{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,24]],"date-time":"2026-06-24T14:19:49Z","timestamp":1782310789966,"version":"3.54.5"},"reference-count":211,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2022,1,27]],"date-time":"2022-01-27T00:00:00Z","timestamp":1643241600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Bioeng. Biotechnol."],"abstract":"<jats:p>Bioactive compounds can provide health benefits beyond the nutritional value and are originally present or added to food matrices. However, because they are part of the food matrices, most bioactive compounds remain in agroindustrial by-products. Agro-industrial by-products are generated in large quantities throughout the food production chain and can\u2014when not properly treated\u2014affect the environment, the profit, and the proper and nutritional distribution of food to people. Thus, it is important to adopt processes that increase the use of these agroindustrial by-products, including biological approaches, which can enhance the extraction and obtention of bioactive compounds, which enables their application in food and pharmaceutical industries. Biological processes have several advantages compared to nonbiological processes, including the provision of extracts with high quality and bioactivity, as well as extracts that present low toxicity and environmental impact. Among biological approaches, extraction from enzymes and fermentation stand out as tools for obtaining bioactive compounds from various agro-industrial wastes. In this sense, this article provides an overview of the main bioactive components found in agroindustrial by-products and the biological strategies for their extraction. We also provide information to enhance the use of these bioactive compounds, especially for the food and pharmaceutical industries.<\/jats:p>","DOI":"10.3389\/fbioe.2021.802543","type":"journal-article","created":{"date-parts":[[2022,1,27]],"date-time":"2022-01-27T13:35:37Z","timestamp":1643290537000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":158,"title":["Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review"],"prefix":"10.3389","volume":"9","author":[{"given":"Ailton Cesar","family":"Lemes","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariana Buranelo","family":"Egea","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Josemar Gon\u00e7alves de","family":"Oliveira Filho","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabrielle Victoria","family":"Gaut\u00e9rio","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bernardo Dias","family":"Ribeiro","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Alice Zarur","family":"Coelho","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2022,1,27]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"123716","DOI":"10.1016\/j.biortech.2020.123716","article-title":"Utilization of Sugarcane Straw for Production of \u03b2-glucan Biopolymer by Lasiodiplodia Theobromae CCT 3966 in Batch Fermentation Process","volume":"314","author":"Abdeshahian","year":"2020","journal-title":"Bioresour. Techn."},{"key":"B2","doi-asserted-by":"publisher","first-page":"2149","DOI":"10.1007\/s10924-020-01758-z","article-title":"Valorization of Soybean Molasses as Fermentation Substrate for the Production of Microbial Exocellular \u03b2-Glucan","volume":"28","author":"Acosta","year":"2020","journal-title":"J. Polym. Environ."},{"key":"B3","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1016\/B978-0-12-820284-5.00015-0","article-title":"Biochemical and Pharmacotherapeutic Potentials of Lycopene in Drug Discovery","volume-title":"Preparation of Phytopharmaceuticals for the Management of Disorders","author":"Adetunji","year":"2021"},{"key":"B4","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/B978-0-12-814774-0.00011-6","article-title":"Chapter 11 - Functional Food Consumption and its Physiological Effects","volume-title":"Bioactive Compounds","author":"Aguiar","year":"2019"},{"key":"B5","doi-asserted-by":"publisher","first-page":"361","DOI":"10.1016\/j.tifs.2019.04.003","article-title":"Treatment and Utilization of Dairy Industrial Waste: A Review","volume":"88","author":"Ahmad","year":"2019","journal-title":"Trends Food Sci. Techn."},{"key":"B6","doi-asserted-by":"publisher","first-page":"6613","DOI":"10.1007\/s12649-020-00935-4","article-title":"Optimization of Conditions for the Higher Level Production of Protease: Characterization of Protease from Geobacillus SBS-4S","volume":"11","author":"Ahmad","year":"2020","journal-title":"Waste Biomass Valor."},{"key":"B7","doi-asserted-by":"publisher","first-page":"1071","DOI":"10.1016\/j.foodchem.2010.11.129","article-title":"Solid-state Fermentation of Apple Pomace Using Phanerocheate Chrysosporium - Liberation and Extraction of Phenolic Antioxidants","volume":"126","author":"Ajila","year":"2011","journal-title":"Food Chem."},{"key":"B211","doi-asserted-by":"publisher","first-page":"93","DOI":"10.1016\/j.tifs.2020.08.014","article-title":"pH-Sensitive (Halochromic) Smart Packaging Films Based on Natural Food Colorants for the Monitoring of Food Quality and Safety","volume":"105","author":"Alizadeh-Sani","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"B8","doi-asserted-by":"publisher","first-page":"104466","DOI":"10.1016\/j.jff.2021.104466","article-title":"Re-thinking Functional Food Development through a Holistic Approach","volume":"81","author":"Alongi","year":"2021","journal-title":"J. Funct. Foods"},{"key":"B9","doi-asserted-by":"publisher","first-page":"101753","DOI":"10.1016\/j.bcab.2020.101753","article-title":"Effects of Solid-State Fermentation and Extraction Solvents on the Antioxidant Properties of Lentils","volume":"28","author":"Alves Magro","year":"2020","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"B10","doi-asserted-by":"publisher","first-page":"86","DOI":"10.1016\/j.foodchem.2018.07.080","article-title":"One-step Process for Producing Prebiotic Arabino-Xylooligosaccharides from brewer's Spent Grain Employing Trichoderma Species","volume":"270","author":"Amorim","year":"2019","journal-title":"Food Chem."},{"key":"B11","doi-asserted-by":"publisher","first-page":"546","DOI":"10.1016\/j.carbpol.2018.07.017","article-title":"Single-step Production of Arabino-Xylooligosaccharides by Recombinant Bacillus Subtilis 3610 Cultivated in Brewers' Spent Grain","volume":"199","author":"Amorim","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"B12","doi-asserted-by":"publisher","first-page":"104","DOI":"10.1016\/j.fbp.2017.03.003","article-title":"Preparation of Lycopene Nanodispersions from Tomato Processing Waste: Effects of Organic Phase Composition","volume":"103","author":"Anarjan","year":"2017","journal-title":"Food Bioproducts Process."},{"key":"B13","doi-asserted-by":"publisher","first-page":"104713","DOI":"10.1016\/j.supflu.2019.104713","article-title":"Enzyme-assisted Supercritical Fluid Extraction of Antioxidant Isorhamnetin Conjugates from Opuntia Ficus-Indica (L.) Mill","volume":"158","author":"Antunes-Ricardo","year":"2020","journal-title":"J. Supercrit. Fluids"},{"key":"B14","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2016\/6436945","article-title":"Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review","volume":"2016","author":"Arah","year":"2016","journal-title":"Adv. Agric."},{"key":"B15","doi-asserted-by":"publisher","first-page":"012038","DOI":"10.1088\/1755-1315\/207\/1\/012038","article-title":"The Potency of Betacyanins Extract from a Peel of Dragon Fruits as a Source of Colourimetric Indicator to Develop Intelligent Packaging for Fish Freshness Monitoring","volume":"207","author":"Ardiyansyah","year":"2018","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"B16","doi-asserted-by":"crossref","first-page":"87","DOI":"10.5772\/intechopen.70197","article-title":"Natural Antimicrobials, Their Sources and Food Safety","volume-title":"Food Additives","author":"Arshad","year":"2017"},{"key":"B17","doi-asserted-by":"publisher","first-page":"280","DOI":"10.1016\/j.lwt.2015.11.064","article-title":"Potential of the Solid-State Fermentation of Tomato by Products by Fusarium Solani Pisi for Enzymatic Extraction of Lycopene","volume":"68","author":"Azabou","year":"2016","journal-title":"LWT - Food Sci. Techn."