메뉴 건너뛰기




Volumn 17, Issue 3, 2018, Pages 512-531

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization

Author keywords

bioactive compounds; by products; horticulture; phytochemicals; postharvest; processing

Indexed keywords

BYPRODUCTS; CROPS; EXTRACTION; FRUITS; NUTRITION; OILS AND FATS; PROCESSING; SUSTAINABLE DEVELOPMENT; VEGETABLES;

EID: 85044384948     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12330     Document Type: Article
Times cited : (813)

References (327)
  • 2
    • 84904156924 scopus 로고    scopus 로고
    • The benefits and limitations of methods development in solid phase extraction: mini review
    • Abd-Talib N, Mohd-Setapar SH, Khamis AK. 2014. The benefits and limitations of methods development in solid phase extraction: mini review. J Teknol 69:69–72.
    • (2014) J Teknol , vol.69 , pp. 69-72
    • Abd-Talib, N.1    Mohd-Setapar, S.H.2    Khamis, A.K.3
  • 3
    • 0035739497 scopus 로고    scopus 로고
    • Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods
    • Ade-Omowaye BIO, Angersbach A, Taiwo KA, Knorr D. 2001. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends Food Sci Technol 12:285–95.
    • (2001) Trends Food Sci Technol , vol.12 , pp. 285-295
    • Ade-Omowaye, B.I.O.1    Angersbach, A.2    Taiwo, K.A.3    Knorr, D.4
  • 4
    • 79951999729 scopus 로고    scopus 로고
    • Enhancement of lactic acid production by utilizing liquid potato wastes
    • Afifi MM. 2011. Enhancement of lactic acid production by utilizing liquid potato wastes. Intl J Biotechnol Biochem 5:91–102.
    • (2011) Intl J Biotechnol Biochem , vol.5 , pp. 91-102
    • Afifi, M.M.1
  • 5
    • 84866113864 scopus 로고    scopus 로고
    • Extraction of polyphenol, flavonoid from Emblica officinalis, Citrus limon, Cucumis sativus and evaluation of their antioxidant activity
    • Agarwal M, Kumar A, Gupta R, Upadhyaya S. 2012. Extraction of polyphenol, flavonoid from Emblica officinalis, Citrus limon, Cucumis sativus and evaluation of their antioxidant activity. Orient J Chem 28:993.
    • (2012) Orient J Chem , vol.28 , pp. 993
    • Agarwal, M.1    Kumar, A.2    Gupta, R.3    Upadhyaya, S.4
  • 6
    • 84873276805 scopus 로고    scopus 로고
    • Mango peel dietary fibre: composition and associated bound phenolics
    • Ajila CM, Prasada Rao UJS. 2013. Mango peel dietary fibre: composition and associated bound phenolics. J Funct Foods 5:444–50.
    • (2013) J Funct Foods , vol.5 , pp. 444-450
    • Ajila, C.M.1    Prasada Rao, U.J.S.2
  • 7
    • 33846646100 scopus 로고    scopus 로고
    • Valuable components of raw and ripe peels from two Indian mango varieties
    • Ajila CM, Bhat SG, Rao UP. 2007. Valuable components of raw and ripe peels from two Indian mango varieties. Food Chem 102:1006–11.
    • (2007) Food Chem , vol.102 , pp. 1006-1011
    • Ajila, C.M.1    Bhat, S.G.2    Rao, U.P.3
  • 8
    • 49449088277 scopus 로고    scopus 로고
    • Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
    • Ajila CM, Leelavathi K, Rao UP. 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci 48:319–26.
    • (2008) J Cereal Sci , vol.48 , pp. 319-326
    • Ajila, C.M.1    Leelavathi, K.2    Rao, U.P.3
  • 9
    • 73249142454 scopus 로고    scopus 로고
    • Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations
    • Ajila CM, Aalami M, Leelavathi K, Rao UP. 2010. Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Innov Food Sci Emerg Technol 11:219–24.
    • (2010) Innov Food Sci Emerg Technol , vol.11 , pp. 219-224
    • Ajila, C.M.1    Aalami, M.2    Leelavathi, K.3    Rao, U.P.4
  • 10
    • 39049150261 scopus 로고    scopus 로고
    • Optimization of phenolics and dietary fibre extraction from date seeds
    • Al-Farsi MA, Lee CY. 2008. Optimization of phenolics and dietary fibre extraction from date seeds. Food Chem 108:977–85.
    • (2008) Food Chem , vol.108 , pp. 977-985
    • Al-Farsi, M.A.1    Lee, C.Y.2
  • 11
    • 84871044543 scopus 로고
    • Palm date seeds as an alternative source of dietary fiber in Saudi bread
    • Almana HA, Mahmoud RM. 1994. Palm date seeds as an alternative source of dietary fiber in Saudi bread. Eco Food Nutr 32:261–70.
    • (1994) Eco Food Nutr , vol.32 , pp. 261-270
    • Almana, H.A.1    Mahmoud, R.M.2
  • 12
    • 85027941150 scopus 로고    scopus 로고
    • Passion fruit peel as novel substrate for enhanced β-glucosidases production by Penicillium verruculosum: potential of the crude extract for biomass hydrolysis
    • Almeida JM, Lima VA, Giloni-Lima PC, Knob A. 2015. Passion fruit peel as novel substrate for enhanced β-glucosidases production by Penicillium verruculosum: potential of the crude extract for biomass hydrolysis. Biomass Bioenerg 72:216–26.
    • (2015) Biomass Bioenerg , vol.72 , pp. 216-226
    • Almeida, J.M.1    Lima, V.A.2    Giloni-Lima, P.C.3    Knob, A.4
  • 13
    • 84865141518 scopus 로고    scopus 로고
    • Microwave extraction of active principles from medicinal plants
    • Alupului A, Călinescu I, Lavric V. 2012. Microwave extraction of active principles from medicinal plants. UPB Sci Bull Series B 74:129–42.
    • (2012) UPB Sci Bull Series B , vol.74 , pp. 129-142
    • Alupului, A.1    Călinescu, I.2    Lavric, V.3
  • 14
    • 34547147464 scopus 로고    scopus 로고
    • Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants
    • Amr A, Al-Tamimi E. 2007. Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants. J Food Sci Technol 42:985–91.
    • (2007) J Food Sci Technol , vol.42 , pp. 985-991
    • Amr, A.1    Al-Tamimi, E.2
  • 15
    • 0034196846 scopus 로고    scopus 로고
    • Effects of pulsed electric fields on cell membranes in real food systems
    • Angersbach A, Heinz V, Knorr D. 2000. Effects of pulsed electric fields on cell membranes in real food systems. Innov Food Sci Emerg Technol 1:135–49.
