Klavins, L., Kviesis, J., Nakurte, I., & Klavins, M. (2018). Berry press
residues as a valuable source of polyphenolics: Extraction optimisation and analysis. Lwt, 93, 583–591.
Kowalska, H., Czajkowska, K., Cichowska, J., & Lenart, A. (2017).
What’s new in biopotential of fruit and vegetable by-products
applied in the food processing industry. Trends in Food Science &
Technology, 67, 150–159.
Kumar, K., Yadav, A. N., Kumar, V., Vyas, P., & Dhaliwal, H. S.
(2017). Food waste: A potential bioresource for extraction of
nutraceuticals and bioactive compounds. Bioprocess: Bioresour.
Kumar, M., Dahuja, A., Sachdev, A., Kaur, C., Varghese, E., Saha, S.,
et al. (2019). Valorisation of black carrot pomace: microwave
assisted extraction of bioactive phytoceuticals and antioxidant
activity using Box-Behnken design. Journal of Food Science and
Technology, 56, 995–1007.
Kushwaha, R., Kumar, V., Vyas, G., & Kaur, J. (2018). Optimisation of
Different Variable for Eco-friendly Extraction of Betalains and
Phytochemicals from Beetroot Pomace. Waste and Biomass
Valorisation, 9, 1485–1494.
Lanzotti, V. (2006). The analysis of onion and garlic. Journal of
Chromatography A.
Laufenberg, G., & Schulze, N. (2009). A modular strategy for
processing of fruit and vegetable wastes into value-added products.
In Handbook of Waste Management and Co-Product Recovery in
Food Processing; ISBN 9781845697051.
Lozano-Sánchez,
J.,
Castro-Puyana,
M.,
Mendiola,
J.,
Segura-Carretero, A., Cifuentes, A., & Ibáez, E. (2014). Recovering
bioactive compounds from olive oil filter cake by advanced
extraction techniques. International Journal of Molecular Sciences,
15, 16270–16283.
Machado, A. P. D. F., Pasquel-Reátegui, J. L., Barbero, G. F., &
Martínez, J. (2015). Pressurized liquid extraction of bioactive
compounds from blackberry (Rubus fruticosus L.) residues: A
comparison with conventional methods. Food Research International, 77, 675–683.
Machado, A. P. D. F., Pereira, A. L. D., Barbero, G. F., & Mart??nez,
J. (2017). Recovery of anthocyanins from residues of Rubus
fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their
combination. Food Chemistry, 231, 1–10.
Mahato, N., Sharma, K., Koteswararao, R., Sinha, M., Baral, E. R., &
Cho, M. H. (2019). Citrus essential oils: Extraction, authentication
and application in food preservation. Critical Reviews in Food
Science and Nutrition, 59, 611–625.
Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., & Rimac
Brnčić, S. (2018). An overview of the traditional and innovative
approaches for pectin extraction from plant food wastes and
by-products: Ultrasound-, microwaves-, and enzyme-assisted
extraction. Trends in Food Science & Technology, 76, 28–37.
Mattioli, S., Rosignoli, P., D’Amato, R., Fontanella, M. C., Regni, L.,
Castellini, C., et al. (2020). Effect of feed supplemented with
selenium-enriched olive leaves on plasma oxidative Status, mineral
profile, and leukocyte DNA damage in growing rabbits. Animals,
10, 274.
Mayanga-Torres, P. C., Lachos-Perez, D., Rezende, C. A., Prado, J. M.,
Ma, Z., Tompsett, G. T., et al. (2017). Valorisation of coffee
industry residues by subcritical water hydrolysis: Recovery of
sugars and phenolic compounds. The Journal of Supercritical
Fluids, 120, 75–85.
Mazorra-Manzano, M. A., Ramírez-Suarez, J. C., & Yada, R. Y.
(2018). Plant proteases for bioactive peptides release: A review.
Critical Reviews in Food Science and Nutrition, 58, 2147–2163.
Mehta, D., Prasad, P., Sangwan, R. S., & Yadav, S. K. (2018). Tomato
processing byproduct valorisation in bread and muffin:
improvement in physicochemical properties and shelf life stability.
Journal of Food Science and Technology, 55, 2560–2568.
Mirzaei-aghsaghali, A., & Maheri-sis, N. (2013). Nutritive value of
some AgroIndustrial by-products for ruminants—a review.