},{"key":"B18","doi-asserted-by":"publisher","first-page":"305","DOI":"10.1007\/s13399-017-0285-3","article-title":"Optimization of Endoglucanase Production from Trichoderma harzianum Strain HZN11 by central Composite Design under Response Surface Methodology","volume":"8","author":"Bagewadi","year":"2018","journal-title":"Biomass Conv. Bioref."},{"key":"B19","doi-asserted-by":"publisher","first-page":"4303","DOI":"10.1007\/s13197-020-04906-4","article-title":"Conditions of Enzyme-Assisted Extraction to Increase the Recovery of Flavanone Aglycones from Pectin Waste","volume":"58","author":"Barbosa","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"B20","doi-asserted-by":"publisher","first-page":"141","DOI":"10.3389\/fenrg.2018.00141","article-title":"Recent Trends in the Pretreatment of Lignocellulosic Biomass for Value-Added Products","volume":"6","author":"Baruah","year":"2018","journal-title":"Front. Energ. Res."},{"key":"B21","doi-asserted-by":"publisher","first-page":"110607","DOI":"10.1016\/j.mcat.2019.110607","article-title":"Industrial Applications of Immobilized Enzymes-A Review","volume":"479","author":"Basso","year":"2019","journal-title":"Mol. Catal."},{"key":"B22","doi-asserted-by":"publisher","first-page":"568","DOI":"10.1016\/j.scitotenv.2019.05.219","article-title":"Technical Potential and Geographic Distribution of Agricultural Residues, Co-products and By-Products in the European Union","volume":"686","author":"Bedoi\u0107","year":"2019","journal-title":"Sci. Total Environ."},{"key":"B23","doi-asserted-by":"publisher","first-page":"51","DOI":"10.1007\/s12649-018-0451-2","article-title":"Feather Protein Hydrolysates: a Study of Physicochemical, Functional Properties and Antioxidant Activity","volume":"11","author":"Ben Hamad Bouhamed","year":"2020","journal-title":"Waste Biomass Valor."},{"key":"B24","doi-asserted-by":"publisher","first-page":"510","DOI":"10.3390\/molecules25030510","article-title":"Bioactives from Agri-Food Wastes: Present Insights and Future Challenges","volume":"25","author":"Ben-Othman","year":"2020","journal-title":"Molecules"},{"key":"B25","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1590\/1678-4324-2019180621","article-title":"Co-production of Proteases and Bioactive Protein Hydrolysates from Bioprocessing of Feather Meal","volume":"62","author":"Bernardo","year":"2019","journal-title":"Braz. Arch. Biol. Technol."},{"key":"B26","doi-asserted-by":"publisher","first-page":"835","DOI":"10.1007\/s10529-020-03067-w","article-title":"Microbial Bioconversion of Feathers into Antioxidant Peptides and Pigments and Their Liposome Encapsulation","volume":"43","author":"Bertolini","year":"2021","journal-title":"Biotechnol. Lett."},{"key":"B27","doi-asserted-by":"publisher","first-page":"60","DOI":"10.1016\/j.tifs.2016.04.007","article-title":"Antioxidant Phenolics and Their Microbial Production by Submerged and Solid State Fermentation Process: A Review","volume":"53","author":"Dey","year":"2016","journal-title":"Trends Food Sci. Techn."},{"key":"B28","doi-asserted-by":"publisher","first-page":"1467","DOI":"10.1111\/ijfs.14060","article-title":"Ensuring the Future of Functional Foods","volume":"54","author":"Birch","year":"2018","journal-title":"Int. J. Food Sci. Technol."},{"key":"B29","doi-asserted-by":"publisher","first-page":"645","DOI":"10.21930\/rcta.vol19_num2_art:684","article-title":"Methods of Extraction Refining and Concentration of Fish Oil as a Source of omega-3 Fatty Acids","volume":"19","author":"Bonilla-M\u00e9ndez","year":"2018","journal-title":"Ciencia y Tecnolog\u00eda Agropecuaria"},{"key":"B30","doi-asserted-by":"publisher","first-page":"796","DOI":"10.5935\/0100-4042.20140128","article-title":"a New Approach to Evaluate Immobilization of \u03b2-Galactosidase on Eupergitc: Structural, Kinetic, and Thermal Characterization","volume":"37","author":"Braga","year":"2014","journal-title":"Qu\u00edmica Nova"},{"key":"B31","doi-asserted-by":"publisher","first-page":"149","DOI":"10.1016\/j.foodres.2015.01.016","article-title":"Whey as a Source of Peptides with Remarkable Biological Activities","volume":"73","author":"Brandelli","year":"2015","journal-title":"Food Res. Int."},{"key":"B32","doi-asserted-by":"publisher","first-page":"16","DOI":"10.1016\/j.procbio.2017.07.016","article-title":"Solid State Fermentation of Fig ( Ficus Carica L.) By-Products Using Fungi to Obtain Phenolic Compounds with Antioxidant Activity and Qualitative Evaluation of Phenolics Obtained","volume":"62","author":"Buenrostro-Figueroa","year":"2017","journal-title":"Process Biochem."},{"key":"B33","doi-asserted-by":"publisher","first-page":"3257","DOI":"10.1007\/s12649-019-00641-w","article-title":"Valorization of Deproteinated Potato Juice Water into \u03b2-Glucan Preparation of C. Utilis Origin: Comparative Study of Preparations Obtained by Two Isolation Methods","volume":"11","author":"Bzducha-Wr\u00f3bel","year":"2020","journal-title":"Waste Biomass Valor."},{"key":"B34","doi-asserted-by":"publisher","first-page":"109323","DOI":"10.1016\/j.lwt.2020.109323","article-title":"Lycopene in Human Health","volume":"127","author":"Caseiro","year":"2020","journal-title":"LWT"},{"key":"B35","doi-asserted-by":"publisher","first-page":"126438","DOI":"10.1016\/j.jclepro.2021.126438","article-title":"Food Loss and Waste in Food Supply Chains. A Systematic Literature Review and Framework Development Approach","volume":"295","author":"Chauhan","year":"2021","journal-title":"J. Clean. Prod."},{"key":"B36","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/B978-0-08-100135-6.00003-X","article-title":"Lignocellulose Biorefinery Feedstock Engineering","volume-title":"Lignocellulose Biorefinery Engineering","author":"Chen","year":"2015"},{"key":"B37","doi-asserted-by":"publisher","first-page":"101208","DOI":"10.1016\/j.bcab.2019.101208","article-title":"Use of Agroindustrial Byproducts as Substrate for Production of Carotenoids with Antioxidant Potential by Wild Yeasts","volume":"20","author":"Cipolatti","year":"2019","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"B38","doi-asserted-by":"publisher","first-page":"329","DOI":"10.1016\/j.fbp.2019.08.005","article-title":"Extraction of Tomato By-Products' Bioactive Compounds Using Ohmic Technology","volume":"117","author":"Coelho","year":"2019","journal-title":"Food Bioproducts Process."},{"key":"B39","first-page":"157","article-title":"Bioactive Potential of Fruit and Vegetable Wastes","volume-title":"Advances in Food and Nutrition Research","author":"Coman","year":"2020"},{"key":"B40","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1590\/1981-6723.06419","article-title":"Oil-lipids, Carotenoids and Fatty Acids Simultaneous Production by Rhodotorula Mucilaginosa CCT3892 Using Sugarcane Molasses as Carbon Source","volume":"23","author":"Costa","year":"2020","journal-title":"Braz. J. Food Technol."},{"key":"B44","doi-asserted-by":"publisher","first-page":"68","DOI":"10.1016\/j.fbp.2019.02.002","article-title":"Mango Agro-Industrial Wastes for Lipase Production from Yarrowia Lipolytica and the Potential of the Fermented Solid as a Biocatalyst","volume":"115","author":"Pereira","year":"2019","journal-title":"Food Bioproducts Process."},{"key":"B45","doi-asserted-by":"publisher","first-page":"875","DOI":"10.1080\/13543776.2018.1552260","article-title":"A Decade of Nutraceutical Patents: where Are We Now in 2018","volume":"28","author":"Daliu","year":"2018","journal-title":"Expert Opin. Ther. Patents"},{"key":"B46","doi-asserted-by":"publisher","first-page":"617","DOI":"10.1016\/j.jclepro.2018.01.091","article-title":"Current Scenario of Canadian Fishery and Corresponding Underutilized Species and Fishery Byproducts: A Potential Source of omega-3 Fatty Acids","volume":"180","author":"Dave","year":"2018","journal-title":"J. Clean. Prod."},{"key":"B49","first-page":"465","article-title":"Analysis and Characterization of Starches from Alternative Sources","volume-title":"Biodegradable Polymers, Blends and Composites","author":"Di-Medeiros-Leal","year":"2021"},{"key":"B50","doi-asserted-by":"publisher","first-page":"128086","DOI":"10.1016\/j.foodchem.2020.128086","article-title":"Enzyme-assisted Extraction of Bioactive Non-extractable Polyphenols from Sweet Cherry (Prunus Avium L.) Pomace","volume":"339","author":"Dom\u00ednguez-Rodr\u00edguez","year":"2021","journal-title":"Food Chem."