Recovery of High Value-Added Compounds from Food By-Product

Beatriz Gullón; Remedios Yáñez

doi:10.3390/foods11121670

Foods (Jun 2022)

Recovery of High Value-Added Compounds from Food By-Product

Beatriz Gullón,
Remedios Yáñez

Affiliations

Beatriz Gullón: Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
Remedios Yáñez: Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain

DOI: https://doi.org/10.3390/foods11121670
Journal volume & issue: Vol. 11, no. 12
p. 1670

Abstract

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The agri-food industry generates large quantities of by-products, both of animal and vegetable origin, which are currently discarded or destined to low-value-added applications [...]

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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

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