Nagarajaiah, S. B., & Prakash, J. (2016). Chemical Composition and
Bioactivity of Pomace from Selected Fruits. International Journal
of Fruit Science, 16, 423–443.
Ninčević Grassino, A., Djaković, S., Bosiljkov, T., Halambek, J., Zorić,
Z., Dragović-Uzelac, V., et al. (2019). Valorisation of tomato peel
waste as a sustainable source for Pectin. Waste and Biomass
Valorisation: Polyphenols and Fatty Acids Recovery Using
Sequential Extraction.
Pagano, I., Sánchez-Camargo, A. del P., Mendiola, J. A., Campone, L.,
Cifuentes, A., Rastrelli, L., & Ibañez, E. (2018). Selective extraction
of high-value phenolic compounds from distillation wastewater of
basil (Ocimum basilicum L.) by pressurized liquid extraction.
Electrophoresis, 39, 1884–1891.
Panzella, L. (2020). Natural phenolic compounds for health food and
cosmetic applications. Antioxidants, 9, 427.
Pimentel-Moral, S., Borrás-Linares, I., Lozano-Sánchez, J., Arráez-Román, D., Martínez-Férez, A., & Segura-Carretero, A. (2018).
Supercritical CO 2 extraction of bioactive compounds from Hibiscus
sabdariffa. The Journal of Supercritical Fluids, 0–1.
Pinto, D., Cádiz-Gurrea, M. de la L., Sut, S., Ferreira, A. S.,
Leyva-Jimenez, F. J., Dall’Acqua, S., Segura-Carretero, A.,
Delerue-Matos, C., & Rodrigues, F. (2020) Valorisation of
underexploited Castanea sativa shells bioactive compounds
recover.ed by Supercritical Fluid Extraction with CO2: A Response
Surface Methodology approach. Journal CO 2 Util.
Pontonio, E., Dingeo, C., Gobbetti, M., & Rizzello, C. G. (2019).
Maize milling by-products: From food wastes to functional
ingredients through lactic acid bacteria fermentation. Frontiers in
Microbiology, 10, 1–14.
Poveda, J. M., Loarce, L., Alarcón, M., Díaz-Maroto, M. C., & Alañón,
M. E. (2018). Revalorisation of winery by-products as source of
natural preservatives obtained by means of green extraction
techniques. Industrial Crops and Products, 112, 617–625.
Prakash, L.; Majeed, M. Natural ingredients for anti-ageing skin care.
Househ. Pers. Care Today2009, 44–46.
Ralla, T., Salminen, H., Edelmann, M., Dawid, C., Hofmann, T., &
Weiss, J. (2018). Oat bran extract (Avena sativa L.) from food
by-product streams as new natural emulsifier. Food Hydrocoll, 81,
253–262.
Rebello, L. P. G., Ramos, A. M., Pertuzatti, P. B., Barcia, M. T.,
Castillo-Muñoz, N., & Hermosín-Gutiérrez, I. (2014). Flour of
banana (Musa AAA) peel as a source of antioxidant phenolic
compounds. Food Research International, 55, 397–403.
Robards, K., Prenzler, P., Ryan, D., & Kamal-Eldin, A. (2009). Oat Oil.
In Gourmet and Health-Promoting Specialty Oils; Elsevier,
pp. 433–454.
Rodriguez-Anton, J. M., Rubio-Andrada, L., Celemín-Pedroche, M. S.,
& Alonso-Almeida, M. D. M. (2019). Analysis of the relations
between circular economy and sustainable development goals.
International Journal of Sustainable Development and World
Ecology, 26, 708–720.
Rosero, J. C., Cruz, S., Osorio, C., & Hurtado, N. (2019). analysis of
phenolic composition of byproducts (Seeds and Peels) of Avocado
(Persea americana Mill.) Cultivated in Colombia. Molecules, 24.
Roth, M., Jekle, M., & Becker, T. (2019). Opportunities for upcycling
cereal byproducts with special focus on Distiller’s grains. Trends in
Food Science & Technology, 91, 282–293.
Rudra, S. G., Nishad, J., Jakhar, N., & Kaur, C. (2015). Food Industry
Waste: Mine of Nutraceuticals. International Journal of Environmental Science and Technology, 4, 205–229.
