{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T03:31:13Z","timestamp":1781926273331,"version":"3.54.5"},"reference-count":229,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2019,3,18]],"date-time":"2019-03-18T00:00:00Z","timestamp":1552867200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UID\/Multi\/50016\/2013"],"award-info":[{"award-number":["UID\/Multi\/50016\/2013"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["POCI-01-0145-FEDER-016403"],"award-info":[{"award-number":["POCI-01-0145-FEDER-016403"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007434","name":"Ag\u00eancia Nacional de Inova\u00e7\u00e3o","doi-asserted-by":"publisher","award":["17819"],"award-info":[{"award-number":["17819"]}],"id":[{"id":"10.13039\/501100007434","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","award":["PDR2020-101-030775"],"award-info":[{"award-number":["PDR2020-101-030775"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and\/or bioactivity. Additionally, consumers\u2019 demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.<\/jats:p>","DOI":"10.3390\/molecules24061056","type":"journal-article","created":{"date-parts":[[2019,3,18]],"date-time":"2019-03-18T12:18:53Z","timestamp":1552911533000},"page":"1056","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":297,"title":["Agro-Food Byproducts as a New Source of Natural Food Additives"],"prefix":"10.3390","volume":"24","author":[{"given":"Margarida","family":"Faustino","sequence":"first","affiliation":[{"name":"CBQF\u2013Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1815-3270","authenticated-orcid":false,"given":"Mariana","family":"Veiga","sequence":"additional","affiliation":[{"name":"CBQF\u2013Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pedro","family":"Sousa","sequence":"additional","affiliation":[{"name":"CBQF\u2013Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3121-4514","authenticated-orcid":false,"given":"Eduardo M.","family":"Costa","sequence":"additional","affiliation":[{"name":"CBQF\u2013Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sara","family":"Silva","sequence":"additional","affiliation":[{"name":"CBQF\u2013Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manuela","family":"Pintado","sequence":"additional","affiliation":[{"name":"CBQF\u2013Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Arquiteto Lob\u00e3o Vital 172, 4200-374 Porto, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,3,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.trac.2015.01.018","article-title":"Plants, seaweeds, microalgae and food by-products as natural sources of functional ingredients obtained using pressurized liquid extraction and supercritical fluid extraction","volume":"71","author":"Herrero","year":"2015","journal-title":"TrAC Trends Anal. Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/87559129.2015.1041183","article-title":"Orange and mango by-products: Agro-industrial waste as source of bioactive compounds and botanical versus commercial description\u2014A review AU-Okino Delgado, Clarissa Hamaio","volume":"32","author":"Fleuri","year":"2016","journal-title":"Food Rev. Int."},{"key":"ref_3","unstructured":"European Commission (2015). Closing the Loop\u2014An EU Action Plan for the Circular Economy, European Commission."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"268","DOI":"10.1007\/s11130-018-0691-0","article-title":"Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients","volume":"73","author":"Szabo","year":"2018","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"2522","DOI":"10.1007\/s13197-014-1396-5","article-title":"Functional components and medicinal properties of food: A review","volume":"52","author":"Abuajah","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.tifs.2013.11.001","article-title":"Functional foods against metabolic syndrome (obesity, diabetes, hypertension and dyslipidemia) and cardiovasular disease","volume":"35","author":"Mohamed","year":"2014","journal-title":"Trends Food Sci. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.tifs.2015.06.007","article-title":"Natural food additives: Quo vadis?","volume":"45","author":"Carocho","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1142\/S0192415X10007853","article-title":"Antipyretic and antioxidant activities of the aqueous extract of Cornu bubali (water buffalo horn)","volume":"38","author":"Liu","year":"2010","journal-title":"Am. J. Chin. Med."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2335","DOI":"10.1016\/j.procbio.2012.09.012","article-title":"Isolation of novel bioactive regions from bovine Achilles tendon collagen having angiotensin I-converting enzyme-inhibitory properties","volume":"47","author":"Banerjee","year":"2012","journal-title":"Process Biochem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.ijbiomac.2011.04.004","article-title":"Obtaining antimicrobial peptides by controlled peptic hydrolysis of bovine hemoglobin","volume":"49","author":"Adje","year":"2011","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"C615","DOI":"10.1111\/j.1365-2621.2004.tb09909.x","article-title":"Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates","volume":"69","author":"Gbogouri","year":"2004","journal-title":"J. Food Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"5040","DOI":"10.1021\/jf0351422","article-title":"Properties of Protein Powders from Arrowtooth Flounder (Atheresthes stomias) and Herring (Clupea harengus) Byproducts","volume":"52","author":"Sathivel","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"2196","DOI":"10.1111\/j.1365-2621.2003.tb05746.x","article-title":"Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates","volume":"68","author":"Sathivel","year":"2003","journal-title":"J. Food Sci."},{"key":"ref_14","first-page":"154","article-title":"Comparison the functional properties of protein hydrolysates from poultry by-products and rainbow trout (Onchorhynchus mykiss) viscera","volume":"12","author":"Taheri","year":"2013","journal-title":"Iran. J. Fish. Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1016\/j.ifset.2010.01.013","article-title":"Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology","volume":"11","author":"Ghafoor","year":"2010","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_16","first-page":"5351","article-title":"Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk","volume":"6","author":"Ersouml","year":"2011","journal-title":"Afr. J. Agric. Res."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"978","DOI":"10.1016\/j.lwt.2015.09.027","article-title":"Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage","volume":"65","author":"Sah","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/S0308-8146(02)00186-3","article-title":"Antioxidant compounds from bananas (Musa cavendish)","volume":"79","author":"Someya","year":"2002","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1089\/jmf.2010.0009","article-title":"Potential application of spice and herb extracts as natural preservatives in cheese","volume":"14","author":"Shan","year":"2011","journal-title":"J. Med. Food"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1552","DOI":"10.3168\/jds.2014-8796","article-title":"Effect of commercial grape extracts on the cheese-making properties of milk","volume":"98","author":"Bazinet","year":"2015","journal-title":"J. Dairy Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"708","DOI":"10.1016\/j.lwt.2009.12.005","article-title":"Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment","volume":"43","author":"Sendra","year":"2010","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"356","DOI":"10.1016\/j.foodchem.2012.09.148","article-title":"Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing","volume":"138","author":"Tseng","year":"2013","journal-title":"Food Chem."