    • (2000) Innov Food Sci Emerg Technol , vol.1 , pp. 135-149
    • Angersbach, A.1    Heinz, V.2    Knorr, D.3
  • 16
    • 0006526714 scopus 로고
    • Growth and composition of passion fruit (Passiflora edulis) and maypop (P. incarnata)
    • Arjona HE, Matta FB, Garner JO. 1991. Growth and composition of passion fruit (Passiflora edulis) and maypop (P. incarnata). HortSci 26:921–3.
    • (1991) HortSci , vol.26 , pp. 921-923
    • Arjona, H.E.1    Matta, F.B.2    Garner, J.O.3
  • 17
    • 0001338953 scopus 로고    scopus 로고
    • Mango (Mangifera indica) kernel: chromatographic analysis of the tannin, and stability study of the associated polyphenol oxidase activity
    • Arogba SS. 2000. Mango (Mangifera indica) kernel: chromatographic analysis of the tannin, and stability study of the associated polyphenol oxidase activity. J Food Compos Anal 13:149–56.
    • (2000) J Food Compos Anal , vol.13 , pp. 149-156
    • Arogba, S.S.1
  • 18
    • 84867320185 scopus 로고    scopus 로고
    • Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit
    • Ashoush IS, Gadallah MGE. 2011. Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World J Dairy Food Sci 6:35–42.
    • (2011) World J Dairy Food Sci , vol.6 , pp. 35-42
    • Ashoush, I.S.1    Gadallah, M.G.E.2
  • 20
    • 77958575123 scopus 로고    scopus 로고
    • Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation
    • Ayala-Zavala JF, Rosas-Domínguez C, Vega-Vega V, González-Aguilar GA. 2010. Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation. J Food Sci 75:175–81.
    • (2010) J Food Sci , vol.75 , pp. 175-181
    • Ayala-Zavala, J.F.1    Rosas-Domínguez, C.2    Vega-Vega, V.3    González-Aguilar, G.A.4
  • 23
    • 84907444531 scopus 로고    scopus 로고
    • Recovery of biomolecules from food wastes—a review
    • Baiano A. 2014. Recovery of biomolecules from food wastes—a review. Molecules 19:14821–42.
    • (2014) Molecules , vol.19 , pp. 14821-14842
    • Baiano, A.1
  • 24
    • 0035807418 scopus 로고    scopus 로고
    • An endo-β-1, 4-xylanase from Rhizopus oryzae: production, partial purification and biochemical characterization
    • Bakir U, Yavascaoglu S, Guvenc F, Ersayin A. 2001. An endo-β-1, 4-xylanase from Rhizopus oryzae: production, partial purification and biochemical characterization. Enzyme Microb Technol 29:328–34.
    • (2001) Enzyme Microb Technol , vol.29 , pp. 328-334
    • Bakir, U.1    Yavascaoglu, S.2    Guvenc, F.3    Ersayin, A.4
  • 25
    • 33646073738 scopus 로고    scopus 로고
    • Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses
    • Balasundram N, Sundram K, Samman S. 2006. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99:191–203.
    • (2006) Food Chem , vol.99 , pp. 191-203
    • Balasundram, N.1    Sundram, K.2    Samman, S.3
  • 26
    • 85006227845 scopus 로고    scopus 로고
    • Enhanced production of xylanase by solid state fermentation using Trichoderma koeningi isolate: effect of pretreated agro-residues
    • Bandikari R, Poondla V, Sarathi V, Reddy O. 2014. Enhanced production of xylanase by solid state fermentation using Trichoderma koeningi isolate: effect of pretreated agro-residues. Biotechnol 4:655–64.
    • (2014) Biotechnol , vol.4 , pp. 655-664
    • Bandikari, R.1    Poondla, V.2    Sarathi, V.3    Reddy, O.4
  • 27
    • 15744390768 scopus 로고    scopus 로고
    • Microbial transformation of tannin-rich substrate to gallic acid through co-culture method
    • Banerjee R, Mukherjee G, Patra KC. 2005. Microbial transformation of tannin-rich substrate to gallic acid through co-culture method. Bioresour Technol 6:949–53.
    • (2005) Bioresour Technol , vol.6 , pp. 949-953
    • Banerjee, R.1    Mukherjee, G.2    Patra, K.C.3
  • 29
    • 84896473286 scopus 로고    scopus 로고
    • Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues
    • Barreto LCO, Moreira JJS, Santos JAB, Narain N, Santos RAR. 2013. Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues. Food Sci Technol (Campinas) 33:638–45.
    • (2013) Food Sci Technol (Campinas) , vol.33 , pp. 638-645
    • Barreto, L.C.O.1    Moreira, J.J.S.2    Santos, J.A.B.3    Narain, N.4    Santos, R.A.R.5
  • 30
    • 0032282233 scopus 로고    scopus 로고
    • Traitement des aliments par champs électriques pulsés. 1-Aspects physiques
    • Barsotti L, Merle P, Cheftel JC. 1998. Traitement des aliments par champs électriques pulsés. 1-Aspects physiques. Sci Des Alim 18:583–601.
    • (1998) Sci Des Alim , vol.18 , pp. 583-601
    • Barsotti, L.1    Merle, P.2    Cheftel, J.C.3
  • 31
    • 77951852207 scopus 로고    scopus 로고
    • Production of bacterial pectinases from agro-industrial wastes under solid state fermentation conditions
    • Bayoumi RA, Yassin HM, Swelim MA, Abdel-All EZ. 2008. Production of bacterial pectinases from agro-industrial wastes under solid state fermentation conditions. J App Sci Res 4:1708–21.
    • (2008) J App Sci Res , vol.4 , pp. 1708-1721
    • Bayoumi, R.A.1    Yassin, H.M.2    Swelim, M.A.3    Abdel-All, E.Z.4
  • 33
  • 35
    • 85008195198 scopus 로고    scopus 로고
    • Production of enzymes from agricultural wastes and their potential industrial applications
    • Bharathiraja S, Suriya J, Krishnan M, Manivasagan P, Kim SK. 2017. Production of enzymes from agricultural wastes and their potential industrial applications. Adv Food Nutr Res 80:125–48.
    • (2017) Adv Food Nutr Res , vol.80 , pp. 125-148
    • Bharathiraja, S.1    Suriya, J.2    Krishnan, M.3    Manivasagan, P.4    Kim, S.K.5
  • 36
    • 84872202977 scopus 로고    scopus 로고
    • Laccase production by newly isolated white rot fungus Funalia trogii: effect of immobilization matrix on laccase production
    • Birhanli E, Erdogan S, Yesilada O, Onal Y. 2013. Laccase production by newly isolated white rot fungus Funalia trogii: effect of immobilization matrix on laccase production. Biochem Engr J 71:134–9.
