation of supercritical carbon
dioxide extraction of lutein and chlorophyll from spinach
by-products using response surface methodology. LWT, 93, 79–87.
Díaz-Vela, J., Totosaus, A., & Pérez-Chabela, M. L. (2015). Integration
of agroindustrial co-products as functional food ingredients: Cactus
pear (opuntia ficus indica) flour and pineapple (Ananas comosus)
peel flour as fiber source in cooked sausages inoculated with lactic
acid bacteria. Journal of Food Processing and Preservation, 39,
2630–2638.
Ebuehi, O. A. T., Anams, C., Gbenle, O. D., & Ajagun-Ogunleye, M.
O. (2019). Hydro-ethanol seed extract of Theobroma cacao exhibits
antioxidant activities and potential anticancer property. Journal of
Food Biochemistry, 43, 1–10.
Revalorisation of Agro-Industrial Wastes into High
241
Potential health benefits of phenolic compounds in grape processing
by-products. Food Science and Biotechnology, 28, 1607–1615.
Ayala-Zavala, J. F. F., Vega-Vega, V., Rosas-Domínguez, C.,
Palafox-Carlos, H., Villa-Rodriguez, J. A. A., Siddiqui, M. W.,
et al. (2011). Agro-industrial potential of exotic fruit byproducts as
a source of food additives. Food Research International, 44, 1866–
1874.
Azmir, J., Zaidul, I. S. M. S. M., Rahman, M. M. M., Sharif, K. M. M.,
Mohamed, A., Sahena, F., Jahurul, M. H. A. H. A., Ghafoor, K.,
Norulaini, N. A. N. A. N., & Omar, A. K. M. K. M. (2013).
Techniques for extraction of bioactive compounds from plant
materials: A review. Journal of Food Engineering, 117, 426–436.
Backes, E., Pereira, C., Barros, L., Prieto, M.A., Genena, A.K.,
Barreiro, M.F.; & Ferreira, I. C. F. R. (2018). Recovery of bioactive
anthocyanin pigments from Ficus carica L. peel by heat, microwave,
and ultrasound based extraction techniques. Food Research International, 113, 197–209.
Bajkacz, S., & Adamek, J. (2017). Evaluation of new natural deep
eutectic solvents for the extraction of isoflavones from soy products.
Talanta, 168, 329–335.
Barreira, J. C. M., Arraibi, A. A., & Ferreira, I. C. F. R. (2019).
Bioactive and functional compounds in apple pomace from juice
and cider manufacturing: Potential use in dermal formulations.
Trends in Food Science & Technology, 90, 76–87.
Barrera-Arellano, D., Badan-Ribeiro, A. P., & Serna-Saldivar, S. O.
(2019). Corn oil: Composition, processing, and utilisation
(pp. 593–613). In Corn: Elsevier.
Benítez, V., Mollá, E., Martín-Cabrejas, M. A., Aguilera, Y.,
López-Andréu, F. J., Cools, K., Terry, L. A., & Esteban, R. M.
(2011). Characterisation of industrial onion wastes (Allium cepa
L.): Dietary fibre and bioactive compounds. Plant Foods for Human
Nutrition, 66, 48–57.
Ben-Othman, S., Jõudu, I., & Bhat, R. (2020). Bioactives from
agri-food wastes: Present insights and future challenges, Vol. 25;
ISBN 3727313927.
Berger, K., Falck, P., Linninge, C., Nilsson, U., Axling, U., Grey, C.,
et al. (2014). Cereal byproducts have prebiotic potential in mice fed
a high-fat diet. Journal of Agricultural and Food Chemistry, 62,
8169–8178.
Bosiljkov, T., Dujmić, F., Cvjetko Bubalo, M., Hribar, J., Vidrih, R.,
Brnčić, M., et al. (2017). Natural deep eutectic solvents and
ultrasound-assisted extraction: Green approaches for extraction of
wine lees anthocyanins. Food and Bioproducts Processing, 102,
195–203.
Butt, M. S., Tahir-Nadeem, M., Khan, M. K. I., Shabir, R., & Butt, M.
S. (2008). Oat: Unique among the cereals. European Journal of
Nutrition, 47, 68–79.
Caccamo, M., Valenti, B., Luciano, G., Priolo, A., Rapisarda, T.,
Belvedere, G., et al. (2019). Hazelnut as ingredient in dairy sheep
diet: effect on sensory and volatile profile of cheese. Frontiers in
Nutrition, 6, 1–10.
Çam, M., & Hışıl, Y. (2010). Pressurised water extraction of polyphenols from pomegranate peels. Food Chemistry, 123, 878–885.
Campione, A., Natalello, A., Valenti, B., Luciano, G., Rufino-Moya,
P. J., Avondo, M., et al. (2020). Effect of feeding hazelnut skin on
animal performance, milk quality, and rumen fatty acids in lactating
Ewes. Animals, 10, 588.