},{"key":"ref_23","first-page":"370","article-title":"Development of milk fermented with Lactobacillus acidophilus fortified with Vitis vinifera marc flour","volume":"51","author":"Frumento","year":"2013","journal-title":"Food Technol. Biotechnol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/S0308-8146(00)00305-8","article-title":"Anthocyanins from banana bracts (Musa X Paradisiaca) as potential food colorants","volume":"73","author":"Giusti","year":"2001","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1331","DOI":"10.1007\/s00217-016-2637-9","article-title":"Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: Effects on physicochemical, textural, and sensory properties","volume":"242","author":"Dogan","year":"2016","journal-title":"Eur. Food Res. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"62","DOI":"10.3923\/jbs.2012.62.73","article-title":"Antibacterial and Antioxidative Activities of the Various Solvent Extracts of Banana (Musa paradisiaca cv. Mysore) Inflorescences","volume":"12","author":"Padam","year":"2012","journal-title":"J. Biol. Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"799","DOI":"10.1016\/0963-9969(95)00061-5","article-title":"Isolation and characterization of proteins from soymilk residue (okara)","volume":"29","author":"Ma","year":"1996","journal-title":"Food Res. Int."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"7719","DOI":"10.1021\/jf901687r","article-title":"Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk (\u201cHorchata\u201d) byproducts and its physicochemical properties","volume":"57","author":"Sendra","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"338","DOI":"10.1016\/j.supflu.2009.03.003","article-title":"Supercritical carbon dioxide co-extraction of tomatoes (Lycopersicum esculentum L.) and hazelnuts (Corylus avellana L.): A new procedure in obtaining a source of natural lycopene","volume":"49","author":"Ciurlia","year":"2009","journal-title":"J. Supercrit. Fluids"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1032","DOI":"10.1080\/10408398.2011.623799","article-title":"Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: A review","volume":"54","author":"Sendra","year":"2014","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Jurikova, T., Skrovankova, S., Mlcek, J., Balla, S., and Snopek, L. (2018). Bioactive Compounds, Antioxidant Activity, and Biological Effects of European Cranberry (Vaccinium oxycoccos). Molecules, 24.","DOI":"10.3390\/molecules24010024"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1016\/j.ijfoodmicro.2009.07.002","article-title":"Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels","volume":"134","year":"2009","journal-title":"Int. J. Food Microbiol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"417","DOI":"10.1016\/j.foodchem.2014.11.035","article-title":"Pomegranate peel and peel extracts: Chemistry and food features","volume":"174","author":"Akhtar","year":"2015","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"476","DOI":"10.1016\/j.foodchem.2017.04.125","article-title":"Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products","volume":"233","author":"Abid","year":"2017","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.apcbee.2012.06.012","article-title":"Application of Functional Colorant Prepared from Black Rice Bran in Yogurt","volume":"2","author":"Nontasan","year":"2012","journal-title":"APCBEE Procedia"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"3617","DOI":"10.3168\/jds.2011-5297","article-title":"Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate","volume":"95","author":"Unal","year":"2012","journal-title":"J. Dairy Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1002\/food.19860300225","article-title":"M. Hanssen und J. Marschen: E for Additives. 223 Seiten. Thorsons Publishers Limited, Wellingborough, Northamptonshire. 1984. Preis: 2.95 \u00a3","volume":"30","author":"Peters","year":"1986","journal-title":"Food Nahr."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"649","DOI":"10.1002\/jsfa.6715","article-title":"Recent trends in the use of food additives in the United Kingdom","volume":"95","author":"Saltmarsh","year":"2015","journal-title":"J. Sci. Food Agric."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/j.foodqual.2018.06.003","article-title":"Consumers\u2019 categorization of food ingredients: Do consumers perceive them as \u2018clean label\u2019 producers expect? An exploration with projective mapping","volume":"71","author":"Varela","year":"2019","journal-title":"Food Qual. Prefer."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.foodres.2017.07.022","article-title":"Making sense of the \u201cclean label\u201d trends: A review of consumer food choice behavior and discussion of industry implications","volume":"99","author":"Asioli","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1866","DOI":"10.1016\/j.foodres.2011.02.021","article-title":"Agro-industrial potential of exotic fruit byproducts as a source of food additives","volume":"44","author":"Siddiqui","year":"2011","journal-title":"Food Res. Int."},{"key":"ref_42","unstructured":"Ofori, J.A., and Hsieh, Y.-H.P. (2012). The use of blood and derived products as food additives. Food Additive, IntechOpen."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1016\/S0924-2244(02)00012-2","article-title":"By-products of plant food processing as a source of functional compounds\u2014Recent developments","volume":"12","author":"Schieber","year":"2001","journal-title":"Trends Food Sci. Technol."},{"key":"ref_44","first-page":"47","article-title":"Review on potential use of fruit and vegetables by-products as a valuable source of natural food additives","volume":"45","author":"Gowe","year":"2015","journal-title":"Food Sci. Qual. Manag."},{"key":"ref_45","unstructured":"EU (2009). Regulation (EC) No 1333\/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (1). Off. J. Eur. Union, 51, 16\u201333."},{"key":"ref_46","unstructured":"EU (2008). Commission Directive 2008\/60\/EC of 17 June 2008 laying down specific purity criteria concerning sweeteners for use in foodstuffs (Codified version). Off. J. Eur. Union, 158, 17\u201340."},{"key":"ref_47","unstructured":"EU (2009). Commission Directive 2008\/128\/EC of 22 December 2008 laying down specific purity criteria concerning colours for use in foodstuffs (Codified version). Off. J. Eur. Union, 52, 20\u201363."},{"key":"ref_48","unstructured":"EU (2009). Commission Directive 2008\/84\/EC of 27 August 2008 laying down specific purity criteria on food additives other than colours and sweeteners (Codified version). Off. J. Eur. Union, 51, 1\u2013175."},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Saltmarsh, M. (2013). Essential Guide to Food Additives, Royal Society of Chemistry.","DOI":"10.1039\/9781849734981"},{"key":"ref_50","unstructured":"EU (2012). Commission Regulation (EU) No 231\/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333\/2008. Off. J. Eur. Union, 55, 1\u2013295."