},{"key":"B51","doi-asserted-by":"publisher","first-page":"47","DOI":"10.1007\/s10479-019-03134-0","article-title":"Importance of Sustainable Operations in Food Loss: Evidence from the Belgian Food Processing Industry","volume":"290","author":"Dora","year":"2020","journal-title":"Ann. Oper. Res."},{"key":"B52","doi-asserted-by":"publisher","first-page":"95","DOI":"10.1016\/j.jcs.2013.11.004","article-title":"\u03b2-Glucan Extraction from Bran of hull-less Barley by Accelerated Solvent Extraction Combined with Response Surface Methodology","volume":"59","author":"Du","year":"2014","journal-title":"J. Cereal Sci."},{"key":"B53","doi-asserted-by":"publisher","first-page":"92","DOI":"10.1186\/s13065-017-0323-z","article-title":"Phenolic Compounds, Flavonoids, Lipids and Antioxidant Potential of Apricot (Prunus Armeniaca L.) Pomace Fermented by Two Filamentous Fungal Strains in Solid State System","volume":"11","author":"Dulf","year":"2017","journal-title":"Chem. Cent. J."},{"key":"B54","first-page":"1204","article-title":"Low Cost Cassava, Peach palm and Soy By-Products for the Nutritional Enrichment of Cookies: Physical, Chemical and Sensorial Characteristics","volume":"25","author":"Egea","year":"2018","journal-title":"Int. Food Res. J."},{"key":"B55","article-title":"Industrial Food Processing Waste Analyses","volume-title":"Office of Resource Conservation and Recovery","year":"2012"},{"key":"B56","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.fbp.2016.10.002","article-title":"Extraction of Phenolic Compounds from Dry and Fermented orange Pomace Using Supercritical CO2 and Cosolvents","volume":"101","author":"Espinosa-Pardo","year":"2017","journal-title":"Food Bioproducts Process."},{"key":"B57","doi-asserted-by":"publisher","first-page":"418","DOI":"10.9734\/bbj\/2014\/7017","article-title":"Waste to Wealth- Value Recovery from Agro-Food Processing Wastes Using Biotechnology: A Review","volume":"4","author":"Ezejiofor","year":"2014","journal-title":"Bbj"},{"key":"B58","volume-title":"The Future of Food Andagriculture - Trends and Challenges","year":"2017"},{"key":"B59","doi-asserted-by":"publisher","first-page":"1131","DOI":"10.3168\/jds.2019-17173","article-title":"From Byproduct to a Functional Ingredient: Camu-Camu (Myrciaria Dubia) Seed Extract as an Antioxidant Agent in a Yogurt Model","volume":"103","author":"Fidelis","year":"2020","journal-title":"J. Dairy Sci."},{"key":"B60","doi-asserted-by":"publisher","first-page":"71","DOI":"10.1016\/j.nbt.2018.09.003","article-title":"Characterization of a Novel Antioxidant Peptide from Feather Keratin Hydrolysates","volume":"49","author":"Fontoura","year":"2019","journal-title":"New Biotechnol."},{"key":"B61","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/B978-0-323-44248-0.00001-8","article-title":"Extraction of Lignocellulosic Materials from Waste Products","volume-title":"Multifunctional Polymeric Nanocomposites Based on Cellulosic Reinforcements","author":"Fortunati","year":"2016"},{"key":"B62","doi-asserted-by":"publisher","first-page":"238","DOI":"10.1111\/ggi.12194","article-title":"Green tea: A Novel Functional Food for the Oral Health of Older Adults","volume":"14","author":"Gaur","year":"2014","journal-title":"Geriatr. Gerontol. Int."},{"key":"B63","doi-asserted-by":"publisher","first-page":"101511","DOI":"10.1016\/j.bcab.2020.101511","article-title":"Maximization of Xylanase Production by Aureobasidium Pullulans Using a By-Product of rice Grain Milling as Xylan Source","volume":"23","author":"Gaut\u00e9rio","year":"2020","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"B64","doi-asserted-by":"publisher","first-page":"161","DOI":"10.1016\/j.procbio.2021.03.009","article-title":"Xylooligosaccharides Production by Crude and Partially Purified Xylanase from Aureobasidium Pullulans: Biochemical and Thermodynamic Properties of the Enzymes and Their Application in Xylan Hydrolysis","volume":"104","author":"Gaut\u00e9rio","year":"","journal-title":"Process Biochem."},{"key":"B65","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1007\/s12010-021-03658-x","article-title":"Xylooligosaccharide Production with Low Xylose Release Using Crude Xylanase from Aureobasidium Pullulans: Effect of the Enzymatic Hydrolysis Parameters","author":"Gaut\u00e9rio","year":"","journal-title":"Appl. Biochem. Biotechnol."},{"key":"B66","doi-asserted-by":"publisher","first-page":"52","DOI":"10.1186\/s40643-020-00341-7","article-title":"Evaluation of Olive Mill Waste as Substrate for Carotenoid Production by Rhodotorula Mucilaginosa","volume":"7","author":"Ghilardi","year":"2020","journal-title":"Bioresour. Bioproc."},{"key":"B67","doi-asserted-by":"publisher","first-page":"101953","DOI":"10.1016\/j.bcab.2021.101953","article-title":"Enzyme-assisted Extraction of Glycyrrhizic Acid from Licorice Roots Using Heat Reflux and Ultrasound Methods","volume":"33","author":"Giahi","year":"2021","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"B68","doi-asserted-by":"publisher","first-page":"189","DOI":"10.1016\/j.ijfoodmicro.2009.02.025","article-title":"Long-term Fungal Inhibitory Activity of Water-Soluble Extract from Amaranthus Spp. Seeds during Storage of Gluten-free and Wheat Flour Breads","volume":"131","author":"Giuseppe Rizzello","year":"2009","journal-title":"Int. J. Food Microbiol."},{"key":"B69","doi-asserted-by":"publisher","first-page":"302","DOI":"10.1016\/j.tifs.2019.03.029","article-title":"Enzyme-assisted Extractions of Polyphenols - A Comprehensive Review","volume":"88","author":"Gligor","year":"2019","journal-title":"Trends Food Sci. Techn."},{"key":"B70","doi-asserted-by":"publisher","first-page":"635","DOI":"10.1080\/10826068.2020.1728696","article-title":"An Overview of Cell Disruption Methods for Intracellular Biomolecules Recovery","volume":"50","author":"Gomes","year":"2020","journal-title":"Prep. Biochem. Biotechnol."},{"key":"B71","doi-asserted-by":"publisher","first-page":"1365","DOI":"10.1007\/s00217-019-03261-9","article-title":"Gluten-free Bread: Effect of Soy and Corn Co-products on the Quality Parameters","volume":"245","author":"Guimar\u00e3es","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"B72","doi-asserted-by":"publisher","first-page":"101562","DOI":"10.1016\/j.bcab.2020.101562","article-title":"Enhancement of Phenolic Antioxidants in Industrial Apple Waste by Fermentation with Aspergillus Spp","volume":"25","author":"Gulsunoglu","year":"2020","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"B41","doi-asserted-by":"publisher","first-page":"108496","DOI":"10.1016\/j.lwt.2019.108496","article-title":"Protective Effects of \u03b2-glucan Extracted from Spent brewer Yeast during Freeze-Drying, Storage and Exposure to Simulated Gastrointestinal Conditions of Probiotic Lactobacilli","volume":"116","author":"Guedes","year":"2019","journal-title":"Lebensmittel-Wissenschaft und-Technologie"},{"key":"B73","doi-asserted-by":"publisher","first-page":"125334","DOI":"10.1016\/j.foodchem.2019.125334","article-title":"Development of Novel High-Selective Extraction Approach of Carotenoproteins from Blue Crab (Portunus Segnis) Shells, Contribution to the Qualitative Analysis of Bioactive Compounds by HR-ESI-MS","volume":"302","author":"Hamdi","year":"2020","journal-title":"Food Chem."},{"key":"B74","doi-asserted-by":"publisher","first-page":"130352","DOI":"10.1016\/j.foodchem.2021.130352","article-title":"Cereal Processing Waste, an Environmental Impact and Value Addition Perspectives: A Comprehensive Treatise","volume":"363","author":"Hassan","year":"2021","journal-title":"Food Chem."},{"key":"B75","doi-asserted-by":"publisher","first-page":"18","DOI":"10.1016\/j.jfoodeng.2018.07.036","article-title":"Supercritical Carbon Dioxide Extraction of Lycopene from Tomato Processing By-Products: Mathematical Modeling and Optimization","volume":"241","author":"Hatami","year":"2019","journal-title":"J. Food Eng."},{"key":"B76","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1590\/1981-6723.22217","article-title":"Enzyme-assisted Extraction of Polyphenols from green Yerba Mate","volume":"22","author":"Heemann","year":"2019","journal-title":"Braz. J. Food Techn."