LWT, Volume 154, 15 January 2022
Fruits and vegetables are responsible for about 22% of food losses and wastes along the supply chain (not including the retail level). However, fruit and vegetable by-products (FVB) may be transformed into fibre-rich flours and bioactive compounds, mainly bound to the fibre, thus bringing value to the food industry due to health benefits and technological functionality. Therefore, these by-products have great potential to be applied in several food industries.
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Sustainable Cities and Society, Volume 76, January 2022
The Lancet Planetary Health, Volume 6, January 2022