},{"key":"ref_51","first-page":"397","article-title":"Extraction of total phenolic compounds, flavonoids, anthocyanins and tannins from grape byproducts by response surface methodology. Influence of solid-liquid ratio, particle size, time, temperature and solvent mixtures on the optimization process","volume":"5","author":"Rajha","year":"2014","journal-title":"Food Nutr. Sci."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.ifset.2007.06.002","article-title":"Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison","volume":"9","author":"Corrales","year":"2008","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_53","doi-asserted-by":"crossref","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. Technol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"982","DOI":"10.1016\/j.foodchem.2007.04.052","article-title":"Bioactive compounds and antioxidant potential of mango peel extract","volume":"105","author":"Ajila","year":"2007","journal-title":"Food Chem."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"1475","DOI":"10.1002\/cbdv.201600046","article-title":"Phytochemical compounds from the crop byproducts of Tunisian globe artichoke cultivars","volume":"13","author":"Dabbou","year":"2016","journal-title":"Chem. Biodivers."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"330","DOI":"10.1007\/BF02546040","article-title":"Tocopherol content in oil palm leaflet","volume":"63","author":"Gapor","year":"1986","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"5507","DOI":"10.1021\/jf000311t","article-title":"Supercritical CO2 extraction of \u03b2-carotene and lycopene from tomato paste waste","volume":"48","author":"Baysal","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_58","first-page":"62","article-title":"Food additives: Functions, effects, regulations, approval and safety evaluation","volume":"6","author":"Gherezgihier","year":"2017","journal-title":"J. Acad. Ind. Res."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1079\/BJN2002755","article-title":"A. Larry Branen, P. Michael Davidson, Seppe Salminen and John H. ThorngateIII (editors). Food Additives, 2nd ed. New York and Basel: Marcel Dekker Inc.. 2001. US$225. pp. XV + 938, ISBN 0 8247 9343 9","volume":"89","author":"Millstone","year":"2007","journal-title":"Br. J. Nutr."},{"key":"ref_60","unstructured":"Food and Drug Administration Center for Food Safety and Applied Nutrition (2014). Guidance for Industry Considerations Regarding Substances Added to Foods, Including Beverages and Dietary Supplements."},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) (2012). Guidance for submission for food additive evaluations. EFSA J., 10, 2760.","DOI":"10.2903\/j.efsa.2012.2760"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/S0168-1605(02)00233-7","article-title":"Food spoilage\u2014Interactions between food spoilage bacteria","volume":"78","author":"Gram","year":"2002","journal-title":"Int. J. Food Microbiol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"827","DOI":"10.1016\/j.foodres.2011.01.022","article-title":"Green tea and grape seed extracts\u2014Potential applications in food safety and quality","volume":"44","author":"Perumalla","year":"2011","journal-title":"Food Res. Int."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"1708","DOI":"10.1016\/j.jada.2004.08.028","article-title":"Food safety: Emerging trends in foodborne illness surveillance and prevention","volume":"104","author":"Beattie","year":"2004","journal-title":"J. Am. Diet. Assoc."},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Pitt, J.I., and Hocking, A.D. (2009). The ecology of fungal food spoilage. Fungi and Food Spoilage, Springer.","DOI":"10.1007\/978-0-387-92207-2"},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"L\u00fcck, E., and Jager, M. (1997). Antimicrobial Food Additives: Characteristics, Uses, Effects, Springer Science & Business Media.","DOI":"10.1007\/978-3-642-59202-7"},{"key":"ref_67","first-page":"36","article-title":"Food: Its preservatives, additives and applications","volume":"1","author":"Abdulmumeen","year":"2012","journal-title":"Int. J. Pharm. Chem. Biol. Sci."},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Smith, J., and Hong-Shum, L. (2011). Food Additives Data Book, John Wiley & Sons.","DOI":"10.1002\/9781444397741"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"593","DOI":"10.1016\/S0300-9084(02)01457-8","article-title":"Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality","volume":"84","author":"Ross","year":"2002","journal-title":"Biochimie"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.ijfoodmicro.2004.03.022","article-title":"Essential oils: Their antibacterial properties and potential applications in foods\u2014A review","volume":"94","author":"Burt","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"1227","DOI":"10.5650\/jos.ess18049","article-title":"Utilization of the Japanese Peppermint Herbal Water Byproduct of Steam Distillation as an Antimicrobial Agent","volume":"67","author":"Ohtsu","year":"2018","journal-title":"J. Oleo Sci."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1089\/fpd.2014.1801","article-title":"Antimicrobial potential of cauliflower, broccoli, and okara byproducts against foodborne bacteria","volume":"12","author":"Criado","year":"2015","journal-title":"Foodborne Pathog. Dis."},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Li, C., Li, X., Bai, C., Zhang, Y., and Wang, Z. (2018). A chitinase with antifungal activity from naked oat (Avena chinensis) seeds. J. Food Biochem., e12713.","DOI":"10.1111\/jfbc.12713"},{"key":"ref_74","first-page":"3207","article-title":"Antimicrobial activity of Turkish citrus peel oils","volume":"41","author":"Tavman","year":"2009","journal-title":"Pak. J. Bot."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"118","DOI":"10.1046\/j.1472-765X.1998.00303.x","article-title":"Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens","volume":"26","author":"Stewart","year":"1998","journal-title":"Lett. Appl. Microbiol."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1016\/j.tifs.2007.11.006","article-title":"Potential antimicrobial uses of essential oils in food: Is citrus the answer?","volume":"19","author":"Fisher","year":"2008","journal-title":"Trends Food Sci. Technol."},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Ayala-Zavala, J.F., and Gonz\u00e1lez-Aguilar, G.A. (2010). Use of additives to preserve the quality of fresh-cut fruits and vegetables. Advances in Fresh-Cut Fruits and Vegetables Processing, CRC Press.","DOI":"10.1201\/b10263-10"},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Correa, P. (2018). Diet and gastric cancer. Diet, Nutrition and Cancer: A Critical Evaluation, CRC Press.","DOI":"10.1201\/9781351071406-1"},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"2133","DOI":"10.1080\/10408398.2013.812610","article-title":"Green alternatives to nitrates and nitrites in meat-based products\u2014A review","volume":"56","author":"Gassara","year":"2016","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_80","doi-asserted-by":"crossref","unstructured":"Keeton, J.T. (2017). History of nitrite and nitrate in food. Nitrite and Nitrate in Human Health and Disease, Springer.","DOI":"10.1007\/978-3-319-46189-2_7"},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1080\/19393210.2016.1256352","article-title":"Nitrite in processed meat products in Khartoum, Sudan and dietary intake","volume":"10","author":"Adam","year":"2017","journal-title":"Food Addit. Contam. Part B"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.meatsci.2016.04.005","article-title":"Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review","volume":"120","author":"Jiang","year":"2016","journal-title":"Meat Sci."