articleTop 1% cited
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
Trends in Food Science & Technology · 2012 · Vol. 26(2) · pp. 68–87
Charis M. Galanakis✉(Cyprus University of Technology)
Food Waste Reduction and SustainabilityProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying ProcessesCommercializationEmerging technologiesRaw materialFood wasteAdded valueRisk analysis (engineering)Product (mathematics)Food productsBiochemical engineeringBusiness
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References
Oil-in-water emulsions stabilized by chitin nanocrystal particles
Food Hydrocolloids · 2011 · 497 citations
Production of antioxidant high dietary fiber powder from carrot peels
LWT · 2007 · 338 citations
Encapsulation of polyphenols – a review
Trends in Food Science & Technology · 2010 · 1,494 citations
Recovery, concentration and purification of phenolic compounds by adsorption: A review
Journal of Food Engineering · 2011 · 483 citations
By-products of plant food processing as a source of functional compounds — recent developments
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Food waste within food supply chains: quantification and potential for change to 2050
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