    • (2013) Biochem Engr J , vol.71 , pp. 134-139
    • Birhanli, E.1    Erdogan, S.2    Yesilada, O.3    Onal, Y.4
  • 37
    • 0000087917 scopus 로고    scopus 로고
    • Antioxidant activity and phenolic composition of citrus peel and seed extracts
    • Bocco A, Cuvelier ME, Richard H, Berset C. 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J Agric Food Chem 46:2123–9.
    • (1998) J Agric Food Chem , vol.46 , pp. 2123-2129
    • Bocco, A.1    Cuvelier, M.E.2    Richard, H.3    Berset, C.4
  • 38
    • 84873445237 scopus 로고    scopus 로고
    • Kiwifruit proteins and enzymes: actinidin and other significant proteins
    • Boland M. 2013. Kiwifruit proteins and enzymes: actinidin and other significant proteins. Adv Food Nutr Res 68:59–80.
    • (2013) Adv Food Nutr Res , vol.68 , pp. 59-80
    • Boland, M.1
  • 39
    • 0032989661 scopus 로고    scopus 로고
    • Enhanced bioconversion of vanillic acid into vanillin by the use of ‘natural’ cellobiose
    • Bonnin E, Lesage-Meessen L, Asther M, Thibault JF. 1999. Enhanced bioconversion of vanillic acid into vanillin by the use of ‘natural’ cellobiose. J Sci Food Agric 79:484–6.
    • (1999) J Sci Food Agric , vol.79 , pp. 484-486
    • Bonnin, E.1    Lesage-Meessen, L.2    Asther, M.3    Thibault, J.F.4
  • 40
    • 25144502557 scopus 로고    scopus 로고
    • Hydrolytic enzyme production by Aspergillus awamori on grape pomace
    • Botella C, De Ory I, Webb C, Cantero D, Blandino A. 2005. Hydrolytic enzyme production by Aspergillus awamori on grape pomace. Biochem Engr J 26:100–6.
    • (2005) Biochem Engr J , vol.26 , pp. 100-106
    • Botella, C.1    De Ory, W.C.2    Cantero, D.3    Blandino, A.4
  • 41
    • 33750943464 scopus 로고    scopus 로고
    • Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation
    • Botella C, Diaz A, De Ory I, Webb C, Blandino A. 2007. Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation. Process Biochem 42:98–101.
    • (2007) Process Biochem , vol.42 , pp. 98-101
    • Botella, C.1    Diaz, A.2    De Ory, I.3    Webb, C.4    Blandino, A.5
  • 42
    • 0023085363 scopus 로고
    • Electromechanical stresses produced in the plasma membranes of suspended cells by applied electric fields
    • Bryant G, Wolfe J. 1987. Electromechanical stresses produced in the plasma membranes of suspended cells by applied electric fields. J Membr Biol 96:129–39.
    • (1987) J Membr Biol , vol.96 , pp. 129-139
    • Bryant, G.1    Wolfe, J.2
  • 43
    • 80052808952 scopus 로고    scopus 로고
    • The value of retail- and consumer-level fruit and vegetable losses in the United States
    • Buzby JC, Hyman J, Stewart H, Wells HF. 2011. The value of retail- and consumer-level fruit and vegetable losses in the United States. J Cons Affairs Fall 45:492–515.
    • (2011) J Cons Affairs Fall , vol.45 , pp. 492-515
    • Buzby, J.C.1    Hyman, J.2    Stewart, H.3    Wells, H.F.4
  • 45
    • 34447272260 scopus 로고    scopus 로고
    • Profiling and quantifying quercetin glucosides in onion (Allium cepa L.) varieties using capillary zone electrophoresis and high performance liquid chromatography
    • Caridi D, Trenerry VC, Rochfort S, Duong S, Laugher D, Jones R. 2007. Profiling and quantifying quercetin glucosides in onion (Allium cepa L.) varieties using capillary zone electrophoresis and high performance liquid chromatography. Food Chem 105:691–9.
    • (2007) Food Chem , vol.105 , pp. 691-699
    • Caridi, D.1    Trenerry, V.C.2    Rochfort, S.3    Duong, S.4    Laugher, D.5    Jones, R.6
  • 46
    • 0033992653 scopus 로고    scopus 로고
    • Production and extraction of pectinases obtained by solid state fermentation of agro-industrial residues with Aspergillus niger
    • Castilho LR, Medronho RA, Alves TL. 2000. Production and extraction of pectinases obtained by solid state fermentation of agro-industrial residues with Aspergillus niger. Bioresour Technol 71:45–50.
    • (2000) Bioresour Technol , vol.71 , pp. 45-50
    • Castilho, L.R.1    Medronho, R.A.2    Alves, T.L.3
  • 47
    • 0033996041 scopus 로고    scopus 로고
    • Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars
    • Chang S, Tan C, Frankel EN, Barrett DM. 2000. Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars. J Agric Food Chem 48:47–51.
    • (2000) J Agric Food Chem , vol.48 , pp. 47-51
    • Chang, S.1    Tan, C.2    Frankel, E.N.3    Barrett, D.M.4
  • 49
    • 50449102804 scopus 로고    scopus 로고
    • Production of antioxidant high dietary fiber powder from carrot peels
    • Chantaro P, Devahastin S, Chiewchan N. 2008. Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Sci Technol 41:1987–94.
    • (2008) LWT-Food Sci Technol , vol.41 , pp. 1987-1994
    • Chantaro, P.1    Devahastin, S.2    Chiewchan, N.3
  • 50
    • 0037462062 scopus 로고    scopus 로고
    • Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. cv. Liucheng
    • Chau CF, Huang YL. 2003. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. cv. Liucheng. J Agric Food Chem 51:2615–8.
    • (2003) J Agric Food Chem , vol.51 , pp. 2615-2618
    • Chau, C.F.1    Huang, Y.L.2
  • 51
    • 1942536179 scopus 로고    scopus 로고
    • Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions
    • Chau CF, Chen CH, Lee MH. 2004. Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions. LWT-Food Sci Technol 37:155–60.
    • (2004) LWT-Food Sci Technol , vol.37 , pp. 155-160
    • Chau, C.F.1    Chen, C.H.2    Lee, M.H.3
  • 52
    • 33846606129 scopus 로고    scopus 로고
    • Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum
    • Chen Y, Xie MY, Gong XF. 2007. Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum. J Food Engr 81:162–70.
    • (2007) J Food Engr , vol.81 , pp. 162-170
    • Chen, Y.1    Xie, M.Y.2    Gong, X.F.3
  • 53
    • 80052966490 scopus 로고    scopus 로고
    • On the preparation and characterization of activated carbon from mangosteen shell
    • Chen Y, Huang B, Huang M, Cai B. 2011. On the preparation and characterization of activated carbon from mangosteen shell. J Taiwan Inst Chem Engr 42:837–42.