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"2272","DOI":"10.1007\/s13197-013-1195-4","article-title":"Antimicrobial activity of turmeric extract and its potential use in food industry","volume":"52","author":"Gul","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1111\/jam.13400","article-title":"Artepillin C and phenolic compounds responsible for antimicrobial and antioxidant activity of green propolis and Baccharis dracunculifolia DC","volume":"122","author":"Veiga","year":"2017","journal-title":"J. Appl. Microbiol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1016\/j.resmic.2010.04.006","article-title":"Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria","volume":"161","author":"Cueva","year":"2010","journal-title":"Res. Microbiol."},{"key":"ref_86","unstructured":"Maizura, M., Aminah, A., and Wan Aida, W. (2011). Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. Int. Food Res. J., 18."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"4297","DOI":"10.1021\/jf990308d","article-title":"Antibacterial activity of turmeric oil: A byproduct from curcumin manufacture","volume":"47","author":"Negi","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2016.09.179","article-title":"Mechanisms of antifungal and anti-aflatoxigenic properties of essential oil derived from turmeric (Curcuma longa L.) on Aspergillus flavus","volume":"220","author":"Hu","year":"2017","journal-title":"Food Chem."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.nut.2013.04.007","article-title":"Edible berries: Bioactive components and their effect on human health","volume":"30","author":"Nile","year":"2014","journal-title":"Nutrition"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1007\/s11130-010-0177-1","article-title":"Berries: Improving human health and healthy aging, and promoting quality life\u2014A review","volume":"65","year":"2010","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"5626","DOI":"10.1021\/jf0703304","article-title":"Anthocyanins in wild blueberries of Quebec: Extraction and identification","volume":"55","author":"Nicoue","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_92","unstructured":"Veiga, M., Costa, E.M., Silva, S., and Pintado, M. (2018). Impact of plant extracts upon human health: A review. Crit. Rev. Food Sci. Nutr., 1\u201314."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"693","DOI":"10.1111\/jam.13215","article-title":"Antimicrobial, antiadhesive and antibiofilm activity of an ethanolic, anthocyanin-rich blueberry extract purified by solid phase extraction","volume":"121","author":"Silva","year":"2016","journal-title":"J. Appl. Microbiol."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"314","DOI":"10.1016\/j.foodcont.2014.11.040","article-title":"Aqueous extracts of Vaccinium corymbosum as inhibitors of Staphylococcus aureus","volume":"51","author":"Silva","year":"2015","journal-title":"Food Control"},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"494","DOI":"10.1046\/j.1365-2672.2001.01271.x","article-title":"Antimicrobial properties of phenolic compounds from berries","volume":"90","author":"Nohynek","year":"2001","journal-title":"J. Appl. Microbiol."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"202","DOI":"10.1080\/15538362.2017.1285264","article-title":"Characterization of Pilot Scale Processed Canadian Organic Cranberry (Vaccinium macrocarpon) and Blueberry (Vaccinium angustifolium) Juice Pressing Residues and Phenolic-Enriched Extractives","volume":"17","author":"Ross","year":"2017","journal-title":"Int. J. Fruit Sci."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"652","DOI":"10.1002\/mnfr.200600279","article-title":"Cranberry and blueberry: Evidence for protective effects against cancer and vascular diseases","volume":"51","author":"Neto","year":"2007","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.foodres.2015.09.011","article-title":"Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits","volume":"77","author":"Talhaoui","year":"2015","journal-title":"Food Res. Int."},{"key":"ref_99","doi-asserted-by":"crossref","unstructured":"\u015eahin, S., Samli, R., Tan, A.S.B., Barba, F.J., Chemat, F., Cravotto, G., and Lorenzo, J.M. (2017). Solvent-free microwave-assisted extraction of polyphenols from olive tree leaves: Antioxidant and antimicrobial properties. Molecules, 22.","DOI":"10.3390\/molecules22071056"},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"4139","DOI":"10.1021\/jf063093y","article-title":"Effects of enrichment of refined olive oil with phenolic compounds from olive leaves","volume":"55","author":"Correia","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.3390\/12051153","article-title":"Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobran\u00e7osa) leaves","volume":"12","author":"Pereira","year":"2007","journal-title":"Molecules"},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1016\/j.lwt.2014.09.022","article-title":"Effects of plant polyphenols and \u03b1-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon","volume":"60","author":"Wang","year":"2015","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.anifeedsci.2003.10.018","article-title":"Feeding value to goats of whole-crop oat ensiled with green tea waste","volume":"113","author":"Kondo","year":"2004","journal-title":"Anim. Feed Sci. Technol."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/j.foodchem.2005.09.046","article-title":"Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.)","volume":"100","author":"Farhoosh","year":"2007","journal-title":"Food Chem."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"12595","DOI":"10.1021\/jf5042678","article-title":"Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry","volume":"62","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"15638","DOI":"10.3390\/ijms150915638","article-title":"Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review","volume":"15","author":"Teixeira","year":"2014","journal-title":"Int. J. Mol. Sci."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/j.lwt.2013.09.011","article-title":"Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development","volume":"55","year":"2014","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"254","DOI":"10.1016\/j.foodchem.2005.02.033","article-title":"Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract","volume":"96","author":"Li","year":"2006","journal-title":"Food Chem."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"216","DOI":"10.1111\/j.1365-2621.2009.02124.x","article-title":"Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products","volume":"45","author":"Kanatt","year":"2010","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"5625","DOI":"10.1021\/jf1048832","article-title":"Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties","volume":"59","author":"Morcuende","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"753","DOI":"10.3109\/13880200903273922","article-title":"Antimicrobial activity of crude epicarp and seed extracts from mature avocado fruit (Persea americana) of three cultivars","volume":"48","author":"Dykes","year":"2010","journal-title":"Pharm. Biol."