El Sohaimy, S. (2012). Functional foods and nutraceuticals-modern
approach to food science. World Applied Sciences Jornal, 20, 691–
708.
El-Chichakli, B., Von Braun, J., Lang, C., Barben, D., & Philp,
J. (2016). Five cornerstones of a global bioeconomy. Nature, 535,
221–223.
Eller, F. J., Moser, J. K., Kenar, J. A., & Taylor, S. L. (2010).
Extraction and analysis of tomato seed oil. Journal of the American
Oil Chemists’ Society, 87, 755–762.
Fernández, M. de los Á., Espino, M., Gomez, F. J. V., & Silva, M. F.
(2018). Novel approaches mediated by tailor-made green solvents
for the extraction of phenolic compounds from agro-food industrial
by-products. Food Chemistry, 239, 671–678.
Villegas-Aguilar, M. del C., Fernández-Ochoa, Á., Cádiz-Gurrea, M.
de la L., Pimentel-Moral, S., Lozano-Sánchez, J., Arráez-Román,
D., & Segura-Carretero, A. (2020). Pleiotropic biological effects of
dietary phenolic compounds and their metabolites on energy
metabolism, inflammation and aging. Molecules, 25, 596.
Ferreira, M. S. L., Santos, M. C. P., Moro, T. M. A., Basto, G. J.,
Andrade, R. M. S., & Gonçalves, É. C. B. A. (2013). Formulation
and characterisation of functional foods based on fruit and vegetable
residue flour. Journal of Food Science and Technology, 52, 822–
830.
Fountoulakis, M. S., Drakopoulou, S., Terzakis, S., Georgaki, E., &
Manios, T. (2008). Potential for methane production from typical
Mediterranean agro-industrial by-products. Biomass and Bioenergy,
32, 155–161.
Friedman, M. (2014). Antibacterial, antiviral, and antifungal properties
of wines and winery byproducts in relation to their flavonoid content.
Journal of Agricultural and Food Chemistry, 62, 6025–6042.
Fu, J., Zhang, Y., Hu, Y., Zhao, G., Tang, Y., & Zou, L. (2020).
Concise review: Coarse cereals exert multiple beneficial effects on
human health. Food Chemistry, 325.
Galanakis, C. M. (2013). Emerging technologies for the production of
nutraceuticals from agricultural by-products: A viewpoint of
opportunities and challenges. Food and Bioproducts Processing,
91, 575–579.
Galanakis, C. M. (2018). Sustainable recovery and reutilisation of
cereal processing by-products; ISBN 9780081022146.
Giannuzzo, A. N., Boggetti, H. J., Nazareno, M. A., & Mishima, H. T.
(2003). Supercritical fluid extraction of naringin from the peel of
Citrus paradisi. Phytochemical Analysis, 14, 221–223.
Gómez-Mejía, E., Rosales-Conrado, N., León-González, M. E., &
Madrid, Y. (2019). Citrus peels waste as a source of value-added
compounds: Extraction and quantification of bioactive polyphenols.
Food Chemistry, 295, 289–299.
Gonzales, G. B., Raes, K., Coelus, S., Struijs, K., Smagghe, G., & Van
Camp,
J.
(2014).
Ultra(high)-pressure
liquid
chromatography-electrospray
ionisation-time-of-flight-ion
mobility-high definition mass spectrometry for the rapid identification and structural characterisation of flavonoid glycosides from
cauliflower waste. Journal of Chromatograph A.
González-Montelongo, R., Gloria Lobo, M., & González, M. (2010).
Antioxidant activity in banana peel extracts: Testing extraction
conditions and related bioactive compounds. Food Chemistry, 119,
1030–1039.
Gordobil, O., Olaizola, P., Banales, J. M., & Labidi, J. (2020). Lignins
from agroindustrial by-products as natural ingredients for cosmetics: Chemical structure and in vitro sunscreen and cytotoxic
activities. Molecules, 25, 1131.
Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J.,
Zemser, M., et al. (2001). Comparative contents of dietary fiber,
total phenolics, and minerals in persimmons and apples. Journal of
Agricultural and Food Chemistry, 49, 952–957.
Grassino, A. N., Brnčić, M., Vikić-Topić, D., Roca, S., Dent, M., &
Brnčić, S. R. (2016). Ultrasound assisted extraction and characterisation of pectin from tomato waste. Food Chemistry, 198, 93–100.
