Skip to content
RDL
Network
Ecosystem
Switch app
TR
About
FAQ
Sign in
Get started
Food industry by-products valorization and new ingredients — Antonio D. Rodriguez-Lopez (2020) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Food industry by-products valorization and new ingredients
Shared by
Isabel Cristina Fernandes Rodrigues Ferreira
Food industry by-products valorization and new ingredients
Chapter In A Book
2020
en
Authors
+4 more
AR
Antonio D. Rodriguez-Lopez
BM
Bruno Melgar
CC
Carmela Conidi
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Related publications
Article
2021
Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry
Marta Barral-Martinez
,
Maria Fraga‐Corral
,
Pascual García-Pérez
,
Jesus Simal Gandara
,
Miguel A. Prieto
Book
2021
Re-valorization of Food Losses and Food Co-products
Jesus Simal Gandara
,
Tripti Agarwal
,
Mahnaz Esteki
,
Andrea Gómez‐Zavaglia
,
Jianbo Xiao
Article
2016
Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
Tânia C. S. P. Pires
,
María Inês Días
,
Lillian Barros
,
Isabel Cristina Fernandes Rodrigues Ferreira
Editorial Material
2021
Editorial: Re-valorization of Food Losses and Food Co-products
Jesus Simal Gandara
,
Tripti Agarwal
,
Mahnaz Esteki
,
Andrea Gómez‐Zavaglia
,
Jianbo Xiao
Article
2021
Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model
Franklin Chamorro
,
María Carpena
,
Maria Fraga‐Corral
,
Javier Echave
,
Muhammad Shahid Riaz Rajoka
,
Francisco J. Barba
,
Hui Cao
,
Jianbo Xiao
,
Miguel A. Prieto
,
Jesus Simal Gandara
Discussion(0)
No comments yet. Be the first to comment.