},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.lwt.2015.07.048","article-title":"Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts","volume":"65","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_113","doi-asserted-by":"crossref","unstructured":"Baines, D., and Seal, R. (2012). Natural Food Additives, Ingredients and Flavourings, Elsevier.","DOI":"10.1533\/9780857095725"},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/j.fm.2011.03.002","article-title":"Lysozyme as a barrier to growth of Bacillus anthracis strain Sterne in liquid egg white, milk and beef","volume":"28","author":"Sung","year":"2011","journal-title":"Food Microbiol."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/j.foodcont.2012.01.046","article-title":"Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging","volume":"26","author":"Barbiroli","year":"2012","journal-title":"Food Control"},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.tifs.2018.07.003","article-title":"Bioactive peptides as natural antioxidants in food products\u2014A review","volume":"79","author":"Lorenzo","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.tifs.2017.11.008","article-title":"Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives","volume":"71","author":"Carocho","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_118","doi-asserted-by":"crossref","unstructured":"Roca-Saavedra, P., Mendez-Vilabrille, V., Miranda, J.M., Nebot, C., Cardelle-Cobas, A., Franco, C.M., and Cepeda, A. (2017). Food additives, contaminants and other minor components: Effects on human gut microbiota\u2014A review. J. Physiol. Biochem., 1\u201315.","DOI":"10.1007\/s13105-017-0564-2"},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.ejmech.2015.04.040","article-title":"The role of antioxidants in the chemistry of oxidative stress: A review","volume":"97","author":"Pisoschi","year":"2015","journal-title":"Eur. J. Med. Chem."},{"key":"ref_120","first-page":"181","article-title":"Analysis of consumer attitudes and consumers\u2019 willingness to pay for functional foods","volume":"2","author":"Adinolfi","year":"2011","journal-title":"Int. J. Food Syst. Dyn."},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1016\/j.foodchem.2016.08.075","article-title":"A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits","volume":"216","author":"Caleja","year":"2017","journal-title":"Food Chem."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"1027","DOI":"10.1016\/S0278-6915(99)00085-X","article-title":"Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives","volume":"37","author":"Williams","year":"1999","journal-title":"Food Chem. Toxicol."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"370","DOI":"10.1016\/j.foodchem.2015.05.013","article-title":"Binding properties and structure\u2013affinity relationships of food antioxidant butylated hydroxyanisole and its metabolites with lysozyme","volume":"188","author":"Wu","year":"2015","journal-title":"Food Chem."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"1272","DOI":"10.1007\/s13197-013-1080-1","article-title":"Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives","volume":"52","author":"Taghvaei","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1016\/j.clindermatol.2015.11.009","article-title":"An eye on nutrition: The role of vitamins, essential fatty acids, and antioxidants in age-related macular degeneration, dry eye syndrome, and cataract","volume":"34","author":"McCusker","year":"2016","journal-title":"Clin. Dermatol."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.meatsci.2016.04.021","article-title":"New insights into meat by-product utilization","volume":"120","author":"Mora","year":"2016","journal-title":"Meat Sci."},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.foodchem.2014.09.061","article-title":"Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins","volume":"172","author":"Ryder","year":"2015","journal-title":"Food Chem."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"907","DOI":"10.1016\/j.foodchem.2007.11.058","article-title":"Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties","volume":"108","author":"Cano","year":"2008","journal-title":"Food Chem."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"532","DOI":"10.1006\/fstl.2002.0907","article-title":"Increase of antioxidant activity of tomato juice upon functionalisation with vegetable byproduct extracts","volume":"35","author":"Larrosa","year":"2002","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_130","first-page":"527","article-title":"Anthocyanins, colour and antioxidant properties of eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peel extracts","volume":"61","author":"Sadilova","year":"2006","journal-title":"Z. Nat. C"},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1016\/j.foodchem.2009.12.060","article-title":"Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel","volume":"121","author":"Kim","year":"2010","journal-title":"Food Chem."},{"key":"ref_132","unstructured":"Vega-Vega, V., Silva-Espinoza, B.A., Cruz-Valenzuela, M.R., Bernal-Mercado, A.T., Gonzalez-Aguilar, G.A., Ruiz-Cruz, S., Moctezuma, E., Siddiqui, M.W., and Ayala-Zavala, J.F. (2013). Antimicrobial and antioxidant properties of byproduct extracts of mango fruit. J. Appl. Bot. Food Qual., 86."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.ifset.2009.10.004","article-title":"Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations","volume":"11","author":"Ajila","year":"2010","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.jff.2015.04.033","article-title":"Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)","volume":"16","author":"Caleja","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"428","DOI":"10.1016\/j.jff.2014.12.016","article-title":"Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese","volume":"12","author":"Caleja","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.meatsci.2014.03.020","article-title":"Plant extracts as natural antioxidants in meat and meat products","volume":"98","author":"Shah","year":"2014","journal-title":"Meat Sci."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1080\/10942910600547632","article-title":"Effect of incorporation of mint on texture, colour and sensory parameters of biscuits","volume":"9","author":"Bajaj","year":"2006","journal-title":"Int. J. Food Prop."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.foodchem.2016.02.094","article-title":"Optimization of ultrasound-assisted extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace","volume":"204","author":"He","year":"2016","journal-title":"Food Chem."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.fct.2009.09.022","article-title":"Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange","volume":"48","author":"Barros","year":"2010","journal-title":"Food Chem. Toxicol."},{"key":"ref_140","first-page":"1","article-title":"Bioactive chemical constituents from pomegranate (Punica granatum) juice, seed and peel\u2014A review","volume":"1","author":"Prakash","year":"2011","journal-title":"IJRCE"},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.foodqual.2005.03.003","article-title":"Functional foods: Consumer willingness to compromise on taste for health?","volume":"17","author":"Verbeke","year":"2006","journal-title":"Food Qual. Prefer."},{"key":"ref_142","doi-asserted-by":"crossref","unstructured":"Iriondo-DeHond, M., Miguel, E., and del Castillo, M. (2018). Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods. Nutrients, 10.","DOI":"10.3390\/nu10101358"},{"key":"ref_143","unstructured":"(1995). Codex Alimentarius General Standard for Food Additives, Food and Agriculture Organization of the United Nations."