},{"key":"B77","doi-asserted-by":"publisher","first-page":"109003","DOI":"10.1016\/j.lwt.2019.109003","article-title":"Effects of Pressure-Assisted Enzymatic Hydrolysis on Functional and Bioactive Properties of tilapia (Oreochromis niloticus) By-Product Protein Hydrolysates","volume":"122","author":"Hemker","year":"2020","journal-title":"Lebensmittel-Wissenschaft und-Technologie"},{"key":"B78","doi-asserted-by":"publisher","first-page":"1744","DOI":"10.1007\/s12161-021-01974-w","article-title":"Recovery of Biomolecules from Agroindustry by Solid-Liquid Enzyme-Assisted Extraction: a Review","volume":"14","author":"Hern\u00e1ndez Becerra","year":"2021","journal-title":"Food Anal. Methods"},{"key":"B79","doi-asserted-by":"publisher","first-page":"461380","DOI":"10.1016\/j.chroma.2020.461380","article-title":"Oil Extraction from Tiger Nut (Cyperus Esculentus L.) Using the Combination of Microwave-Ultrasonic Assisted Aqueous Enzymatic Method - Design, Optimization and Quality Evaluation","volume":"1627","author":"Hu","year":"2020","journal-title":"J. Chromatogr. A"},{"key":"B80","doi-asserted-by":"publisher","first-page":"105576","DOI":"10.1016\/j.foodhyd.2019.105576","article-title":"Effects of Nanoemulsion-Based Edible Coatings with Composite Mixture of Rosemary Extract and \u03b5-poly-l-lysine on the Shelf Life of Ready-To-Eat carbonado Chicken","volume":"102","author":"Huang","year":"2020","journal-title":"Food Hydrocolloids"},{"key":"B81","doi-asserted-by":"crossref","DOI":"10.5772\/65507","article-title":"Biomass as Raw Material for Production of High\u2010Value Products","volume-title":"Biomass Volume Estimation and Valorization for Energy","author":"Irmak","year":"2017"},{"key":"B82","doi-asserted-by":"publisher","first-page":"297","DOI":"10.3390\/foods8080297","article-title":"Understanding Food Loss and Waste-Why Are We Losing and Wasting Food","volume":"8","author":"Ishangulyyev","year":"2019","journal-title":"Foods"},{"key":"B83","doi-asserted-by":"publisher","first-page":"295","DOI":"10.1016\/j.lwt.2016.01.057","article-title":"Optimization of Extraction of Functional Protein Hydrolysates from Chicken Egg Shell Membrane (ESM) by Ultrasonic Assisted Extraction (UAE) and Enzymatic Hydrolysis","volume":"69","author":"Jain","year":"2016","journal-title":"Food Sci. Techn. (Campinas)"},{"key":"B84","doi-asserted-by":"publisher","first-page":"278","DOI":"10.1007\/s13197-011-0290-7","article-title":"Utilization of Byproducts and Waste Materials from Meat, Poultry and Fish Processing Industries: a Review","volume":"49","author":"Jayathilakan","year":"2012","journal-title":"J. Food Sci. Technol."},{"key":"B85","volume-title":"Valorisation of Agro-Industrial Residues \u2013 Volume I: Biological Approaches","author":"Jegatheesan","year":"2020"},{"key":"B86","doi-asserted-by":"publisher","first-page":"113633","DOI":"10.1016\/j.ejmech.2021.113633","article-title":"Application of Carbohydrates in Approved Small Molecule Drugs: A Review","volume":"223","author":"Jiang","year":"2021","journal-title":"Eur. J. Med. Chem."},{"key":"B87","doi-asserted-by":"publisher","first-page":"109767","DOI":"10.1016\/j.lwt.2020.109767","article-title":"Production of Bioactive Peptides from Corn Gluten Meal by Solid-State Fermentation with Bacillus Subtilis MTCC5480 and Evaluation of its Antioxidant Capacity In Vivo","volume":"131","author":"Jiang","year":"2020","journal-title":"Lebensmittel-Wissenschaft und-Technologie"},{"key":"B88","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/B978-0-12-811413-1.00005-X","article-title":"Bioproduct Extraction from Microbial Cells by Conventional and Nonconventional Techniques","volume-title":"Food Bioconversion","author":"Kalil","year":"2017"},{"key":"B89","doi-asserted-by":"publisher","first-page":"213","DOI":"10.1016\/j.lwt.2011.12.036","article-title":"Bioactive Phytochemicals in Industrial Tomatoes and Their Processing Byproducts","volume":"49","author":"Kalogeropoulos","year":"2012","journal-title":"LWT - Food Sci. Techn."},{"key":"B90","doi-asserted-by":"publisher","first-page":"298","DOI":"10.1016\/j.ijbiomac.2018.12.165","article-title":"Effect of Different Enzymatic Extractions on Molecular Weight Distribution, Rheological and Microstructural Properties of Barley Bran \u03b2-glucan","volume":"126","author":"Karimi","year":"2019","journal-title":"Int. J. Biol. Macromolecules"},{"key":"B91","doi-asserted-by":"publisher","first-page":"6227","DOI":"10.3390\/su13116227","article-title":"Food Loss and Waste in Meat Sector-Why the Consumption Stage Generates the Most Losses","volume":"13","author":"Karwowska","year":"2021","journal-title":"Sustainability"},{"key":"B92","doi-asserted-by":"publisher","first-page":"155","DOI":"10.1016\/j.procbio.2018.10.007","article-title":"Bio-utilization of Fruits and Vegetables Waste to Produce \u03b2-carotene in Solid-State Fermentation: Characterization and Antioxidant Activity","volume":"76","author":"Kaur","year":"2019","journal-title":"Process Biochem."},{"key":"B93","doi-asserted-by":"publisher","first-page":"615","DOI":"10.1007\/s10811-019-01906-6","article-title":"Enzyme-assisted Extraction of Bioactive Compounds from Brown Seaweeds and Characterization","volume":"32","author":"K. Habeebullah","year":"2020","journal-title":"J. Appl. Phycol"},{"key":"B94","doi-asserted-by":"crossref","first-page":"2054","DOI":"10.26656\/fr.2017.4(6).270","article-title":"Influence of Pectinase\u2013Assisted Extraction Time on the Antioxidant Capacity of Spent Coffee Ground (SCG)","volume":"4","author":"Khairil Anuar","year":"2020","journal-title":"Food Res."},{"key":"B95","doi-asserted-by":"publisher","first-page":"1166","DOI":"10.1002\/jsfa.2091","article-title":"Analyses of Tomato Peel and Seed Byproducts and Their Use as a Source of Carotenoids","volume":"85","author":"Knoblich","year":"2005","journal-title":"J. Sci. Food Agric."},{"key":"B96","doi-asserted-by":"publisher","first-page":"157","DOI":"10.1007\/s11274-019-2732-8","article-title":"Effect of Exogenous Stress Factors on the Biosynthesis of Carotenoids and Lipids by Rhodotorula Yeast Strains in media Containing Agro-Industrial Waste","volume":"35","author":"Kot","year":"2019","journal-title":"World J. Microbiol. Biotechnol."},{"key":"B97","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/B978-0-444-63990-5.00005-0","article-title":"Design of Bioreactors in Solid-State Fermentation","volume-title":"Current Developments in Biotechnology and Bioengineering","author":"Krishania","year":"2018"},{"key":"B98","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1186\/s40643-017-0148-6","article-title":"Food Waste: a Potential Bioresource for Extraction of Nutraceuticals and Bioactive Compounds","volume":"4","author":"Kumar","year":"2017","journal-title":"Bioresour. Bioproc."},{"key":"B99","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/B978-0-444-64323-0.00002-3","article-title":"Recovery and Utilization of Bioactives from Food Processing Waste","volume-title":"Biotechnological Production of Bioactive Compounds","author":"Kumar","year":"2020"},{"key":"B100","doi-asserted-by":"publisher","first-page":"26","DOI":"10.1016\/j.fbio.2018.01.001","article-title":"Recovery of Functional Compounds from Lignocellulosic Material: An Innovative Enzymatic Approach","volume":"22","author":"Kupski","year":"2018","journal-title":"Food Biosci."},{"key":"B101","doi-asserted-by":"publisher","first-page":"315","DOI":"10.1016\/j.indcrop.2019.04.044","article-title":"Simultaneous Production of Lignocellulolytic Enzymes and Extraction of Antioxidant Compounds by Solid-State Fermentation of Agro-Industrial Wastes","volume":"137","author":"Leite","year":"2019","journal-title":"Ind. Crops Prod."},{"key":"B102","doi-asserted-by":"publisher","first-page":"210","DOI":"10.1016\/j.biortech.2016.10.001","article-title":"Simultaneous Production of Proteases and Antioxidant Compounds from Agro-Industrial By-Products","volume":"222","author":"Lemes","year":"","journal-title":"Bioresour. Techn."},{"key":"B103","article-title":"Reintrodu\u00e7\u00e3o de res\u00edduos agroindustriais na produ\u00e7\u00e3o de alimentos","volume-title":"Realidades e perspectivas em Ci\u00eancia dos Alimentos","author":"Lemes","year":""},{"key":"B104","doi-asserted-by":"publisher","first-page":"1805","DOI":"10.1002\/ceat.201300433","article-title":"Design Strategies for Integrated\u03b2-Galactosidase Purification Processes","volume":"37","author":"Lemes","year":"2014","journal-title":"Chem. Eng. Technol."},{"key":"B105","first-page":"1","article-title":"Bioactive Peptides with Antihypertensive Property Obtained from Agro-Industrial Byproducts - Mini Review","volume":"7","author":"Lemes","year":"","journal-title":"Austin J. Nutr. Metab."