    • (2011) J Taiwan Inst Chem Engr , vol.42 , pp. 837-842
    • Chen, Y.1    Huang, B.2    Huang, M.3    Cai, B.4
  • 55
    • 84875388521 scopus 로고    scopus 로고
    • Studies on protein content, protease activity, antioxidants potential, melanin composition, glucosinolate and pectin constitution with brief statistical analysis in some medicinally significant fruit peels
    • Chitturi S, Talatam VG, Vuppu S. 2013. Studies on protein content, protease activity, antioxidants potential, melanin composition, glucosinolate and pectin constitution with brief statistical analysis in some medicinally significant fruit peels. Der Pharm Lett 5:13–23.
    • (2013) Der Pharm Lett , vol.5 , pp. 13-23
    • Chitturi, S.1    Talatam, V.G.2    Vuppu, S.3
  • 56
    • 84973866765 scopus 로고    scopus 로고
    • Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps)
    • Choi SH, Kozukue N, Kim HJ, Friedman M. 2016. Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps). J Food Compos Anal 50:77–87.
    • (2016) J Food Compos Anal , vol.50 , pp. 77-87
    • Choi, S.H.1    Kozukue, N.2    Kim, H.J.3    Friedman, M.4
  • 57
    • 84906860393 scopus 로고    scopus 로고
    • The production of ethanol and hydrogen from pineapple peel by Saccharomyces cerevisiae and Enterobacter aerogenes
    • Choonut A, Saejong M, Sangkharak K. 2014. The production of ethanol and hydrogen from pineapple peel by Saccharomyces cerevisiae and Enterobacter aerogenes. Energy Proc 52:242–9.
    • (2014) Energy Proc , vol.52 , pp. 242-249
    • Choonut, A.1    Saejong, M.2    Sangkharak, K.3
  • 59
    • 36348961249 scopus 로고    scopus 로고
    • Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison
    • Corrales M, Toepfl S, Butz P, Knorr D, Tauscher B. 2008. Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison. Innov Food Sci Emerg Technol 9:85–91.
    • (2008) Innov Food Sci Emerg Technol , vol.9 , pp. 85-91
    • Corrales, M.1    Toepfl, S.2    Butz, P.3    Knorr, D.4    Tauscher, B.5
  • 60
    • 53149111504 scopus 로고    scopus 로고
    • Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure
    • Corrales M, Fernandez Garcia A, Butz P, Tauscher B. 2009. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. J Food Engr 90:415–21.
    • (2009) J Food Engr , vol.90 , pp. 415-421
    • Corrales, M.1    Fernandez Garcia, A.2    Butz, P.3    Tauscher, B.4
  • 61
    • 28044442736 scopus 로고    scopus 로고
    • Utilisation of grape seeds for laccase production in solid-state fermentors
    • Couto SR, Lopez E, Sanromán MA. 2006. Utilisation of grape seeds for laccase production in solid-state fermentors. J Food Engr 74:263–7.
    • (2006) J Food Engr , vol.74 , pp. 263-267
    • Couto, S.R.1    Lopez, E.2    Sanromán, M.A.3
  • 62
    • 41549133669 scopus 로고    scopus 로고
    • Improved extraction of vegetable oils under high-intensity ultrasound and/or microwaves
    • Cravotto G, Boffa L, Mantegna S, Perego P, Avogadro M, Cintas P. 2008. Improved extraction of vegetable oils under high-intensity ultrasound and/or microwaves. Ultra Sonochem 15:898–902.
    • (2008) Ultra Sonochem , vol.15 , pp. 898-902
    • Cravotto, G.1    Boffa, L.2    Mantegna, S.3    Perego, P.4    Avogadro, M.5    Cintas, P.6
  • 63
    • 84985966199 scopus 로고    scopus 로고
    • US 391,345. Available from, Accessed 2017 June 25.
    • CSF. 2013. Cranberry seed flour. US Patent 6,391,345. Available from: http://www.fruitessentials.com/documents/bulkcsf-specs.pdf. Accessed 2017 June 25.
    • (2013) Cranberry seed flour
  • 64
    • 84952766054 scopus 로고    scopus 로고
    • Use of banana waste for the production of cellulolytic enzymes under solid substrate fermentation using bacterial consortium
    • Dabhi BK, Vyas RV, Shelat HN. 2014. Use of banana waste for the production of cellulolytic enzymes under solid substrate fermentation using bacterial consortium. Intl J Curr Microbiol Appl Sci 3:337–46.
    • (2014) Intl J Curr Microbiol Appl Sci , vol.3 , pp. 337-346
    • Dabhi, B.K.1    Vyas, R.V.2    Shelat, H.N.3
  • 65
    • 0002543831 scopus 로고    scopus 로고
    • Soxhlet extraction of solid materials: an outdated technique with a promising innovative future
    • De Castro ML, Garcıa-Ayuso LE. 1998. Soxhlet extraction of solid materials: an outdated technique with a promising innovative future. Anal Chim Acta 369:1–10.
    • (1998) Anal Chim Acta , vol.369 , pp. 1-10
    • De Castro, M.L.1    Garcıa-Ayuso, L.E.2
  • 68
    • 80054689562 scopus 로고    scopus 로고
    • Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins
    • Deng Q, Penner M, Zhao Y. 2011. Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins. Food Res Intl 44:2712–20.
    • (2011) Food Res Intl , vol.44 , pp. 2712-2720
    • Deng, Q.1    Penner, M.2    Zhao, Y.3
  • 69
    • 79959945289 scopus 로고    scopus 로고
    • Exotic fruits as therapeutic complements for diabetes, obesity and metabolic syndrome
    • Devalaraja S, Jain S, Yadav H. 2011. Exotic fruits as therapeutic complements for diabetes, obesity and metabolic syndrome. Food Res Intl 44:1856–65.
    • (2011) Food Res Intl , vol.44 , pp. 1856-1865
    • Devalaraja, S.1    Jain, S.2    Yadav, H.3
  • 70
    • 79954765320 scopus 로고    scopus 로고
    • Enhanced solid-state citric acid bio-production using apple pomace waste through surface response methodology
    • Dhillon GS, Brar SK, Verma M, Tyagi RD. 2011. Enhanced solid-state citric acid bio-production using apple pomace waste through surface response methodology. J Appl Microbiol 110:1045–55.
    • (2011) J Appl Microbiol , vol.110 , pp. 1045-1055
    • Dhillon, G.S.1    Brar, S.K.2    Verma, M.3    Tyagi, R.D.4
  • 71
    • 84985384478 scopus 로고
    • Nutritive value of mango seed kernel
    • Dhingra S, Kapoor AC. 1985. Nutritive value of mango seed kernel. J Sci Food Agric 36:752–6.