},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"914","DOI":"10.1016\/j.yrtph.2015.09.026","article-title":"Health safety issues of synthetic food colorants","volume":"73","author":"Amchova","year":"2015","journal-title":"Regul. Toxicol. Pharmacol."},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1146\/annurev-food-030216-025923","article-title":"Natural colorants: Food colorants from natural sources","volume":"8","author":"Sigurdson","year":"2017","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/S0308-8146(96)00222-1","article-title":"Anthocyanins as natural food colours\u2014Selected aspects","volume":"58","author":"Bridle","year":"1997","journal-title":"Food Chem."},{"key":"ref_147","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.cofs.2015.08.004","article-title":"Natural food pigments and colorants","volume":"7","year":"2016","journal-title":"Curr. Opin. Food Sci"},{"key":"ref_148","doi-asserted-by":"crossref","first-page":"1217","DOI":"10.1080\/10942911003637335","article-title":"Shelf Life Enhancement of Butter, Ice-Cream, and Mayonnaise by Addition of Lycopene","volume":"14","author":"Kaur","year":"2011","journal-title":"Int. J. Food Prop."},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.aoas.2014.06.008","article-title":"Characterization of carotenoids (lyco-red) extracted from tomato peels and its uses as natural colorants and antioxidants of ice cream","volume":"59","author":"Rizk","year":"2014","journal-title":"Ann. Agric. Sci."},{"key":"ref_150","doi-asserted-by":"crossref","unstructured":"De Ancos, B., Colina-Coca, C., Gonz\u00e1lez-Pe\u00f1a, D., and S\u00e1nchez-Moreno, C. (2015). Bioactive compounds from vegetable and fruit by-products. Biotechnol. Bioact. Compd. Sources Appl., 1\u201336.","DOI":"10.1002\/9781118733103.ch1"},{"key":"ref_151","first-page":"606X","article-title":"Food coloring: The natural way","volume":"2231","year":"2014","journal-title":"Res. J. Chem. Sci."},{"key":"ref_152","doi-asserted-by":"crossref","first-page":"319","DOI":"10.1016\/j.jcs.2007.10.001","article-title":"Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder","volume":"48","author":"Ajila","year":"2008","journal-title":"J. Cereal Sci."},{"key":"ref_153","doi-asserted-by":"crossref","unstructured":"Tung, Y.-C., Chang, W.-T., Li, S., Wu, J.-C., Badmeav, V., Ho, C.-T., and Pan, M.-H. (2018). Citrus peel extracts attenuated obesity and modulated gut microbiota in mice with high-fat diet-induced obesity. Food Funct.","DOI":"10.1039\/C7FO02066J"},{"key":"ref_154","first-page":"277","article-title":"Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues","volume":"22","author":"Ghasemi","year":"2009","journal-title":"Pak. J. Pharm. Sci."},{"key":"ref_155","doi-asserted-by":"crossref","first-page":"320","DOI":"10.1016\/j.appet.2017.03.019","article-title":"Importance of perceived naturalness for acceptance of food additives and cultured meat","volume":"113","author":"Siegrist","year":"2017","journal-title":"Appetite"},{"key":"ref_156","first-page":"1","article-title":"Immune reactivity to food coloring","volume":"21","author":"Vojdani","year":"2015","journal-title":"Altern. Ther."},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"e55","DOI":"10.1016\/j.suronc.2010.10.002","article-title":"Anaphylactic response to blue dye during sentinel lymph node biopsy","volume":"20","author":"Coutant","year":"2011","journal-title":"Surg. Oncol."},{"key":"ref_158","unstructured":"M\u00e9rillon, J.-M., and Ramawat, K.G. (2017). Natural Food Pigments and Colorants. Bioactive Molecules in Food, Springer International Publishing."},{"key":"ref_159","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1080\/10408398209527357","article-title":"Carotenoids as food colorants","volume":"18","author":"Gordon","year":"1983","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1016\/0924-2244(96)20007-X","article-title":"Prospects for new natural food colorants","volume":"7","author":"Wissgott","year":"1996","journal-title":"Trends Food Sci. Technol."},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"1555","DOI":"10.1016\/j.lwt.2006.10.003","article-title":"Fresh coffee husks as potential sources of anthocyanins","volume":"40","author":"Prata","year":"2007","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_162","unstructured":"European Commission (2011). Commission Regulation (EU) No 1129\/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333\/2008 of the European Parliament and of the Council by Establishing a Union List of Food Additives Text with EEA Relevance, European Commission."},{"key":"ref_163","unstructured":"Gesundheitsamt, S.E., and Commission du Manuel Suisse des Denr\u00e9es Alimentaires (1969). Manuel Suisse des Denr\u00e9es Alimentaires: M\u00e9thodes d\u2019Analyse et d\u2019Appr\u00e9ciation des Denr\u00e9es Alimentaires et des Objets Usuels, Office Central F\u00e9d\u00e9ral des Imprim\u00e9s et du Mat\u00e9riel."},{"key":"ref_164","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1111\/1541-4337.12065","article-title":"Adding molecules to food, pros and cons: A review on synthetic and natural food additives","volume":"13","author":"Carocho","year":"2014","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_165","first-page":"24","article-title":"Utilization of fruit processing by-products for industrial applications: A review","volume":"2","author":"Kodagoda","year":"2017","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_166","first-page":"142","article-title":"Low calorie biscuits from banana peel pulp","volume":"33","author":"Joshi","year":"2007","journal-title":"J. Solid Waste Technol. Manag."},{"key":"ref_167","doi-asserted-by":"crossref","first-page":"844","DOI":"10.1021\/jf9909860","article-title":"High Content of Dopamine, a Strong Antioxidant, in Cavendish Banana","volume":"48","author":"Kanazawa","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_168","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1080\/87559129.2015.1094815","article-title":"Agro-industrial potential of the mango peel based on its nutritional and functional properties","volume":"32","year":"2016","journal-title":"Food Rev. Int."},{"key":"ref_169","doi-asserted-by":"crossref","first-page":"680","DOI":"10.1016\/j.foodchem.2009.03.011","article-title":"Supercritical CO2 extraction of trans-lycopene from Portuguese tomato industrial waste","volume":"116","author":"Nobre","year":"2009","journal-title":"Food Chem."},{"key":"ref_170","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1146\/annurev-food-022811-101118","article-title":"Alternatives to Those Artificial FD&C Food Colorants","volume":"3","author":"Wrolstad","year":"2012","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_171","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1007\/s13197-010-0162-6","article-title":"Hydrocolloids as thickening and gelling agents in food: A critical review","volume":"47","author":"Saha","year":"2010","journal-title":"J. Food Sci. Technol."},{"key":"ref_172","first-page":"1","article-title":"Food additive safety: A review of toxicologic and regulatory issues","volume":"1","author":"Pressman","year":"2017","journal-title":"Toxicol. Res."