},{"key":"B106","doi-asserted-by":"publisher","first-page":"409","DOI":"10.1016\/j.seppur.2018.07.062","article-title":"Integrated Strategy for Purification of Esterase from Aureobasidium Pullulans","volume":"209","author":"Lemes","year":"2019","journal-title":"Sep. Purif. Techn."},{"key":"B107","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/ijms17060950","article-title":"A Review of the Latest Advances in Encrypted Bioactive Peptides from Protein-Rich Waste","volume":"17","author":"Lemes","year":"","journal-title":"International Journal of Molecular Sciences"},{"key":"B108","doi-asserted-by":"publisher","first-page":"4225","DOI":"10.1111\/1750-3841.15533","article-title":"Optimizing Extraction Method of Aroma Compounds from Grape Pomace","volume":"85","author":"Liang","year":"2020","journal-title":"J. Food Sci."},{"key":"B109","doi-asserted-by":"publisher","first-page":"445","DOI":"10.1016\/j.ijbiomac.2021.01.125","article-title":"Structure, Preparation, Modification, and Bioactivities of \u03b2-glucan and Mannan from Yeast Cell wall: A Review","volume":"173","author":"Liu","year":"2021","journal-title":"Int. J. Biol. Macromolecules"},{"key":"B110","doi-asserted-by":"publisher","first-page":"236","DOI":"10.3390\/foods10020236","article-title":"A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction","volume":"10","author":"Lombardelli","year":"2021","journal-title":"Foods"},{"key":"B111","doi-asserted-by":"publisher","first-page":"43","DOI":"10.1016\/j.fbp.2020.01.014","article-title":"Tailored and Synergistic Enzyme-Assisted Extraction of Carotenoid-Containing Chromoplasts from Tomatoes","volume":"121","author":"Lombardelli","year":"2020","journal-title":"Food Bioproducts Process."},{"key":"B112","doi-asserted-by":"publisher","first-page":"65","DOI":"10.3389\/fsufs.2021.589414","article-title":"Agro-Industrial Residues: Eco-Friendly and Inexpensive Substrates for Microbial Pigments Production","volume":"5","author":"Lopes","year":"2021","journal-title":"Front. Sustain. Food Syst."},{"key":"B113","doi-asserted-by":"publisher","first-page":"611","DOI":"10.1016\/j.foodres.2013.07.064","article-title":"Effects of Natural (Grape Seed and Chestnut Extract) and Synthetic Antioxidants (Buthylatedhydroxytoluene, BHT) on the Physical, Chemical, Microbiological and Sensory Characteristics of Dry Cured Sausage \"chorizo\"","volume":"54","author":"Lorenzo","year":"2013","journal-title":"Food Res. Int."},{"key":"B114","doi-asserted-by":"publisher","first-page":"237","DOI":"10.1080\/10408398.2014.939263","article-title":"Role of Polysaccharides in Food, Digestion, and Health","volume":"57","author":"Lovegrove","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"B115","doi-asserted-by":"publisher","first-page":"209","DOI":"10.1016\/j.foodhyd.2018.04.010","article-title":"Evaluation of Blueberry Residue Incorporated Cassava Starch Film as pH Indicator in Different Simulants and Foodstuffs","volume":"82","author":"Luchese","year":"2018","journal-title":"Food Hydrocolloids"},{"key":"B116","doi-asserted-by":"publisher","first-page":"634","DOI":"10.3390\/foods10030634","article-title":"Technological Applications of Natural Colorants in Food Systems: A Review","volume":"10","author":"Luzardo-Ocampo","year":"2021","journal-title":"Foods"},{"key":"B117","doi-asserted-by":"publisher","first-page":"110621","DOI":"10.1016\/j.lwt.2020.110621","article-title":"Integrated Microwave- and Enzyme-Assisted Extraction of Phenolic Compounds from Olive Pomace","volume":"138","author":"Macedo","year":"2021","journal-title":"Lebensmittel-wissenschaft + [i.e. Technologie"},{"key":"B118","doi-asserted-by":"publisher","first-page":"290","DOI":"10.1016\/j.jfoodeng.2011.08.012","article-title":"Lycopene Extraction from Tomato Peel By-Product Containing Tomato Seed Using Supercritical Carbon Dioxide","volume":"108","author":"Machmudah","year":"2012","journal-title":"J. Food Eng."},{"key":"B119","doi-asserted-by":"publisher","first-page":"1177","DOI":"10.1007\/s12649-016-9694-y","article-title":"Characterization of Protein-Rich Hydrolysates Produced through Microbial Conversion of Waste Feathers","volume":"8","author":"Maciel","year":"2017","journal-title":"Waste Biomass Valor."},{"key":"B120","doi-asserted-by":"publisher","first-page":"125235","DOI":"10.1016\/j.biortech.2021.125235","article-title":"Pretreatment of Lignocellulosic Biomass: A Review on Recent Advances","volume":"334","author":"Mankar","year":"2021","journal-title":"Bioresour. Techn."},{"key":"B121","doi-asserted-by":"publisher","first-page":"62","DOI":"10.1016\/j.cofs.2019.02.009","article-title":"Improvements in the Extraction of Bioactive Compounds by Enzymes","volume":"25","author":"Marathe","year":"2019","journal-title":"Curr. Opin. Food Sci."},{"key":"B122","doi-asserted-by":"crossref","DOI":"10.5772\/intechopen.89418","article-title":"Introductory Chapter: A Brief Overview on Fermentation and Challenges for the Next Future","volume-title":"New Advances on Fermentation Processes","author":"Mart\u00ednez-Espinosa","year":"2020"},{"key":"B123","doi-asserted-by":"publisher","first-page":"e46545","DOI":"10.4025\/actascianimsci.v42i1.46545","article-title":"Physicochemical Characterization of By-Products from Beef Cattle slaughter and Economic Feasibility of Commercialization","volume":"42","author":"Maysonnave","year":"2020","journal-title":"Acta Sci. Anim. Sci."},{"key":"B124","doi-asserted-by":"publisher","first-page":"94","DOI":"10.1080\/08905436.2017.1302888","article-title":"Production of Bioactive Peptides from Tomato Seed Isolate by Lactobacillus Plantarum Fermentation and Enhancement of Antioxidant Activity","volume":"31","author":"Mechmeche","year":"2017","journal-title":"Food Biotechnol."},{"key":"B43","doi-asserted-by":"publisher","first-page":"58","DOI":"10.1007\/s11274-017-2226-5","article-title":"Screening of Filamentous Fungi to Produce Xylanase and Xylooligosaccharides in Submerged and Solid-State Cultivations on rice Husk, Soybean hull, and Spent Malt as Substrates","volume":"33","author":"Menezes","year":"2017","journal-title":"World J. Microbiol. Biotechnol."},{"key":"B125","doi-asserted-by":"publisher","first-page":"391","DOI":"10.1007\/s13197-015-1965-2","article-title":"Valorization of Tomato Waste Proteins through Production of Antioxidant and Antibacterial Hydrolysates by Proteolytic Bacillus Subtilis: Optimization of Fermentation Conditions","volume":"53","author":"Moayedi","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"B126","doi-asserted-by":"publisher","first-page":"180","DOI":"10.1016\/j.foodchem.2018.01.033","article-title":"Peptidomic Analysis of Antioxidant and ACE-Inhibitory Peptides Obtained from Tomato Waste Proteins Fermented Using Bacillus Subtilis","volume":"250","author":"Moayedi","year":"2018","journal-title":"Food Chem."},{"key":"B127","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2020\/6565396","article-title":"Natural Products and Their Bioactive Compounds: Neuroprotective Potentials against Neurodegenerative Diseases","volume":"2020","author":"Mohd Sairazi","year":"2020","journal-title":"Evidence-Based Complement. Altern. Med."},{"key":"B128","doi-asserted-by":"publisher","first-page":"93","DOI":"10.1016\/j.wasman.2018.10.017","article-title":"Solid Coffee Waste as Alternative to Produce Carotenoids with Antioxidant and Antimicrobial Activities","volume":"82","author":"Moreira","year":"2018","journal-title":"Waste Manag."},{"key":"B129","doi-asserted-by":"publisher","first-page":"265","DOI":"10.1590\/s1415-52732006000200013","article-title":"Biodisponibilidade Do Licopeno","volume":"19","author":"Moritz","year":"2006","journal-title":"Rev. Nutr."},{"key":"B130","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2021\/6666381","article-title":"Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology","volume":"2021","author":"Nguyen Tram Anh","year":"2021","journal-title":"J. Food Qual."},{"key":"B131","doi-asserted-by":"publisher","first-page":"324","DOI":"10.1111\/1750-3841.15006","article-title":"Phenolic Compounds Extraction in Enzymatic Macerations of Grape Skins Identified as Low\u2010level Extractable Total Anthocyanin Content","volume":"85","author":"Nogales\u2010Bueno","year":"2020","journal-title":"J. Food Sci."