Gunes, R., Palabiyik, I., Toker, O. S., Konar, N., & Kurultay, S. (2019).
Incorporation of defatted apple seeds in chewing gum system and
phloridzin dissolution kinetics. Journal of Food Engineering, 255,
9–14.
Guo, X., Han, D., Xi, H., Rao, L., Liao, X., Hu, X., et al. (2012).
Extraction of pectin from navel orange peel assisted by ultra-high
pressure, microwave or traditional heating: A comparison. Carbohydrate Polymers, 88, 441–448.
Gustavsson, J., Cederberg, C., Sonesson, U., van Otterdijk, R., &
Meybeck, A. (2011). Global food losses and food waste: Extent,
causes and prevention. Int. Congr. Save Food!.
Hallabo, S. A. S., Helmy, S.A., Elhassaneen, Y., & Shaaban, M.
(2018). Utilisation of mango, onion and potato peels as sources of
bioactive compounds in biscuits processing. Bioscience Research.
He, J.-Z., Shao, P., Liu, J.-H., & Ru, Q.-M. (2012). Supercritical carbon
dioxide extraction of flavonoids from pomelo (Citrus grandis (L.)
Osbeck) peel and their antioxidant activity. International Journal of
Molecular Sciences, 13, 13065–13078.
He, B., Zhang, L.-L., Yue, X.-Y., Liang, J., Jiang, J., Gao, X.-L., et al.
(2016). Optimisation of Ultrasound-Assisted Extraction of phenolic
compounds and anthocyanins from blueberry (Vaccinium ashei)
wine pomace. Food Chemistry, 204, 70–76.
Hernández-Alcántara, A. M., Totosaus, A., Pérez-Chabela, M. L.
(2016). Evaluation of agro-industrial co-products as source of
bioactive compounds: fiber, antioxidants and prebiotic. ACTA
Universitatis Cibiniensis, Series E: Food Technology, 20, 3–16.
Herrero, M., Sánchez-Camargo, A. del P., Cifuentes, A., & Ibañez, E.
(2015). Plants, seaweeds, microalgae and food by-products as
natural sources of functional ingredients obtained using pressurized
liquid extraction and supercritical fluid extraction. TrAC—Trends in
Analytical Chemistry, 71, 26–38.
Ishida, K., Kishi, Y., Oishi, K., Hirooka, H., & Kumagai, H. (2015).
Effects of feeding polyphenol-rich winery wastes on digestibility,
nitrogen utilisation, ruminal fermentation, antioxidant status
and oxidative stress in wethers. Animal Science Journal, 86, 260–
269.
Ivanović, M., Alañón, M. E., Arráez-Román, D., & Segura-Carretero,
A. (2018). Enhanced and green extraction of bioactive compounds
from Lippia citriodora by tailor-made natural deep eutectic solvents.
Food Research International, 111, 67–76.
Jahurul, M. H. A., Zaidul, I. S. M., Ghafoor, K., Al-Juhaimi, F. Y.,
Nyam, K.-L., Norulaini, N. A. N., Sahena, F., & Mohd Omar, A. K.
(2015). Mango (Mangifera indica L.) by-products and their valuable
components: A review. Food Chemistry, 183, 173–180.
Jr, J. W. E., Ford, N. A., & Lindshield, B. L. (2010). Are the health
attributes of lycopene related to its antioxidant function? 483, 229–
235.
Kamp, A., & Østergård, H. (2016). Environmental sustainability
assessment of fruit cultivation and processing using fruit and cocoa
residues for bioenergy and compost. Case study from Ghana.
Journal of Cleaner Production, 129, 329–340.
Kapadia, S., Pudakalkatti, P., & Shivanaikar, S. (2015). Detection of
antimicrobial activity of banana peel (Musa paradisiaca L.) on
Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans: An in vitro study. Contemp. Clin. Dent., 6, 496.
Kazan, A., Koyu, H., Turu, I. C., & Yesil-Celiktas, O. (2014).
Supercritical fluid extraction of Prunus persica leaves and utilisation
possibilities as a source of phenolic compounds. The Journal of
Supercritical Fluids, 92, 55–59.
Khir, R., & Pan, Z. (2019). Rice. In Integrated Processing Technologies for Food and Agricultural By-Products; Elsevier, pp. 21–58.
