High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food products - Trigo, João P.; Alexandre, Elisabete M. C.; Saraiva, Jorge A.; Pintado, Manuela E. (Critical reviews in food science and nutrition, 2020)
Keywords: Animals; Antiinfectives and antibacterials; antimicrobial activity; Antimicrobial agents; antimicrobial properties; antioxidant proprieties; Antioxidants; baked goods; Bakery products; Beverages; Bioactive compounds; Biological activity; Byproducts; Dietary Fiber; Food; Food by-products; Food Industry; Food products; food products fortification; fresh market; Fruit - chemistry; Fruits; Health promotion; Humans; Novel foods; powders; Processing industry; processing waste; value added; Vegetable Products - analysis; Vegetables; Vegetables - chemistry; Food by-products; bioactive compounds; antimicrobial activity; dietary fiber; antioxidant proprieties; food products fortification