},{"key":"B132","doi-asserted-by":"publisher","first-page":"2518","DOI":"10.3390\/polym12112518","article-title":"Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review","volume":"12","author":"Nogueira","year":"2020","journal-title":"Polymers"},{"key":"B133","doi-asserted-by":"publisher","first-page":"222","DOI":"10.1080\/19476337.2017.1383514","article-title":"Nutritional and Bioactive Compounds in Dried Tomato Processing Waste","volume":"16","author":"Nour","year":"2018","journal-title":"CyTA - J. Food"},{"key":"B134","first-page":"439","article-title":"Poultry By-Products","volume-title":"Animal by Product Processing and Utilization","author":"Ockerman","year":"2000"},{"key":"B135","doi-asserted-by":"publisher","first-page":"110202","DOI":"10.1016\/j.foodres.2021.110202","article-title":"The Potential of Anthocyanins in Smart, Active, and Bioactive Eco-Friendly Polymer-Based Films: A Review","volume":"142","author":"Oliveira Filho","year":"2021","journal-title":"Food Res. Int."},{"key":"B47","doi-asserted-by":"publisher","first-page":"2668","DOI":"10.1007\/s13197-014-1317-7","article-title":"Soy Protein Hydrolysis with Microbial Protease to Improve Antioxidant and Functional Properties","volume":"52","author":"Oliveira","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"B136","doi-asserted-by":"publisher","first-page":"267","DOI":"10.1016\/j.foodhyd.2019.01.052","article-title":"Active Food Packaging: Alginate Films with Cottonseed Protein Hydrolysates","volume":"92","author":"Oliveira Filho","year":"2019","journal-title":"Food Hydrocolloids"},{"key":"B48","doi-asserted-by":"publisher","first-page":"1395","DOI":"10.1007\/s12649-020-01066-6","article-title":"Bioactive Properties of Protein Hydrolysate of Cottonseed Byproduct: Antioxidant, Antimicrobial, and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities","volume":"12","author":"Oliveira Filho","year":"2020","journal-title":"Waste Biomass Valor."},{"key":"B137","doi-asserted-by":"publisher","first-page":"117","DOI":"10.1590\/0104-6632.20190361s20170433","article-title":"Carotenoid-producing Yeasts in the Brazilian Biodiversity: Isolation, Identification and Cultivation in Agroindustrial Waste","volume":"36","author":"Otero","year":"2019","journal-title":"Braz. J. Chem. Eng."},{"key":"B138","doi-asserted-by":"publisher","first-page":"724","DOI":"10.1111\/j.1365-2621.2010.02541.x","article-title":"Effect of Plant Extracts on Lipid Oxidation during Frozen Storage of Minced Fish Muscle","volume":"46","author":"\u00d6zalp \u00d6zen","year":"2011","journal-title":"Int. J. Food Sci. Techn."},{"key":"B139","volume-title":"Responsible Consumption and Production: Contributions of Embrapa","author":"Palhares","year":"2020"},{"key":"B140","doi-asserted-by":"publisher","first-page":"108493","DOI":"10.1016\/j.lwt.2019.108493","article-title":"Phenolic-rich Petit Suisse Cheese Manufactured with Organic Bordeaux Grape Juice, Skin, and Seed Extract: Technological, Sensory, and Functional Properties","volume":"115","author":"Pasini Deolindo","year":"2019","journal-title":"LWT - Food Sci. Techn."},{"key":"B141","doi-asserted-by":"publisher","first-page":"102369","DOI":"10.1016\/j.ifset.2020.102369","article-title":"Recovery of Lycopene from Industrially Derived Tomato Processing By-Products by Pulsed Electric fields-assisted Extraction","volume":"63","author":"Pataro","year":"2020","journal-title":"Innovative Food Sci. Emerging Tech."},{"key":"B142","doi-asserted-by":"publisher","first-page":"50569","DOI":"10.34117\/bjdv6n7-635","article-title":"Antioxidant and Anitoperoxidative Effect of Polypeptides from Common Beans (Phaseolus vulgaris, Cv BRS Pontal)","volume":"6","author":"Paula","year":"2020","journal-title":"Braz. J. Develop."},{"key":"B143","doi-asserted-by":"publisher","first-page":"e00251","DOI":"10.1016\/j.sciaf.2019.e00251","article-title":"Physico-chemical and Nutritional Characterization of Cereals Brans Enriched Breads","volume":"7","author":"Pauline","year":"2020","journal-title":"Scientific Afr."},{"key":"B144","doi-asserted-by":"publisher","first-page":"49","DOI":"10.1016\/j.foodchem.2009.05.083","article-title":"The Effects of Grape Seed Extract Fortification on the Antioxidant Activity and Quality Attributes of Bread","volume":"119","author":"Peng","year":"2010","journal-title":"Food Chem."},{"key":"B145","doi-asserted-by":"publisher","first-page":"78","DOI":"10.1016\/j.bcab.2018.05.012","article-title":"Solid-state Cultivation of Recombinant Aspergillus nidulans to Co-produce Xylanase, Arabinofuranosidase, and Xylooligosaccharides from Soybean Fibre","volume":"15","author":"Pereira","year":"2018","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"B146","doi-asserted-by":"publisher","first-page":"53","DOI":"10.1007\/s10123-002-0062-3","article-title":"Biodegradation and Biological Treatments of Cellulose, Hemicellulose and Lignin: an Overview","volume":"5","author":"P\u00e9rez","year":"2002","journal-title":"Int. Microbiol."},{"key":"B147","doi-asserted-by":"publisher","first-page":"413","DOI":"10.1016\/j.jdent.2009.02.003","article-title":"Polyphenols, Oral Health and Disease: A Review","volume":"37","author":"Petti","year":"2009","journal-title":"J. dentistry"},{"key":"B148","doi-asserted-by":"publisher","first-page":"1015","DOI":"10.1007\/s12602-018-9483-y","article-title":"Fractionation of Protein Hydrolysates of Fish Waste Using Membrane Ultrafiltration: Investigation of Antibacterial and Antioxidant Activities","volume":"11","author":"Pezeshk","year":"2019","journal-title":"Probiotics Antimicro. Prot."},{"key":"B149","doi-asserted-by":"publisher","first-page":"144","DOI":"10.1016\/j.cofs.2021.02.009","article-title":"Conventional versus green Extraction Techniques - a Comparative Perspective","volume":"40","author":"Picot-Allain","year":"2021","journal-title":"Curr. Opin. Food Sci."},{"key":"B150","doi-asserted-by":"publisher","first-page":"215","DOI":"10.1016\/j.carbpol.2014.03.010","article-title":"Valuation of Brewers Spent Yeast Polysaccharides: A Structural Characterization Approach","volume":"116","author":"Pinto","year":"2015","journal-title":"Carbohydr. Polym."},{"key":"B151","doi-asserted-by":"publisher","first-page":"1067","DOI":"10.3390\/foods10051067","article-title":"Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey","volume":"10","author":"Pires","year":"2021","journal-title":"Foods"},{"key":"B152","doi-asserted-by":"publisher","first-page":"310","DOI":"10.2174\/1573401316999200731005803","article-title":"Extraction of Bioactive Proteins from Seeds (Corn, Sorghum, and sunflower) and sunflower Byproduct: Enzymatic Hydrolysis and Antioxidant Properties","volume":"17","author":"Prado","year":"2020","journal-title":"Curr. Nutr. Food Sci."},{"key":"B153","doi-asserted-by":"publisher","first-page":"5177","DOI":"10.3390\/nu7075177","article-title":"A Systematic Review of the Efficacy of Bioactive Compounds in Cardiovascular Disease: Phenolic Compounds","volume":"7","author":"Rangel-Huerta","year":"2015","journal-title":"Nutrients"},{"key":"B154","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.tifs.2021.05.022","article-title":"Encapsulation of Probiotics and Nutraceuticals: Applications in Functional Food Industry","volume":"114","author":"Reque","year":"2021","journal-title":"Trends Food Sci. Techn."},{"key":"B155","doi-asserted-by":"publisher","first-page":"525","DOI":"10.1016\/j.lwt.2016.12.010","article-title":"Biological Activities of Wheat Middlings Bioprocessed with Bacillus Spp","volume":"77","author":"Reque","year":"2017","journal-title":"LWT"},{"key":"B156","doi-asserted-by":"publisher","first-page":"108673","DOI":"10.1016\/j.foodres.2019.108673","article-title":"Xylooligosaccharides Production from Wheat Middlings Bioprocessed with Bacillus Subtilis","volume":"126","author":"Reque","year":"2019","journal-title":"Food Res. Int."},{"key":"B157","doi-asserted-by":"publisher","first-page":"1","DOI":"10.5402\/2013\/521067","article-title":"Enzyme-Enhanced Extraction of Phenolic Compounds and Proteins from Flaxseed Meal","volume":"2013","author":"Ribeiro","year":"2013","journal-title":"ISRN Biotechnol."},{"key":"B158","doi-asserted-by":"publisher","first-page":"261","DOI":"10.1590\/s1981-67232012005000020","article-title":"Obten\u00e7\u00e3o de extratos de guaran\u00e1 ricos em cafe\u00edna por processo enzim\u00e1tico e adsor\u00e7\u00e3o de taninos","volume":"15","author":"Ribeiro","year":"2012","journal-title":"Braz. J. Food Technol."