242
Á. Fernández-Ochoa et al.
approach to food science. World Applied Sciences Jornal, 20, 691–
708.
El-Chichakli, B., Von Braun, J., Lang, C., Barben, D., & Philp,
J. (2016). Five cornerstones of a global bioeconomy. Nature, 535,
221–223.
Eller, F. J., Moser, J. K., Kenar, J. A., & Taylor, S. L. (2010).
Extraction and analysis of tomato seed oil. Journal of the American
Oil Chemists’ Society, 87, 755–762.
Fernández, M. de los Á., Espino, M., Gomez, F. J. V., & Silva, M. F.
(2018). Novel approaches mediated by tailor-made green solvents
for the extraction of phenolic compounds from agro-food industrial
by-products. Food Chemistry, 239, 671–678.
Villegas-Aguilar, M. del C., Fernández-Ochoa, Á., Cádiz-Gurrea, M.
de la L., Pimentel-Moral, S., Lozano-Sánchez, J., Arráez-Román,
D., & Segura-Carretero, A. (2020). Pleiotropic biological effects of
dietary phenolic compounds and their metabolites on energy
metabolism, inflammation and aging. Molecules, 25, 596.
Ferreira, M. S. L., Santos, M. C. P., Moro, T. M. A., Basto, G. J.,
Andrade, R. M. S., & Gonçalves, É. C. B. A. (2013). Formulation
and characterisation of functional foods based on fruit and vegetable
residue flour. Journal of Food Science and Technology, 52, 822–
830.
Fountoulakis, M. S., Drakopoulou, S., Terzakis, S., Georgaki, E., &
Manios, T. (2008). Potential for methane production from typical
Mediterranean agro-industrial by-products. Biomass and Bioenergy,
32, 155–161.
Friedman, M. (2014). Antibacterial, antiviral, and antifungal properties
of wines and winery byproducts in relation to their flavonoid content.
Journal of Agricultural and Food Chemistry, 62, 6025–6042.
Fu, J., Zhang, Y., Hu, Y., Zhao, G., Tang, Y., & Zou, L. (2020).
Concise review: Coarse cereals exert multiple beneficial effects on
human health. Food Chemistry, 325.
Galanakis, C. M. (2013). Emerging technologies for the production of
nutraceuticals from agricultural by-products: A viewpoint of
opportunities and challenges. Food and Bioproducts Processing,
91, 575–579.
Galanakis, C. M. (2018). Sustainable recovery and reutilisation of
cereal processing by-products; ISBN 9780081022146.
Giannuzzo, A. N., Boggetti, H. J., Nazareno, M. A., & Mishima, H. T.
(2003). Supercritical fluid extraction of naringin from the peel of
Citrus paradisi. Phytochemical Analysis, 14, 221–223.
Gómez-Mejía, E., Rosales-Conrado, N., León-González, M. E., &
Madrid, Y. (2019). Citrus peels waste as a source of value-added
compounds: Extraction and quantification of bioactive polyphenols.
Food Chemistry, 295, 289–299.
Gonzales, G. B., Raes, K., Coelus, S., Struijs, K., Smagghe, G., & Van
Camp,
J.
(2014).
Ultra(high)-pressure
liquid
chromatography-electrospray
ionisation-time-of-flight-ion
mobility-high definition mass spectrometry for the rapid identification and structural characterisation of flavonoid glycosides from
cauliflower waste. Journal of Chromatograph A.
González-Montelongo, R., Gloria Lobo, M., & González, M. (2010).
Antioxidant activity in banana peel extracts: Testing extraction
conditions and related bioactive compounds. Food Chemistry, 119,
1030–1039.
Gordobil, O., Olaizola, P., Banales, J. M., & Labidi, J. (2020). Lignins
from agroindustrial by-products as natural ingredients for cosmetics: Chemical structure and in vitro sunscreen and cytotoxic
activities. Molecules, 25, 1131.
Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J.,
Zemser, M., et al. (2001). Comparative contents of dietary fiber,
total phenolics, and minerals in persimmons and apples. Journal of
Agricultural and Food Chemistry, 49, 952–957.
Grassino, A. N., Brnčić, M., Vikić-Topić, D., Roca, S., Dent, M., &
Brnčić, S. R. (2016). Ultrasound assisted extraction and characterisation of pectin from tomato waste. Food Chemistry, 198, 93–100.