Caporaso, N., Formisano, D., & Genovese, A. (2018). Use of phenolic
compounds from olive mill wastewater as valuable ingredients for
functional foods. Critical Reviews in Food Science and Nutrition,
58, 2829–2841.
Carus, M., & Dammer, L. (2018). The circular Bioeconomy—concepts,
opportunities, and limitations. Industrial Biotechnology, 14, 83–91.
Castro-Vargas, H. I., Vivas, D. B., Barbosa, J. O., Medina, S. J. M.,
Gutiérrez, F. A., & Parada-Alfonso, F. (2019). Bioactive phenolic
compounds from the agroindustrial waste of Colombian mango
cultivars ‘sugar mango’ and ‘tommy atkins’—An alternative for
their use and valorisation. Antioxidants, 8, 1–19.
Cea Pavez, I., Lozano-Sánchez, J., Borrás-Linares, I., Nuñez, H.,
Robert, P., & Segura-Carretero, A. (2019). Obtaining an extract rich
in phenolic compounds from olive pomace by pressurized liquid
extraction. Molecules, 24, 3108.
Chanioti, S., & Tzia, C. (2018). Extraction of phenolic compounds
from olive pomace by using natural deep eutectic solvents and
innovative extraction techniques. Innovative Food Science and
Emerging Technologies, 48, 228–239.
Chen, G., Fang, C., Ran, C., Tan, Y., Yu, Q., & Kan, J. (2019).
Comparison of different extraction methods for polysaccharides
from bamboo shoots (Chimonobambusa quadrangularis) processing
by-products. International Journal of Biological Macromolecules,
130, 903–914.
Chhouk, K., Uemori, C., Wahyudiono, Kanda, H., & Goto, M. (2017).
Extraction of phenolic compounds and antioxidant activity
from garlic husk using carbon dioxide expanded ethanol. Chemical Engineering and Processing: Process Intensification, 117, 113–
119.
Chiboub, W., Sassi, A. Ben, Amina, C. M. hame., Souilem, F., El
Ayeb, A., Djlassi, B., Ascrizzi, R., Flamini, G., & Harzallah-Skhiri,
F. (2019). Valorisation of the green waste from two varieties of
fennel and carrot cultivated in tunisia by identification of the
phytochemical profile and evaluation of the antimicrobial activities
of their essentials oils. Chemistry & Biodiversity, 16.
Correddu, F., Lunesu, M. F., Buffa, G., Atzori, A. S., Nudda, A.,
Battacone, G., et al. (2020). Can agro-industrial by-products rich in
polyphenols be advantageously used in the feeding and nutrition of
dairy small ruminants? Animals, 10, 1–25.
Cui, Q., Liu, J.-Z., Huang, Y.-Y., Wang, W., Luo, M., Wink, M., Fu,
Y.-J., & Zu, Y.-G. (2017). Enhanced extraction efficiency of
bioactive compounds and antioxidant activity from Hippophae
rhamnoides L. by-products using a fast and efficient extraction
method. Separation Science and Technology, 52, 1160–1171.
D’Amato, D., Droste, N., Allen, B., Kettunen, M., Lähtinen, K.,
Korhonen, J., et al. (2017). Green, circular, bio economy: A
comparative analysis of sustainability avenues. Journal of Cleaner
Production, 168, 716–734.
Da Porto, C., & Natolino, A. (2017). Supercritical fluid extraction of
polyphenols from grape seed (Vitis vinifera): Study on process
variables and kinetics. The Journal of Supercritical Fluids, 130,
239–245.
Da Porto, C., Decorti, D., & Natolino, A. (2014). Water and ethanol as
co-solvent in supercritical fluid extraction of proanthocyanidins
from grape marc: A comparison and a proposal. The Journal of
Supercritical Fluids, 87, 1–8.
Derrien, M., Aghabararnejad, M., Gosselin, A., Desjardins, Y., Angers,
P., & Boumghar, Y. (2018). Optimisation of supercritical carbon
dioxide extraction of lutein and chlorophyll from spinach
by-products using response surface methodology. LWT, 93, 79–87.
Díaz-Vela, J., Totosaus, A., & Pérez-Chabela, M. L. (2015). Integration
of agroindustrial co-products as functional food ingredients: Cactus
pear (opuntia ficus indica) flour and pineapple (Ananas comosus)
peel flour as fiber source in cooked sausages inoculated with lactic
acid bacteria. Journal of Food Processing and Preservation, 39,
2630–2638.
Ebuehi, O. A. T., Anams, C., Gbenle, O. D., & Ajagun-Ogunleye, M.
O. (2019). Hydro-ethanol seed extract of Theobroma cacao exhibits
antioxidant activities and potential anticancer property. Journal of
Food Biochemistry, 43, 1–10.
Revalorisation of Agro-Industrial Wastes into High
241