},{"key":"ref_173","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijbiomac.2013.06.044","article-title":"Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review","volume":"61","author":"Mudgil","year":"2013","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_174","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.foodchem.2016.01.012","article-title":"Pectin content and composition from different food waste streams","volume":"201","author":"Bencivenni","year":"2016","journal-title":"Food Chem."},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1016\/j.foodchem.2014.02.040","article-title":"Optimization of enzymatic hydrolysis conditions for extraction of pectin from rapeseed cake (Brassica napus L.) using commercial enzymes","volume":"157","author":"Jeong","year":"2014","journal-title":"Food Chem."},{"key":"ref_176","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1016\/j.foodres.2012.09.012","article-title":"Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber","volume":"50","author":"Lagazzo","year":"2013","journal-title":"Food Res. Int."},{"key":"ref_177","doi-asserted-by":"crossref","first-page":"565","DOI":"10.3109\/09637486.2014.898252","article-title":"Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt","volume":"65","author":"Yi","year":"2014","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"M788","DOI":"10.1111\/1750-3841.12834","article-title":"Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats\u2019 Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer","volume":"80","author":"Zhang","year":"2015","journal-title":"J. Food Sci."},{"key":"ref_179","doi-asserted-by":"crossref","first-page":"444","DOI":"10.3390\/foods2040444","article-title":"Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties","volume":"2","author":"Saffon","year":"2013","journal-title":"Foods"},{"key":"ref_180","first-page":"550","article-title":"A review on pectin: Chemistry due to general properties of pectin and its pharmaceutical uses","volume":"1","author":"Rubila","year":"2012","journal-title":"Sci. Rep."},{"key":"ref_181","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1590\/fst.2014.0057","article-title":"Orange fiber as a novel fat replacer in lemon ice cream","volume":"34","author":"Crizel","year":"2014","journal-title":"J. Food Sci. Technol."},{"key":"ref_182","doi-asserted-by":"crossref","first-page":"450","DOI":"10.1016\/j.psep.2018.03.004","article-title":"Effect of different drying processes on functional properties of industrial lemon byproduct","volume":"116","author":"Ghali","year":"2018","journal-title":"Process Saf. Environ. Prot."},{"key":"ref_183","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1111\/j.1753-4887.1999.tb01800.x","article-title":"Phytonutrients\u2019 Role in Metabolism: Effects on Resistance to Degenerative Processes","volume":"57","author":"Beecher","year":"1999","journal-title":"Nutr. Rev."},{"key":"ref_184","unstructured":"Young, J.E. (2001). Soluble fiber. Guide to Functional Foods, Leatherhead Publishing."},{"key":"ref_185","doi-asserted-by":"crossref","first-page":"1183","DOI":"10.1111\/j.1365-2621.2012.02958.x","article-title":"Fructooligosaccharides as a fat replacer in fermented cooked sausages","volume":"47","author":"Santos","year":"2012","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_186","doi-asserted-by":"crossref","first-page":"824","DOI":"10.1111\/j.1365-2621.2007.01522.x","article-title":"Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilisation of barley beta-glucan, guar gum and inulin","volume":"43","author":"Brennan","year":"2008","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_187","first-page":"2194","article-title":"Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer","volume":"9","author":"Radi","year":"2009","journal-title":"J. Appl. Sci. Res."},{"key":"ref_188","first-page":"133","article-title":"Effect of maltodextrin as a fat replacer on the quality of non-fat yogurt","volume":"23","author":"Raftani","year":"2013","journal-title":"J. Food Res."},{"key":"ref_189","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.lwt.2013.02.002","article-title":"Dietary fiber from orange byproducts as a potential fat replacer","volume":"53","author":"Crizel","year":"2013","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_190","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1177\/1082013206064005","article-title":"Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream","volume":"12","author":"Dervisoglu","year":"2006","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_191","doi-asserted-by":"crossref","unstructured":"Guerrero Garc\u00eda Ortega, M., Riballo Ruiz-Roso, M., and Crespo Bermejo, A. (2017). Obtaining enriched fried tomato sauce using tomato byproducts. Proceedings of the XIV International Symposium on Processing Tomato 1159, ISHS.","DOI":"10.17660\/ActaHortic.2017.1159.25"},{"key":"ref_192","doi-asserted-by":"crossref","unstructured":"Nussinovitch, A., and Hirashima, M. (2018). More Cooking Innovations: Novel Hydrocolloids for Special Dishes, CRC Press.","DOI":"10.1201\/9781315111971"},{"key":"ref_193","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1016\/j.lwt.2008.04.004","article-title":"Flavor and texture attributes of foods containing \u03b2-glucan-rich hydrocolloids from oats","volume":"42","author":"Lee","year":"2009","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_194","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/10942910600588776","article-title":"Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute","volume":"9","author":"Sady","year":"2006","journal-title":"Int. J. Food Prop."},{"key":"ref_195","first-page":"133","article-title":"Perspective of \u03b2-glucan as functional ingredient for food industry","volume":"2","author":"Ahmad","year":"2012","journal-title":"J. Nutr. Food Sci."},{"key":"ref_196","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.tifs.2018.09.022","article-title":"Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds","volume":"81","author":"Oomah","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_197","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/j.foodhyd.2018.02.035","article-title":"Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier","volume":"81","author":"Ralla","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_198","doi-asserted-by":"crossref","first-page":"1175","DOI":"10.1016\/j.idairyj.2004.12.004","article-title":"Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt","volume":"15","author":"Everett","year":"2005","journal-title":"Int. Dairy J."},{"key":"ref_199","doi-asserted-by":"crossref","first-page":"M79","DOI":"10.1111\/j.1750-3841.2007.00302.x","article-title":"Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus","volume":"72","author":"Aryana","year":"2007","journal-title":"J. Food Sci."},{"key":"ref_200","doi-asserted-by":"crossref","first-page":"1291","DOI":"10.1016\/j.foodhyd.2007.06.010","article-title":"Physical, chemical and flavour quality of non-fat yogurt as affected by a \u03b2-glucan hydrocolloidal composite during storage","volume":"22","author":"Sahan","year":"2008","journal-title":"Food Hydrocoll."},{"key":"ref_201","doi-asserted-by":"crossref","first-page":"947","DOI":"10.3168\/jds.S0022-0302(92)77835-7","article-title":"Manufacture of Nonfat Yogurt from a High Milk Protein Powder","volume":"75","author":"Mistry","year":"1992","journal-title":"J. Dairy Sci."},{"key":"ref_202","doi-asserted-by":"crossref","first-page":"1117","DOI":"10.1002\/(SICI)1097-0010(199906)79:8<1117::AID-JSFA335>3.0.CO;2-F","article-title":"Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder","volume":"79","author":"Morais","year":"1999","journal-title":"J. Sci. Food Agric."