},{"key":"B159","doi-asserted-by":"publisher","first-page":"388","DOI":"10.17113\/ftb.57.03.19.6068","article-title":"Carotenoid Production by Rhodotorula Mucilaginosa in Batch and Fed-Batch Fermentation Using Agroindustrial Byproducts","volume":"57","author":"Rodrigues","year":"2019","journal-title":"Food Technol. Biotechnol. (Online)"},{"key":"B160","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1186\/s40643-017-0187-z","article-title":"Agro-industrial Wastes and Their Utilization Using Solid State Fermentation: a Review","volume":"5","author":"Sadh","year":"","journal-title":"Bioresour. Bioproc."},{"key":"B161","doi-asserted-by":"publisher","first-page":"2560","DOI":"10.3390\/molecules23102560","article-title":"Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)","volume":"23","author":"Sadh","year":"","journal-title":"Molecules"},{"key":"B162","doi-asserted-by":"publisher","first-page":"512","DOI":"10.1111\/1541-4337.12330","article-title":"Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization","volume":"17","author":"Sagar","year":"2018","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"B163","first-page":"1","article-title":"Polysaccharide Production by Submerged Fermentation","volume-title":"Polysaccharides: Bioactivity and Biotechnology","author":"S\u00e1nchez","year":"2021"},{"key":"B164","doi-asserted-by":"publisher","first-page":"1","DOI":"10.4103\/0973-7847.65319","article-title":"Phytoconstituents as Photoprotective Novel Cosmetic Formulations","volume":"4","author":"Saraf","year":"2010","journal-title":"Phcog Rev."},{"key":"B165","doi-asserted-by":"publisher","DOI":"10.1007\/s13399-021-01589-5","article-title":"Recovery of High-Value Bioactive Phytochemicals from Agro-Waste of Mango (Mangifera Indica L.) Using Enzyme-Assisted Ultrasound Pretreated Extraction","author":"Sharif","year":"2021","journal-title":"Biomass Conv. Bioref."},{"key":"B166","doi-asserted-by":"publisher","first-page":"124684","DOI":"10.1016\/j.biortech.2021.124684","article-title":"Sustainable Processing of Food Waste for Production of Bio-Based Products for Circular Bioeconomy","volume":"325","author":"Sharma","year":"2021","journal-title":"Bioresour. Techn."},{"key":"B167","doi-asserted-by":"publisher","first-page":"e00407","DOI":"10.1016\/j.btre.2019.e00407","article-title":"Optimization of Carotenoids Production by Rhodotorula Mucilaginosa (MTCC-1403) Using Agro-Industrial Waste in Bioreactor: A Statistical Approach","volume":"25","author":"Sharma","year":"2020","journal-title":"Biotechnol. Rep."},{"key":"B168","doi-asserted-by":"publisher","first-page":"635","DOI":"10.5650\/jos.ess19181","article-title":"Enzyme-assisted Extraction of Bioactive Phytochemicals from Japanese Peppermint (Mentha Arvensis L. Cv. 'Hokuto')","volume":"69","author":"Shimotori","year":"2020","journal-title":"J. Oleo Sci."},{"key":"B169","doi-asserted-by":"publisher","first-page":"235","DOI":"10.1016\/j.foodchem.2018.07.174","article-title":"Solid-state Fermentation of Black rice Bran with Aspergillus Awamori and Aspergillus Oryzae: Effects on Phenolic Acid Composition and Antioxidant Activity of Bran Extracts","volume":"272","author":"Shin","year":"2019","journal-title":"Food Chem."},{"key":"B42","doi-asserted-by":"publisher","first-page":"101847","DOI":"10.1016\/j.bcab.2020.101847","article-title":"Effect of Supplementation, Temperature and pH on Carotenoids and Lipids Production by Rhodotorula Mucilaginosa on Sisal Bagasse Hydrolyzate","volume":"30","author":"Silva","year":"2020","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"B170","doi-asserted-by":"publisher","first-page":"108646","DOI":"10.1016\/j.foodres.2019.108646","article-title":"Bioactive Food Compounds, Epigenetics and Chronic Disease Prevention: Focus on Early-Life Interventions with Polyphenols","volume":"125","author":"Silva","year":"2019","journal-title":"Food Res. Int."},{"key":"B171","doi-asserted-by":"publisher","first-page":"19048","DOI":"10.1021\/ja405634k","article-title":"Plant Biomass Recalcitrance: Effect of Hemicellulose Composition on Nanoscale Forces that Control Cell Wall Strength","volume":"135","author":"Silveira","year":"2013","journal-title":"J. Am. Chem. Soc."},{"key":"B172","doi-asserted-by":"publisher","first-page":"61","DOI":"10.1002\/bbb.2145","article-title":"Concentration of Xylooligosaccharides with a Low Degree of Polymerization Using Membranes and Their Effect on Bacterial Fermentation","volume":"15","author":"Singh","year":"2020","journal-title":"Biofuels, Bioproducts and Biorefining"},{"key":"B173","doi-asserted-by":"publisher","first-page":"174","DOI":"10.1007\/s13205-016-0485-8","article-title":"Microbial Enzymes: Industrial Progress in 21st century","volume":"6","author":"Singh","year":"2016","journal-title":"3 Biotech."},{"key":"B174","doi-asserted-by":"publisher","first-page":"3939","DOI":"10.1007\/s12649-020-01288-8","article-title":"Carotenoid Production by Red Yeast Isolates Grown in Agricultural and \"Mandi\" Waste","volume":"12","author":"Sinha","year":"2021","journal-title":"Waste Biomass Valor."},{"key":"B175","doi-asserted-by":"publisher","first-page":"52","DOI":"10.1016\/j.biori.2017.01.002","article-title":"Recent Developments and Innovations in Solid State Fermentation","volume":"1","author":"Soccol","year":"2017","journal-title":"Biotechnol. Res. Innovation"},{"key":"B176","doi-asserted-by":"publisher","first-page":"5","DOI":"10.1007\/s13555-018-0221-x","article-title":"Nutraceuticals: A Review","volume":"8","author":"Souyoul","year":"2018","journal-title":"Dermatol. Ther. (Heidelb)"},{"key":"B177","doi-asserted-by":"publisher","first-page":"575","DOI":"10.1002\/pca.2922","article-title":"Aqueous Enzymatic Extraction of Rosmarinic Acid from Salvia Officinalis : Optimisation Using Response Surface Methodology","volume":"31","author":"Su","year":"2020","journal-title":"Phytochem. Anal."},{"key":"B178","doi-asserted-by":"publisher","first-page":"160","DOI":"10.1016\/j.indcrop.2014.05.039","article-title":"Physiological and Biochemical Responses Induced by spruce Bark Aqueous Extract and Deuterium Depleted Water with Synergistic Action in sunflower (Helianthus Annuus L.) Plants","volume":"60","author":"Tanase","year":"2014","journal-title":"Ind. Crops Prod."},{"key":"B179","doi-asserted-by":"publisher","first-page":"1182","DOI":"10.3390\/molecules24061182","article-title":"A Critical Review of Phenolic Compounds Extracted from the Bark of Woody Vascular Plants and Their Potential Biological Activity","volume":"24","author":"Tanase","year":"2019","journal-title":"Molecules"},{"key":"B180","doi-asserted-by":"publisher","first-page":"108802","DOI":"10.1016\/j.lwt.2019.108802","article-title":"Ultrasound-assisted Enzymatic Extraction of Natural Food Colorant C-Phycocyanin from Dry Biomass of Arthrospira Platensis","volume":"118","author":"Tavanandi","year":"2020","journal-title":"Lebensmittel-Wissenschaft und-Technologie"},{"key":"B181","doi-asserted-by":"publisher","first-page":"146","DOI":"10.1016\/j.bej.2013.10.013","article-title":"Current Developments in Solid-State Fermentation","volume":"81","author":"Thomas","year":"2013","journal-title":"Biochem. Eng. J."},{"key":"B182","doi-asserted-by":"publisher","first-page":"7723","DOI":"10.1021\/jf904553u","article-title":"Processing Affects the Physicochemical Properties of \u03b2-Glucan in Oat Bran Cereal","volume":"58","author":"Tosh","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"B183","doi-asserted-by":"publisher","first-page":"5062","DOI":"10.3390\/molecules26165062","article-title":"Valorization of Tomato Waste as a Source of Carotenoids","volume":"26","author":"Trombino","year":"2021","journal-title":"Molecules"},{"key":"B184","doi-asserted-by":"publisher","first-page":"517","DOI":"10.1016\/j.lwt.2017.03.034","article-title":"The Cis-Lycopene Isomers Composition in Supercritical CO2 Extracted Tomato By-Products","volume":"85","author":"Urbonaviciene","year":"2017","journal-title":"LWT - Food Sci. Techn."},{"key":"B185","doi-asserted-by":"publisher","first-page":"238","DOI":"10.1016\/j.foodres.2019.03.043","article-title":"Antihyperglycemic and Hypoglycemic Activity of Naturally Occurring Peptides and Protein Hydrolysates from Easy-To-cook and Hard-To-cook Beans (Phaseolus vulgaris L.)","volume":"121","author":"Valencia-Mej\u00eda","year":"2019","journal-title":"Food Res. Int."