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Foods (Basel, Switzerland)
Jul 11, 2022;11 (14):

Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods.

Graziana Difonzo, Silvia Grassi, Maria Paciulli
Author Information
  1. Graziana Difonzo: Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70121 Bari, Italy. ORCID
  2. Silvia Grassi: Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Giovanni Celoria 2, 20133 Milan, Italy. ORCID
  3. Maria Paciulli: Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy. ORCID
PMID: 35885286 DOI: 10.3390/foods11142043

Abstract

Rising challenges for food innovation and environmental issues have led to an increased interest in bio-economy and more sustainable food production [...].

References

  1. Foods. 2021 Mar 19;10(3): [PMID: 33808709]
  2. Foods. 2022 Feb 25;11(5): [PMID: 35267317]
  3. Foods. 2021 Dec 08;10(12): [PMID: 34945596]
  4. Foods. 2021 Jul 31;10(8): [PMID: 34441560]
  5. Foods. 2021 May 28;10(6): [PMID: 34071417]
  6. Foods. 2021 Dec 08;10(12): [PMID: 34945607]
  7. Foods. 2022 Feb 23;11(5): [PMID: 35267287]
  8. Foods. 2021 May 26;10(6): [PMID: 34073196]
  9. Foods. 2021 Sep 13;10(9): [PMID: 34574269]
  10. Foods. 2021 Mar 26;10(4): [PMID: 33810435]
Editorial

Word Cloud

Created with Highcharts 10.0.0foodRisingchallengesinnovationenvironmentalissuesledincreasedinterestbio-economysustainableproduction[]UpcyclingAgro-FoodChainBy-ProductsObtainHigh-Value-AddedFoods

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