Valorization of Food Processing By-Products

Francesco Caponio; Antonio Piga; Marco Poiana

doi:10.3390/foods11203246

Foods (Oct 2022)

Valorization of Food Processing By-Products

Francesco Caponio,
Antonio Piga,
Marco Poiana

Affiliations

Francesco Caponio: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
Antonio Piga: Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy
Marco Poiana: Department of AGRARIA, University Mediterranea of Reggio Calabria, Feo di Vito, 89124 Reggio Calabria, Italy

DOI: https://doi.org/10.3390/foods11203246
Journal volume & issue: Vol. 11, no. 20
p. 3246

Abstract

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Nowadays, the valorization of by-products of the food industry is a priority linked to the need to release the smallest amount of products from processes [...]

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Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

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