    • (1985) J Sci Food Agric , vol.36 , pp. 752-756
    • Dhingra, S.1    Kapoor, A.C.2
  • 73
    • 27144471699 scopus 로고    scopus 로고
    • Application of a statistical design to the optimization of culture medium for α-amylase production by Aspergillus niger ATCC 16404 grown on orange waste powder
    • Djekrif-Dakhmouche S, Gheribi-Aoulmi Z, Meraihi Z, Bennamoun L. 2006. Application of a statistical design to the optimization of culture medium for α-amylase production by Aspergillus niger ATCC 16404 grown on orange waste powder. J Food Engr 73:190–7.
    • (2006) J Food Engr , vol.73 , pp. 190-197
    • Djekrif-Dakhmouche, S.1    Gheribi-Aoulmi, Z.2    Meraihi, Z.3    Bennamoun, L.4
  • 74
    • 53249121475 scopus 로고    scopus 로고
    • Production of laccase and xylanase from Coriolus versicolor grown on tomato pomace and their chromatographic behaviour on immobilized metal chelates
    • do Rosario Freixo M, Karmali A, Frazão C, Arteiro JM. 2008. Production of laccase and xylanase from Coriolus versicolor grown on tomato pomace and their chromatographic behaviour on immobilized metal chelates. Process Biochem 43:1265–74.
    • (2008) Process Biochem , vol.43 , pp. 1265-1274
    • do Rosario Freixo, M.1    Karmali, A.2    Frazão, C.3    Arteiro, J.M.4
  • 75
    • 76749165826 scopus 로고    scopus 로고
    • Comparison of pressurised fluid and ultrasonic extraction methods for analysis of plant antioxidants and their antioxidant capacity
    • Dobiáš P, Pavlíková P, Adam M, Eisner A, Beňová B, Ventura K. 2010. Comparison of pressurised fluid and ultrasonic extraction methods for analysis of plant antioxidants and their antioxidant capacity. Open Chem 8:87–95.
    • (2010) Open Chem , vol.8 , pp. 87-95
    • Dobiáš, P.1    Pavlíková, P.2    Adam, M.3    Eisner, A.4    Beňová, B.5    Ventura, K.6
  • 76
    • 0029130418 scopus 로고
    • Enzyme-assisted hexane extraction of soya bean oil
    • Dominguez H, Nunez MJ, Lema JM. 1995. Enzyme-assisted hexane extraction of soya bean oil. Food Chem 54:223–31.
    • (1995) Food Chem , vol.54 , pp. 223-231
    • Dominguez, H.1    Nunez, M.J.2    Lema, J.M.3
  • 78
    • 80054838300 scopus 로고    scopus 로고
    • Using drying treatments to stabilise mango peel and seed: effect on antioxidant activity
    • Dorta E, Lobo MG, González M. 2012a. Using drying treatments to stabilise mango peel and seed: effect on antioxidant activity. LWT-Food Sci Technol 45:261–8.
    • (2012) LWT-Food Sci Technol , vol.45 , pp. 261-268
    • Dorta, E.1    Lobo, M.G.2    González, M.3
  • 79
    • 84856025102 scopus 로고    scopus 로고
    • Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties
    • Dorta E, Lobo MG, Gonzalez M. 2012b. Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties. J Food Sci 77:C80–8.
    • (2012) J Food Sci , vol.77 , pp. C80-C88
    • Dorta, E.1    Lobo, M.G.2    Gonzalez, M.3
  • 80
    • 84877962979 scopus 로고    scopus 로고
    • Improving the efficiency of antioxidant extraction from mango peel by using microwave-assisted extraction
    • Dorta E, Lobo MG, González M. 2013a. Improving the efficiency of antioxidant extraction from mango peel by using microwave-assisted extraction. Plant Foods Hum Nutr 68:190–9.
    • (2013) Plant Foods Hum Nutr , vol.68 , pp. 190-199
    • Dorta, E.1    Lobo, M.G.2    González, M.3
  • 81
    • 84874544013 scopus 로고    scopus 로고
    • Optimization of factors affecting extraction of antioxidants from mango seed
    • Dorta E, Lobo MG, González M. 2013b. Optimization of factors affecting extraction of antioxidants from mango seed. Food Bioprocess Tech 6:1067–81.
    • (2013) Food Bioprocess Tech , vol.6 , pp. 1067-1081
    • Dorta, E.1    Lobo, M.G.2    González, M.3
  • 82
    • 84859798130 scopus 로고    scopus 로고
    • Optimisation of solid state fermentation of potato peel for the production of cellulolytic enzymes
    • dos Santos TC, Gomes DPP, Bonomo RCF, Franco M. 2012. Optimisation of solid state fermentation of potato peel for the production of cellulolytic enzymes. Food Chem 133:1299–304.
    • (2012) Food Chem , vol.133 , pp. 1299-1304
    • dos Santos, T.C.1    Gomes, D.P.P.2    Bonomo, R.C.F.3    Franco, M.4
  • 83
    • 0028587950 scopus 로고
    • Enzymatic hydrolysis of monoterpene glycosides of passion fruit and mango with a β-glucosidase from yeast
    • Drider D, Janbon G, Chemardin P, Arnaud A, Galzy P. 1994. Enzymatic hydrolysis of monoterpene glycosides of passion fruit and mango with a β-glucosidase from yeast. Bioresour Technol 49:243–6.
    • (1994) Bioresour Technol , vol.49 , pp. 243-246
    • Drider, D.1    Janbon, G.2    Chemardin, P.3    Arnaud, A.4    Galzy, P.5
  • 85
    • 0030351166 scopus 로고
    • Nutrient composition of mango (Mangnifera indica) seed kernel from Nigeria
    • Elegbede JA, Achoba II, Richard H. 1995. Nutrient composition of mango (Mangnifera indica) seed kernel from Nigeria. J Food Biochem 19:391–8.
    • (1995) J Food Biochem , vol.19 , pp. 391-398
    • Elegbede, J.A.1    Achoba, I.I.2    Richard, H.3
  • 87
    • 77955606287 scopus 로고    scopus 로고
    • Production of alpha-amylase by Penicillium expansum MT-1 in solid-state fermentation using waste loquat (Eriobotrya japonica Lindley) kernels as substrate
    • Erdal S, Taskin M. 2010. Production of alpha-amylase by Penicillium expansum MT-1 in solid-state fermentation using waste loquat (Eriobotrya japonica Lindley) kernels as substrate. Romanian Biotechnol Lett 15:5342–50.