Gunes, R., Palabiyik, I., Toker, O. S., Konar, N., & Kurultay, S. (2019).
Incorporation of defatted apple seeds in chewing gum system and
phloridzin dissolution kinetics. Journal of Food Engineering, 255,
9–14.
Guo, X., Han, D., Xi, H., Rao, L., Liao, X., Hu, X., et al. (2012).
Extraction of pectin from navel orange peel assisted by ultra-high
pressure, microwave or traditional heating: A comparison. Carbohydrate Polymers, 88, 441–448.
Gustavsson, J., Cederberg, C., Sonesson, U., van Otterdijk, R., &
Meybeck, A. (2011). Global food losses and food waste: Extent,
causes and prevention. Int. Congr. Save Food!.
Hallabo, S. A. S., Helmy, S.A., Elhassaneen, Y., & Shaaban, M.
(2018). Utilisation of mango, onion and potato peels as sources of
bioactive compounds in biscuits processing. Bioscience Research.
He, J.-Z., Shao, P., Liu, J.-H., & Ru, Q.-M. (2012). Supercritical carbon
dioxide extraction of flavonoids from pomelo (Citrus grandis (L.)
Osbeck) peel and their antioxidant activity. International Journal of
Molecular Sciences, 13, 13065–13078.
He, B., Zhang, L.-L., Yue, X.-Y., Liang, J., Jiang, J., Gao, X.-L., et al.
(2016). Optimisation of Ultrasound-Assisted Extraction of phenolic
compounds and anthocyanins from blueberry (Vaccinium ashei)
wine pomace. Food Chemistry, 204, 70–76.
Hernández-Alcántara, A. M., Totosaus, A., Pérez-Chabela, M. L.
(2016). Evaluation of agro-industrial co-products as source of
bioactive compounds: fiber, antioxidants and prebiotic. ACTA
Universitatis Cibiniensis, Series E: Food Technology, 20, 3–16.
Herrero, M., Sánchez-Camargo, A. del P., Cifuentes, A., & Ibañez, E.
(2015). Plants, seaweeds, microalgae and food by-products as
natural sources of functional ingredients obtained using pressurized
liquid extraction and supercritical fluid extraction. TrAC—Trends in
Analytical Chemistry, 71, 26–38.
Ishida, K., Kishi, Y., Oishi, K., Hirooka, H., & Kumagai, H. (2015).
Effects of feeding polyphenol-rich winery wastes on digestibility,
nitrogen utilisation, ruminal fermentation, antioxidant status
and oxidative stress in wethers. Animal Science Journal, 86, 260–
269.
Ivanović, M., Alañón, M. E., Arráez-Román, D., & Segura-Carretero,
A. (2018). Enhanced and green extraction of bioactive compounds
from Lippia citriodora by tailor-made natural deep eutectic solvents.
Food Research International, 111, 67–76.
Jahurul, M. H. A., Zaidul, I. S. M., Ghafoor, K., Al-Juhaimi, F. Y.,
Nyam, K.-L., Norulaini, N. A. N., Sahena, F., & Mohd Omar, A. K.
(2015). Mango (Mangifera indica L.) by-products and their valuable
components: A review. Food Chemistry, 183, 173–180.
Jr, J. W. E., Ford, N. A., & Lindshield, B. L. (2010). Are the health
attributes of lycopene related to its antioxidant function? 483, 229–
235.
Kamp, A., & Østergård, H. (2016). Environmental sustainability
assessment of fruit cultivation and processing using fruit and cocoa
residues for bioenergy and compost. Case study from Ghana.
Journal of Cleaner Production, 129, 329–340.
Kapadia, S., Pudakalkatti, P., & Shivanaikar, S. (2015). Detection of
antimicrobial activity of banana peel (Musa paradisiaca L.) on
Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans: An in vitro study. Contemp. Clin. Dent., 6, 496.
Kazan, A., Koyu, H., Turu, I. C., & Yesil-Celiktas, O. (2014).
Supercritical fluid extraction of Prunus persica leaves and utilisation
possibilities as a source of phenolic compounds. The Journal of
Supercritical Fluids, 92, 55–59.
Khir, R., & Pan, Z. (2019). Rice. In Integrated Processing Technologies for Food and Agricultural By-Products; Elsevier, pp. 21–58.
242
Á. Fernández-Ochoa et al.