Revalorisation of Agro-Industrial Wastes into High
243
residues as a valuable source of polyphenolics: Extraction optimisation and analysis. Lwt, 93, 583–591.
Kowalska, H., Czajkowska, K., Cichowska, J., & Lenart, A. (2017).
What’s new in biopotential of fruit and vegetable by-products
applied in the food processing industry. Trends in Food Science &
Technology, 67, 150–159.
Kumar, K., Yadav, A. N., Kumar, V., Vyas, P., & Dhaliwal, H. S.
(2017). Food waste: A potential bioresource for extraction of
nutraceuticals and bioactive compounds. Bioprocess: Bioresour.
Kumar, M., Dahuja, A., Sachdev, A., Kaur, C., Varghese, E., Saha, S.,
et al. (2019). Valorisation of black carrot pomace: microwave
assisted extraction of bioactive phytoceuticals and antioxidant
activity using Box-Behnken design. Journal of Food Science and
Technology, 56, 995–1007.
Kushwaha, R., Kumar, V., Vyas, G., & Kaur, J. (2018). Optimisation of
Different Variable for Eco-friendly Extraction of Betalains and
Phytochemicals from Beetroot Pomace. Waste and Biomass
Valorisation, 9, 1485–1494.
Lanzotti, V. (2006). The analysis of onion and garlic. Journal of
Chromatography A.
Laufenberg, G., & Schulze, N. (2009). A modular strategy for
processing of fruit and vegetable wastes into value-added products.
In Handbook of Waste Management and Co-Product Recovery in
Food Processing; ISBN 9781845697051.
Lozano-Sánchez,
J.,
Castro-Puyana,
M.,
Mendiola,
J.,
Segura-Carretero, A., Cifuentes, A., & Ibáez, E. (2014). Recovering
bioactive compounds from olive oil filter cake by advanced
extraction techniques. International Journal of Molecular Sciences,
15, 16270–16283.
Machado, A. P. D. F., Pasquel-Reátegui, J. L., Barbero, G. F., &
Martínez, J. (2015). Pressurized liquid extraction of bioactive
compounds from blackberry (Rubus fruticosus L.) residues: A
comparison with conventional methods. Food Research International, 77, 675–683.
Machado, A. P. D. F., Pereira, A. L. D., Barbero, G. F., & Mart??nez,
J. (2017). Recovery of anthocyanins from residues of Rubus
fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their
combination. Food Chemistry, 231, 1–10.
Mahato, N., Sharma, K., Koteswararao, R., Sinha, M., Baral, E. R., &
Cho, M. H. (2019). Citrus essential oils: Extraction, authentication
and application in food preservation. Critical Reviews in Food
Science and Nutrition, 59, 611–625.
Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., & Rimac
Brnčić, S. (2018). An overview of the traditional and innovative
approaches for pectin extraction from plant food wastes and
by-products: Ultrasound-, microwaves-, and enzyme-assisted
extraction. Trends in Food Science & Technology, 76, 28–37.
Mattioli, S., Rosignoli, P., D’Amato, R., Fontanella, M. C., Regni, L.,
Castellini, C., et al. (2020). Effect of feed supplemented with
selenium-enriched olive leaves on plasma oxidative Status, mineral
profile, and leukocyte DNA damage in growing rabbits. Animals,
10, 274.
Mayanga-Torres, P. C., Lachos-Perez, D., Rezende, C. A., Prado, J. M.,
Ma, Z., Tompsett, G. T., et al. (2017). Valorisation of coffee
industry residues by subcritical water hydrolysis: Recovery of
sugars and phenolic compounds. The Journal of Supercritical
Fluids, 120, 75–85.
Mazorra-Manzano, M. A., Ramírez-Suarez, J. C., & Yada, R. Y.
(2018). Plant proteases for bioactive peptides release: A review.
Critical Reviews in Food Science and Nutrition, 58, 2147–2163.
Mehta, D., Prasad, P., Sangwan, R. S., & Yadav, S. K. (2018). Tomato
processing byproduct valorisation in bread and muffin:
improvement in physicochemical properties and shelf life stability.
Journal of Food Science and Technology, 55, 2560–2568.
Mirzaei-aghsaghali, A., & Maheri-sis, N. (2013). Nutritive value of
some AgroIndustrial by-products for ruminants—a review.