    • (2010) Romanian Biotechnol Lett , vol.15 , pp. 5342-5350
    • Erdal, S.1    Taskin, M.2
  • 89
    • 34548213564 scopus 로고    scopus 로고
    • Comparison of morphological and chemical fruit traits from different pitaya genotypes (Hylocereus sp.) grown in Costa Rica
    • Esquivel P, Stintzing FC, Carle R. 2007. Comparison of morphological and chemical fruit traits from different pitaya genotypes (Hylocereus sp.) grown in Costa Rica. J Appl Bot Food Qual 81:7–14.
    • (2007) J Appl Bot Food Qual , vol.81 , pp. 7-14
    • Esquivel, P.1    Stintzing, F.C.2    Carle, R.3
  • 91
    • 85046381325 scopus 로고    scopus 로고
    • Available from, Accessed 2017 June 26.
    • FAO. 2017. FAO Statistics Data 2014. Available from: www.fao.org/faostat/en/≠data. Accessed 2017 June 26.
    • (2017) FAO Statistics Data 2014
  • 92
    • 84935006038 scopus 로고    scopus 로고
    • Proteomics of fruits and beverages
    • Fasoli E, Righetti PG. 2015. Proteomics of fruits and beverages. Curr Opin Food Sci 4:76–85. https://doi.org/10.1016/j.cofs.2015.05.007.
    • (2015) Curr Opin Food Sci , vol.4 , pp. 76-85
    • Fasoli, E.1    Righetti, P.G.2
  • 94
    • 0031687504 scopus 로고    scopus 로고
    • Cauliflower (Brassica oleracea L), globe artichoke (Cynara scolymus) and chicory witloof (Cichorium intybus) processing by-products as sources of dietary fibre
    • Femenia A, Robertson JA, Waldron KW, Selvendran RR. 1998. Cauliflower (Brassica oleracea L), globe artichoke (Cynara scolymus) and chicory witloof (Cichorium intybus) processing by-products as sources of dietary fibre. J Sci Food Agric 77:511–8.
    • (1998) J Sci Food Agric , vol.77 , pp. 511-518
    • Femenia, A.1    Robertson, J.A.2    Waldron, K.W.3    Selvendran, R.R.4
  • 95
    • 0036887437 scopus 로고    scopus 로고
    • In situ visualization of the effect of a pulsed electric field on plant tissue
    • Fincan M, Dejmek P. 2002. In situ visualization of the effect of a pulsed electric field on plant tissue. J Food Engr 55:223–30.
    • (2002) J Food Engr , vol.55 , pp. 223-230
    • Fincan, M.1    Dejmek, P.2
  • 98
    • 0012375872 scopus 로고    scopus 로고
    • Isolation and identification of procyanidins in apple pomace
    • Foo LY, Lu Y. 1999. Isolation and identification of procyanidins in apple pomace. Food Chem 64:511–8.
    • (1999) Food Chem , vol.64 , pp. 511-518
    • Foo, L.Y.1    Lu, Y.2
  • 99
    • 0642271751 scopus 로고    scopus 로고
    • Chemistry, biochemistry, and dietary role of potato polyphenols: a review
    • Friedman M. 1997. Chemistry, biochemistry, and dietary role of potato polyphenols: a review. J Agric Food Chem 45:1523–40.
    • (1997) J Agric Food Chem , vol.45 , pp. 1523-1540
    • Friedman, M.1
  • 100
    • 0001033444 scopus 로고    scopus 로고
    • Catechin and procyanidin composition of seeds from grape cultivars grown in Ontario
    • Fuleki T, Ricardo da Silva JM. 1997. Catechin and procyanidin composition of seeds from grape cultivars grown in Ontario. J Agric Food Chem 45:1156–60.
    • (1997) J Agric Food Chem , vol.45 , pp. 1156-1160
    • Fuleki, T.1    Ricardo da Silva, J.M.2
  • 101
    • 84865186653 scopus 로고    scopus 로고
    • Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications
    • Galanakis CM. 2012. Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends Food Sci Technol 26:68–87.
    • (2012) Trends Food Sci Technol , vol.26 , pp. 68-87
    • Galanakis, C.M.1
  • 102
    • 41849144871 scopus 로고    scopus 로고
    • Response surface methodology for the optimization of alpha amylase production by Bacillus amyloliquefaciens
    • Gangadharan D, Sivaramakrishnan S, Nampoothiri KM, Sukumaran RK, Pandey A. 2008. Response surface methodology for the optimization of alpha amylase production by Bacillus amyloliquefaciens. Bioresour Technol 99:4597–602.
    • (2008) Bioresour Technol , vol.99 , pp. 4597-4602
    • Gangadharan, D.1    Sivaramakrishnan, S.2    Nampoothiri, K.M.3    Sukumaran, R.K.4    Pandey, A.5
  • 105
    • 84889574873 scopus 로고    scopus 로고
    • Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) residues
    • Gómez-García R, Martínez-Ávila GC, Aguilar CN. 2012. Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) residues. 3 Biotech 2:297–300.
    • (2012) 3 Biotech , vol.2 , pp. 297-300
    • Gómez-García, R.1    Martínez-Ávila, G.C.2    Aguilar, C.N.3
  • 106
    • 77956612766 scopus 로고    scopus 로고
    • Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems
    • González-Centeno MR, Rosselló C, Simal S, Garau MC, López F, Femenia A. 2010. Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems. LWT-Food Sci Technol 43:1580–6.
    • (2010) LWT-Food Sci Technol , vol.43 , pp. 1580-1586
    • González-Centeno, M.R.1    Rosselló, C.2    Simal, S.3    Garau, M.C.4    López, F.5    Femenia, A.6
  • 107
    • 70449115584 scopus 로고    scopus 로고
    • Antioxidant activity in banana peel extracts: testing extraction conditions and related bioactive compounds
    • González-Montelongo R, Lobo MG, González M. 2010. Antioxidant activity in banana peel extracts: testing extraction conditions and related bioactive compounds. Food Chem 119:1030–9.
    • (2010) Food Chem , vol.119 , pp. 1030-1039
    • González-Montelongo, R.1    Lobo, M.G.2    González, M.3
  • 111
    • 85020160666 scopus 로고    scopus 로고
    • Review on potential use of fruit and vegetables by-products as a valuable source of natural food additives
    • Gowe C. 2015. Review on potential use of fruit and vegetables by-products as a valuable source of natural food additives. Food Sci Qual Manag 45:47–61.
    • (2015) Food Sci Qual Manag , vol.45 , pp. 47-61
    • Gowe, C.1
  • 112
    • 9944243125 scopus 로고    scopus 로고
    • Impact of pulsed electric field treatment on the recovery and quality of plant oils
    • Guderjan M, Töpfl S, Angersbach A, Knorr D. 2005. Impact of pulsed electric field treatment on the recovery and quality of plant oils. J Food Engr 67:281–7.
