{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T02:41:02Z","timestamp":1760236862932,"version":"build-2065373602"},"publisher-location":"Basel Switzerland","reference-count":0,"publisher":"MDPI","license":[{"start":{"date-parts":[[2021,10,14]],"date-time":"2021-10-14T00:00:00Z","timestamp":1634169600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"DOI":"10.3390\/foods2021-11073","type":"proceedings-article","created":{"date-parts":[[2022,6,30]],"date-time":"2022-06-30T02:28:01Z","timestamp":1656556081000},"page":"90","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Sustainable Use of Fruit and Vegetable By-Products as New Food Ingredients: The Case of Fortified Cereal-Based Products"],"prefix":"10.3390","author":[{"given":"Valentina","family":"Lacivita","sequence":"first","affiliation":[{"name":"Department of Food Science, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4944-9816","authenticated-orcid":false,"given":"Amalia","family":"Conte","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8978-6449","authenticated-orcid":false,"given":"Matteo Alessandro","family":"Del Nobile","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,14]]},"event":{"name":"International Electronic Conference on Foods","acronym":"Foods 2021"},"container-title":["The 2nd International Electronic Conference on Foods&amp;mdash;&amp;ldquo;Future Foods and Food Technologies for a Sustainable World&amp;rdquo;"],"original-title":[],"link":[{"URL":"https:\/\/www.mdpi.com\/2673-9976\/6\/1\/90\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T07:57:34Z","timestamp":1760169454000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2673-9976\/6\/1\/90"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,10,14]]},"references-count":0,"alternative-id":["Foods2021-11073"],"URL":"https:\/\/doi.org\/10.3390\/foods2021-11073","relation":{},"subject":[],"published":{"date-parts":[[2021,10,14]]}}}