},{"key":"B186","doi-asserted-by":"publisher","first-page":"807","DOI":"10.1007\/s12649-016-9530-4","article-title":"Valorization of Winery Spent Yeast Waste Biomass as a New Source for the Production of \u03b2-Glucan","volume":"7","author":"Varelas","year":"2016","journal-title":"Waste Biomass Valor."},{"key":"B187","doi-asserted-by":"publisher","first-page":"88","DOI":"10.3390\/foods5040088","article-title":"Plant Food Residues as a Source of Nutraceuticals and Functional Foods","volume":"5","author":"Varzakas","year":"2016","journal-title":"Foods"},{"key":"B188","doi-asserted-by":"publisher","first-page":"126563","DOI":"10.1016\/j.foodchem.2020.126563","article-title":"Enzymatically Derived sunflower Protein Hydrolysate and Peptides Inhibit NF\u03baB and Promote Monocyte Differentiation to a Dendritic Cell Phenotype","volume":"319","author":"Velliquette","year":"2020","journal-title":"Food Chem."},{"key":"B189","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/B978-0-12-805314-0.00011-X","article-title":"Chapter 11 - Applications of Recovered Bioactive Compounds in Food Products","volume-title":"Olive Mill Waste","author":"Veneziani","year":"2017"},{"key":"B190","doi-asserted-by":"publisher","first-page":"1831","DOI":"10.3389\/fmicb.2020.01831","article-title":"Bioprocessing of Brewers' Spent Grain Enhances its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides","volume":"11","author":"Verni","year":"2020","journal-title":"Front. Microbiol."},{"key":"B191","doi-asserted-by":"publisher","first-page":"255","DOI":"10.1016\/j.lwt.2017.04.046","article-title":"Autolysis of Intracellular Content of Brewer's Spent Yeast to Maximize ACE-Inhibitory and Antioxidant Activities","volume":"82","author":"Vieira","year":"2017","journal-title":"LWT - Food Sci. Techn."},{"key":"B192","doi-asserted-by":"publisher","first-page":"1564","DOI":"10.3390\/foods10071564","article-title":"Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns","volume":"10","author":"Vilas-Boas","year":"2021","journal-title":"Foods"},{"key":"B193","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/B978-0-12-814774-0.00002-5","article-title":"Chapter 2 - Phenolic Compounds: Structure, Classification, and Antioxidant Power","volume-title":"Bioactive Compounds","author":"Vuolo","year":"2019"},{"key":"B194","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1533\/9781845692520.1.3","article-title":"Waste Minimization, Management and Co-product Recovery in Food Processing: an Introduction","volume-title":"Handbook of Waste Management and Co-product Recovery in Food Processing","author":"Waldron","year":"2007"},{"key":"B195","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/B978-0-12-818862-0.00005-4","article-title":"Overcome Saccharification Barrier","volume-title":"Advances in 2nd Generation of Bioethanol Production","author":"Wang","year":"2021"},{"key":"B196","doi-asserted-by":"publisher","first-page":"2494","DOI":"10.3390\/molecules26092494","article-title":"Optimization of Ultrasonic Cellulase-Assisted Extraction and Antioxidant Activity of Natural Polyphenols from Passion Fruit","volume":"26","author":"Wang","year":"2021","journal-title":"Molecules"},{"key":"B197","doi-asserted-by":"publisher","first-page":"201","DOI":"10.1016\/j.ijbiomac.2018.11.065","article-title":"Three-phase Partitioning for the Direct Extraction and Separation of Bioactive Exopolysaccharides from the Cultured Broth of Phellinus Baumii","volume":"123","author":"Wang","year":"2019","journal-title":"Int. J. Biol. Macromolecules"},{"key":"B198","doi-asserted-by":"publisher","first-page":"1","DOI":"10.15406\/jabb.2017.04.00094","article-title":"Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing","volume":"4","author":"Webb","year":"2017","journal-title":"Jabb"},{"key":"B199","doi-asserted-by":"publisher","first-page":"1826","DOI":"10.1080\/10408398.2019.1602823","article-title":"Combination of Emerging Technologies for the Extraction of Bioactive Compounds","volume":"60","author":"Wen","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"B200","doi-asserted-by":"publisher","first-page":"2416","DOI":"10.1080\/10408398.2017.1327418","article-title":"Three-phase Partitioning as an Elegant and Versatile Platform Applied to Nonchromatographic Bioseparation Processes","volume":"58","author":"Yan","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"B201","doi-asserted-by":"publisher","first-page":"122645","DOI":"10.1016\/j.biortech.2019.122645","article-title":"Application of Engineered Yeast Strain Fermentation for Oligogalacturonides Production from Pectin-Rich Waste Biomass","volume":"300","author":"Yang","year":"2020","journal-title":"Bioresour. Techn."},{"key":"B202","doi-asserted-by":"publisher","first-page":"396","DOI":"10.1016\/j.foodchem.2018.08.037","article-title":"A Value-Added Approach to Improve the Nutritional Quality of Soybean Meal Byproduct: Enhancing its Antioxidant Activity through Fermentation by Bacillus Amyloliquefaciens SWJS22","volume":"272","author":"Yang","year":"2019","journal-title":"Food Chem."},{"key":"B203","doi-asserted-by":"publisher","first-page":"129992","DOI":"10.1016\/j.foodchem.2021.129992","article-title":"Allergenicity, Antioxidant Activity and ACE-Inhibitory Activity of Protease Hydrolyzed Peanut Flour","volume":"360","author":"Yu","year":"2021","journal-title":"Food Chem."},{"key":"B204","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.aca.2017.05.012","article-title":"New Horizons in the Extraction of Bioactive Compounds Using Deep Eutectic Solvents: A Review","volume":"979","author":"Zainal-Abidin","year":"2017","journal-title":"Analytica Chim. Acta"},{"key":"B205","doi-asserted-by":"publisher","first-page":"263","DOI":"10.1016\/j.foodres.2018.06.053","article-title":"Application of hull, Bur and Leaf Chestnut Extracts on the Shelf-Life of Beef Patties Stored under MAP: Evaluation of Their Impact on Physicochemical Properties, Lipid Oxidation, Antioxidant, and Antimicrobial Potential","volume":"112","author":"Zamuz","year":"2018","journal-title":"Food Res. Int."},{"key":"B206","doi-asserted-by":"publisher","first-page":"823","DOI":"10.1016\/j.foodchem.2018.11.119","article-title":"Production of Milk Peptides with Antimicrobial and Antioxidant Properties through Fungal Proteases","volume":"278","author":"Zanutto-Elgui","year":"2019","journal-title":"Food Chem."},{"key":"B207","doi-asserted-by":"publisher","first-page":"263","DOI":"10.1186\/s13068-017-0953-3","article-title":"Visualizing Chemical Functionality in Plant Cell walls","volume":"10","author":"Zeng","year":"2017","journal-title":"Biotechnol. Biofuels"},{"key":"B208","doi-asserted-by":"publisher","first-page":"109805","DOI":"10.1016\/j.lwt.2020.109805","article-title":"Effect of Chlorogenic Acid on Controlling Kiwifruit Postharvest Decay Caused by Diaporthe Sp","volume":"132","author":"Zhang","year":"2020","journal-title":"Lebensmittel-wissenschaft + [i.e. Technologie"},{"key":"B209","doi-asserted-by":"publisher","first-page":"e14160","DOI":"10.1111\/jfpp.14160","article-title":"Preparation, Identification, and Activity Evaluation of Antioxidant Peptides from Protein Hydrolysate of Corn Germ Meal","volume":"43","author":"Zhang","year":"","journal-title":"J. Food Process. Preservation"},{"key":"B210","doi-asserted-by":"publisher","first-page":"80","DOI":"10.1016\/j.foodhyd.2019.03.009","article-title":"Development of Multifunctional Food Packaging Films Based on Chitosan, TiO2 Nanoparticles and Anthocyanin-Rich Black Plum Peel Extract","volume":"94","author":"Zhang","year":"","journal-title":"Food Hydrocolloids"}],"container-title":["Frontiers in Bioengineering and Biotechnology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fbioe.2021.802543\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,1,27]],"date-time":"2022-01-27T13:36:12Z","timestamp":1643290572000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fbioe.2021.802543\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,1,27]]},"references-count":211,"alternative-id":["10.3389\/fbioe.2021.802543"],"URL":"https:\/\/doi.org\/10.3389\/fbioe.2021.802543","relation":{},"ISSN":["2296-4185"],"issn-type":[{"value":"2296-4185","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,1,27]]},"article-number":"802543"}}