    • (2005) J Food Engr , vol.67 , pp. 281-287
    • Guderjan, M.1    Töpfl, S.2    Angersbach, A.3    Knorr, D.4
  • 113
    • 78650826822 scopus 로고    scopus 로고
    • Characterisation of five potato cultivars according to their nutritional and pro-health components
    • Gumul D, Ziobro R, Noga M, Sabat R. 2011. Characterisation of five potato cultivars according to their nutritional and pro-health components. Acta Sci Pol Tech Alim 10:77–81.
    • (2011) Acta Sci Pol Tech Alim , vol.10 , pp. 77-81
    • Gumul, D.1    Ziobro, R.2    Noga, M.3    Sabat, R.4
  • 116
    • 0033212866 scopus 로고    scopus 로고
    • Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3 (2H)-furanone (furaneol), 5-(hydroxymethyl) furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine
    • Haleva-Toledo E, Naim M, Zehavi U, Rouseff RL. 1999. Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3 (2H)-furanone (furaneol), 5-(hydroxymethyl) furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine. J Agric Food Chem 47:4140–5.
    • (1999) J Agric Food Chem , vol.47 , pp. 4140-4145
    • Haleva-Toledo, E.1    Naim, M.2    Zehavi, U.3    Rouseff, R.L.4
  • 117
    • 0035414585 scopus 로고    scopus 로고
    • Enzymatic process for extracting oil and protein from rice bran
    • Hanmoungjai P, Pyle DL, Niranjan K. 2001. Enzymatic process for extracting oil and protein from rice bran. J Am Oil Chem Soc 78:817–21.
    • (2001) J Am Oil Chem Soc , vol.78 , pp. 817-821
    • Hanmoungjai, P.1    Pyle, D.L.2    Niranjan, K.3
  • 118
    • 34447509388 scopus 로고    scopus 로고
    • The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts
    • Hayouni EA, Abedrabba M, Bouix M, Hamdi M. 2007. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chem 105:1126–34.
    • (2007) Food Chem , vol.105 , pp. 1126-1134
    • Hayouni, E.A.1    Abedrabba, M.2    Bouix, M.3    Hamdi, M.4
  • 119
    • 0036774226 scopus 로고    scopus 로고
    • Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships
    • Heim KE, Tagliaferro AR, Bobilya DJ. 2002. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. J Nutr Biochem 13:572–84.
    • (2002) J Nutr Biochem , vol.13 , pp. 572-584
    • Heim, K.E.1    Tagliaferro, A.R.2    Bobilya, D.J.3
  • 120
    • 0038279872 scopus 로고    scopus 로고
    • Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment
    • Heinz V, Toepfl S, Knorr D. 2003. Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innov Food Sci Emerg Technol 4:167–75.
    • (2003) Innov Food Sci Emerg Technol , vol.4 , pp. 167-175
    • Heinz, V.1    Toepfl, S.2    Knorr, D.3
  • 121
    • 58749095279 scopus 로고    scopus 로고
    • Factors affecting sample extraction in the liquid chromatographic determination of organic acids in papaya and pineapple
    • Hernández Y, Lobo MG, González M. 2009. Factors affecting sample extraction in the liquid chromatographic determination of organic acids in papaya and pineapple. Food Chem 114:734–41.
    • (2009) Food Chem , vol.114 , pp. 734-741
    • Hernández, Y.1    Lobo, M.G.2    González, M.3
  • 122
    • 47549106831 scopus 로고    scopus 로고
    • Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid–liquid extractions to determine the volatile compounds of wine
    • Hernanz D, Gallo V, Recamales AF, Meléndez-Martínez AJ, Heredia FJ. 2008. Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid–liquid extractions to determine the volatile compounds of wine. Talanta 76:929–35.
    • (2008) Talanta , vol.76 , pp. 929-935
    • Hernanz, D.1    Gallo, V.2    Recamales, A.F.3    Meléndez-Martínez, A.J.4    Heredia, F.J.5
  • 123
    • 78049446866 scopus 로고    scopus 로고
    • Nutritional characterization of tomato fiber as a useful ingredient for food industry
    • Herrera PG, Sánchez-Mata MC, Cámara M. 2010. Nutritional characterization of tomato fiber as a useful ingredient for food industry. Innov Food Sci Emerg Technol 11:707–11.
    • (2010) Innov Food Sci Emerg Technol , vol.11 , pp. 707-711
    • Herrera, P.G.1    Sánchez-Mata, M.C.2    Cámara, M.3
  • 124
    • 0032819772 scopus 로고    scopus 로고
    • Dietary flavonoids: intake, health effects and bioavailability
    • Hollman PH, Katan MB. 1999. Dietary flavonoids: intake, health effects and bioavailability. Food Chem Toxicol 37:937–42.
    • (1999) Food Chem Toxicol , vol.37 , pp. 937-942
    • Hollman, P.H.1    Katan, M.B.2
  • 125
    • 0036012764 scopus 로고    scopus 로고
    • A review of modern sample-preparation techniques for the extraction and analysis of medicinal plants
    • Huie CW. 2002. A review of modern sample-preparation techniques for the extraction and analysis of medicinal plants. Anal Bioanal Chem 373:23–30.
    • (2002) Anal Bioanal Chem , vol.373 , pp. 23-30
    • Huie, C.W.1
  • 126
    • 79551573834 scopus 로고    scopus 로고
    • A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
    • Ignat I, Volf I, Popa VI. 2011. A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chem 126:1821–35.
    • (2011) Food Chem , vol.126 , pp. 1821-1835
    • Ignat, I.1    Volf, I.2    Popa, V.I.3
  • 127
    • 40849105278 scopus 로고    scopus 로고
    • Application of statistical experimental designs for the optimization of medium constituents for the production of citric acid from pineapple waste
    • Imandi SB, Bandaru VVR, Somalanka SR, Bandaru SR, Garapati HR. 2008. Application of statistical experimental designs for the optimization of medium constituents for the production of citric acid from pineapple waste. Bioresour Technol 99:4445–50.
    • (2008) Bioresour Technol , vol.99 , pp. 4445-4450
    • Imandi, S.B.1    Bandaru, V.V.R.2    Somalanka, S.R.3    Bandaru, S.R.4    Garapati, H.R.5
  • 128
    • 84977905601 scopus 로고    scopus 로고
    • Production of enzymes and biotransformation of orange waste by oyster mushroom, Pleurotus pulmonarius (Fr.) Quél
    • Inacio FD, Ferreira RO, de Araujo CAV, Peralta RM, de Souza CGM. 2015. Production of enzymes and biotransformation of orange waste by oyster mushroom, Pleurotus pulmonarius (Fr.) Quél. Adv Microbiol 5:1–8.