Nagarajaiah, S. B., & Prakash, J. (2016). Chemical Composition and
Bioactivity of Pomace from Selected Fruits. International Journal
of Fruit Science, 16, 423–443.
Ninčević Grassino, A., Djaković, S., Bosiljkov, T., Halambek, J., Zorić,
Z., Dragović-Uzelac, V., et al. (2019). Valorisation of tomato peel
waste as a sustainable source for Pectin. Waste and Biomass
Valorisation: Polyphenols and Fatty Acids Recovery Using
Sequential Extraction.
Pagano, I., Sánchez-Camargo, A. del P., Mendiola, J. A., Campone, L.,
Cifuentes, A., Rastrelli, L., & Ibañez, E. (2018). Selective extraction
of high-value phenolic compounds from distillation wastewater of
basil (Ocimum basilicum L.) by pressurized liquid extraction.
Electrophoresis, 39, 1884–1891.
Panzella, L. (2020). Natural phenolic compounds for health food and
cosmetic applications. Antioxidants, 9, 427.
Pimentel-Moral, S., Borrás-Linares, I., Lozano-Sánchez, J., Arráez-Román, D., Martínez-Férez, A., & Segura-Carretero, A. (2018).
Supercritical CO 2 extraction of bioactive compounds from Hibiscus
sabdariffa. The Journal of Supercritical Fluids, 0–1.
Pinto, D., Cádiz-Gurrea, M. de la L., Sut, S., Ferreira, A. S.,
Leyva-Jimenez, F. J., Dall’Acqua, S., Segura-Carretero, A.,
Delerue-Matos, C., & Rodrigues, F. (2020) Valorisation of
underexploited Castanea sativa shells bioactive compounds
recover.ed by Supercritical Fluid Extraction with CO2: A Response
Surface Methodology approach. Journal CO 2 Util.
Pontonio, E., Dingeo, C., Gobbetti, M., & Rizzello, C. G. (2019).
Maize milling by-products: From food wastes to functional
ingredients through lactic acid bacteria fermentation. Frontiers in
Microbiology, 10, 1–14.
Poveda, J. M., Loarce, L., Alarcón, M., Díaz-Maroto, M. C., & Alañón,
M. E. (2018). Revalorisation of winery by-products as source of
natural preservatives obtained by means of green extraction
techniques. Industrial Crops and Products, 112, 617–625.
Prakash, L.; Majeed, M. Natural ingredients for anti-ageing skin care.
Househ. Pers. Care Today2009, 44–46.
Ralla, T., Salminen, H., Edelmann, M., Dawid, C., Hofmann, T., &
Weiss, J. (2018). Oat bran extract (Avena sativa L.) from food
by-product streams as new natural emulsifier. Food Hydrocoll, 81,
253–262.
Rebello, L. P. G., Ramos, A. M., Pertuzatti, P. B., Barcia, M. T.,
Castillo-Muñoz, N., & Hermosín-Gutiérrez, I. (2014). Flour of
banana (Musa AAA) peel as a source of antioxidant phenolic
compounds. Food Research International, 55, 397–403.
Robards, K., Prenzler, P., Ryan, D., & Kamal-Eldin, A. (2009). Oat Oil.
In Gourmet and Health-Promoting Specialty Oils; Elsevier,
pp. 433–454.
Rodriguez-Anton, J. M., Rubio-Andrada, L., Celemín-Pedroche, M. S.,
& Alonso-Almeida, M. D. M. (2019). Analysis of the relations
between circular economy and sustainable development goals.
International Journal of Sustainable Development and World
Ecology, 26, 708–720.
Rosero, J. C., Cruz, S., Osorio, C., & Hurtado, N. (2019). analysis of
phenolic composition of byproducts (Seeds and Peels) of Avocado
(Persea americana Mill.) Cultivated in Colombia. Molecules, 24.
Roth, M., Jekle, M., & Becker, T. (2019). Opportunities for upcycling
cereal byproducts with special focus on Distiller’s grains. Trends in
Food Science & Technology, 91, 282–293.
Rudra, S. G., Nishad, J., Jakhar, N., & Kaur, C. (2015). Food Industry
Waste: Mine of Nutraceuticals. International Journal of Environmental Science and Technology, 4, 205–229.
Revalorisation of Agro-Industrial Wastes into High
243