},{"key":"ref_203","doi-asserted-by":"crossref","first-page":"777","DOI":"10.1016\/j.idairyj.2004.02.012","article-title":"Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers","volume":"14","year":"2004","journal-title":"Int. Dairy J."},{"key":"ref_204","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/S0958-6946(03)00166-3","article-title":"Microstructure and texture of yogurt as influenced by fat replacers","volume":"14","year":"2004","journal-title":"Int. Dairy J."},{"key":"ref_205","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/S0924-2244(98)00031-4","article-title":"Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey","volume":"9","author":"Bryant","year":"1998","journal-title":"Trends Food Sci. Technol."},{"key":"ref_206","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.idairyj.2011.09.007","article-title":"Consistency, microstructure and probiotic survivability of goats\u2019 milk yoghurt using polymerized whey protein as a co-thickening agent","volume":"24","author":"Wang","year":"2012","journal-title":"Int. Dairy J."},{"key":"ref_207","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1016\/j.idairyj.2016.06.010","article-title":"Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics","volume":"61","author":"Lin","year":"2016","journal-title":"Int. Dairy J."},{"key":"ref_208","doi-asserted-by":"crossref","first-page":"3316","DOI":"10.3168\/jds.2015-10327","article-title":"Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification","volume":"99","author":"Bruzantin","year":"2016","journal-title":"J. Dairy Sci."},{"key":"ref_209","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1051\/dst:2007005","article-title":"The milk fat globule membrane as an ingredient: Why, how, when?","volume":"88","author":"Brisson","year":"2008","journal-title":"Dairy Sci. Technol."},{"key":"ref_210","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1016\/j.cocis.2005.11.002","article-title":"The milk fat globule membrane\u2014A biophysical system for food applications","volume":"11","author":"Singh","year":"2006","journal-title":"Curr. Opin. Colloid Interface Sci."},{"key":"ref_211","doi-asserted-by":"crossref","first-page":"1137","DOI":"10.3168\/jds.S0022-0302(96)76467-6","article-title":"Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese 1","volume":"79","author":"Mistry","year":"1996","journal-title":"J. Dairy Sci."},{"key":"ref_212","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1051\/lait:2002005","article-title":"Affinage de fromages all\u00e9g\u00e9s de type Cheddar fabriqu\u00e9s \u00e0 partir de laits enrichis en phospholipides","volume":"82","author":"Turcot","year":"2002","journal-title":"Le Lait"},{"key":"ref_213","first-page":"51","article-title":"Relationships between structure and functional properties of food proteins","volume":"1","author":"Kinsella","year":"1982","journal-title":"Food Proteins"},{"key":"ref_214","first-page":"1054","article-title":"The Effect of Some Chemical Additives on the Foaming Performance of the Pasteurized Liquid Egg White","volume":"5","author":"Yavuz","year":"2018","journal-title":"J. Nutr. Metab."},{"key":"ref_215","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/0021-9797(78)90344-2","article-title":"Physicochemical studies on wheat protein foams. II. Relationship between bubble size and stability of foams prepared with gluten and gluten components","volume":"64","author":"Mita","year":"1978","journal-title":"J. Colloid Interface Sci."},{"key":"ref_216","doi-asserted-by":"crossref","first-page":"1363","DOI":"10.1080\/01932690902735561","article-title":"Surfactants Used in Food Industry: A Review","volume":"30","author":"Kralova","year":"2009","journal-title":"J. Dispers. Sci. Technol."},{"key":"ref_217","doi-asserted-by":"crossref","first-page":"1237","DOI":"10.1111\/j.1365-2621.1981.tb03030.x","article-title":"Ultrastructural examination of egg albumen protein foams","volume":"46","author":"Johnson","year":"1981","journal-title":"J. Food Sci."},{"key":"ref_218","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1080\/10498850.2013.827767","article-title":"Fish processing by-products as a potential source of gelatin: A review","volume":"25","author":"Karayannakidis","year":"2016","journal-title":"J. Aquat. Food Prod. Technol."},{"key":"ref_219","first-page":"36","article-title":"Production of protein hydrolysates from fish by-product prepared by enzymatic hydrolysis","volume":"5","author":"Muzaifa","year":"2012","journal-title":"Aquac. Aquar. Conserv. Legis."},{"key":"ref_220","doi-asserted-by":"crossref","first-page":"378","DOI":"10.1016\/j.lwt.2012.09.005","article-title":"Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically","volume":"50","author":"Kotlar","year":"2013","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_221","doi-asserted-by":"crossref","unstructured":"Hsieh, Y., and Ofori, J.A. (2011). Food-grade proteins from animal by-products. Their usage and detection methods. Handbook of Analysis of Edible Animal by-Products, CRC Press.","DOI":"10.1201\/b10785-4"},{"key":"ref_222","doi-asserted-by":"crossref","first-page":"842","DOI":"10.1111\/j.1365-2621.1999.tb15924.x","article-title":"Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors","volume":"64","author":"Kang","year":"1999","journal-title":"J. Food Sci."},{"key":"ref_223","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1016\/S0023-6438(02)00215-3","article-title":"Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta","volume":"36","author":"Yousif","year":"2003","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_224","doi-asserted-by":"crossref","first-page":"522","DOI":"10.1016\/j.meatsci.2007.07.024","article-title":"Effect of processing on functional properties of animal blood plasma","volume":"78","author":"Rendueles","year":"2008","journal-title":"Meat Sci."},{"key":"ref_225","unstructured":"Whitehurst, R.J. (2008). Emulsifiers in Food Technology, John Wiley & Sons."},{"key":"ref_226","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.cofs.2015.07.008","article-title":"Progress in natural emulsifiers for utilization in food emulsions","volume":"7","author":"Ozturk","year":"2016","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_227","doi-asserted-by":"crossref","first-page":"663","DOI":"10.1080\/10408399709527794","article-title":"Isolation, purification, and alteration of some functional groups of major milk proteins: A review","volume":"37","author":"Imafidon","year":"1997","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_228","doi-asserted-by":"crossref","unstructured":"Toldr\u00e0, M., Lynch, S.A., Couture, R., and \u00c1lvarez, C. (2019). Blood Proteins as Functional Ingredients. Sustainable Meat Production and Processing, Elsevier.","DOI":"10.1016\/B978-0-12-814874-7.00005-5"},{"key":"ref_229","unstructured":"Leoci, R. (2014). Animal by-Products (ABPs): Origins, Uses, and European Regulations, Universitas Studiorum S.r.l."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/24\/6\/1056\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T12:38:35Z","timestamp":1760186315000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/24\/6\/1056"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,3,18]]},"references-count":229,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2019,3]]}},"alternative-id":["molecules24061056"],"URL":"https:\/\/doi.org\/10.3390\/molecules24061056","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,3,18]]}}}