    • (2015) Adv Microbiol , vol.5 , pp. 1-8
    • Inacio, F.D.1    Ferreira, R.O.2    de Araujo, C.A.V.3    Peralta, R.M.4    de Souza, C.G.M.5
  • 129
    • 27944492457 scopus 로고    scopus 로고
    • Investigation of factors affecting xylanase activity from Trichoderma harzianum 1073 D3
    • Isil S, Nilufer A. 2005. Investigation of factors affecting xylanase activity from Trichoderma harzianum 1073 D3. Braz Arch Bio Biotechnol 48:187–93.
    • (2005) Braz Arch Bio Biotechnol , vol.48 , pp. 187-193
    • Isil, S.1    Nilufer, A.2
  • 130
    • 84894078841 scopus 로고    scopus 로고
    • Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product
    • Issara U, Zzaman W, Yang TA. 2014. Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product. Intl Food Res J 21:25–31.
    • (2014) Intl Food Res J , vol.21 , pp. 25-31
    • Issara, U.1    Zzaman, W.2    Yang, T.A.3
  • 132
    • 77955239371 scopus 로고    scopus 로고
    • Microwave assisted extraction for phytoconstituents—an overview
    • Jain T, Jain V, Pandey R, Vyas A, Shukla SS. 2009. Microwave assisted extraction for phytoconstituents—an overview. Asian J Res Chem 2:19–25.
    • (2009) Asian J Res Chem , vol.2 , pp. 19-25
    • Jain, T.1    Jain, V.2    Pandey, R.3    Vyas, A.4    Shukla, S.S.5
  • 134
    • 0035029740 scopus 로고    scopus 로고
    • Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro
    • Jayaprakasha GK, Singh RP, Sakariah KK. 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem 73:285–90.
    • (2001) Food Chem , vol.73 , pp. 285-290
    • Jayaprakasha, G.K.1    Singh, R.P.2    Sakariah, K.K.3
  • 135
    • 33344459127 scopus 로고    scopus 로고
    • Solid-state fermentation for L-lactic acid production from agro wastes using Lactobacillus delbrueckii
    • John RP, Nampoothiri KM, Pandey A. 2006. Solid-state fermentation for L-lactic acid production from agro wastes using Lactobacillus delbrueckii. Process Biochem 41:759–63.
    • (2006) Process Biochem , vol.41 , pp. 759-763
    • John, R.P.1    Nampoothiri, K.M.2    Pandey, A.3
  • 136
    • 84907557817 scopus 로고    scopus 로고
    • Antimicrobial, antioxidant and phyto-chemicals from fruit and vegetable wastes: a review
    • Joshi VK, Kumar A, Kumar V. 2012. Antimicrobial, antioxidant and phyto-chemicals from fruit and vegetable wastes: a review. Intl Food Ferm Technol 2:123–36.
    • (2012) Intl Food Ferm Technol , vol.2 , pp. 123-136
    • Joshi, V.K.1    Kumar, A.2    Kumar, V.3
  • 137
    • 45849125134 scopus 로고    scopus 로고
    • Increasing food availability by reducing postharvest losses of fresh produce
    • Kader AA. 2005. Increasing food availability by reducing postharvest losses of fresh produce. Acta Hort 682:2169–75.
    • (2005) Acta Hort , vol.682 , pp. 2169-2175
    • Kader, A.A.1
  • 138
    • 84906748311 scopus 로고    scopus 로고
    • Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: influence of extracting solvents on its antimicrobial and antioxidant properties
    • Kallel F, Driss D, Chaari F, Belghith L, Bouaziz F, Ghorbel R, Chaabouni SE. 2014. Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: influence of extracting solvents on its antimicrobial and antioxidant properties. Ind Crops Prod 62:34–41.
    • (2014) Ind Crops Prod , vol.62 , pp. 34-41
    • Kallel, F.1    Driss, D.2    Chaari, F.3    Belghith, L.4    Bouaziz, F.5    Ghorbel, R.6    Chaabouni, S.E.7
  • 140
    • 14844300106 scopus 로고    scopus 로고
    • A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace
    • Kammerer D, Claus A, Schieber A, Carle R. 2005. A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace. J Food Sci 70:C157–63.
    • (2005) J Food Sci , vol.70 , pp. C157-C163
    • Kammerer, D.1    Claus, A.2    Schieber, A.3    Carle, R.4
  • 141
    • 33745492715 scopus 로고    scopus 로고
    • Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues
    • Kapasakalidis PG, Rastall RA, Gordon MH. 2006. Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues. J Agric Food Chem 54:4016–21.
    • (2006) J Agric Food Chem , vol.54 , pp. 4016-4021
    • Kapasakalidis, P.G.1    Rastall, R.A.2    Gordon, M.H.3
  • 142
    • 0036211497 scopus 로고    scopus 로고
    • Recent extraction techniques for natural products: microwave assisted extraction and pressurised solvent extraction
    • Kaufmann B, Christen P. 2002. Recent extraction techniques for natural products: microwave assisted extraction and pressurised solvent extraction. Phytochem Anal 13:105–13.
    • (2002) Phytochem Anal , vol.13 , pp. 105-113
    • Kaufmann, B.1    Christen, P.2
  • 143
    • 84857586253 scopus 로고    scopus 로고
    • Aqueous two-phase extraction of bromelain from pineapple peels (‘Phu Lae'cv.) and its biochemical properties
    • Ketnawa S, Chaiwut P, Rawdkuen S. 2011. Aqueous two-phase extraction of bromelain from pineapple peels (‘Phu Lae'cv.) and its biochemical properties. Food Sci Biotechnol 20:1219–26.
    • (2011) Food Sci Biotechnol , vol.20 , pp. 1219-1226
    • Ketnawa, S.1    Chaiwut, P.2    Rawdkuen, S.3
  • 145
    • 84874643105 scopus 로고    scopus 로고
    • Techniques for analysis of plant phenolic compounds
    • Khoddami A, Wilkes MA, Roberts TH. 2013. Techniques for analysis of plant phenolic compounds. Molecules 18:2328–75.
    • (2013) Molecules , vol.18 , pp. 2328-2375
    • Khoddami, A.1    Wilkes, M.A.2    Roberts, T.H.3
  • 147
    • 58149117412 scopus 로고    scopus 로고
    • Solid-phase/supercritical-fluid extraction for liquid chromatography of phenolic compounds in freshwater microalgae and selected cyanobacterial species
    • Klejdus B, Kopecký J, Benešová L, Vacek J. 2009. Solid-phase/supercritical-fluid extraction for liquid chromatography of phenolic compounds in freshwater microalgae and selected cyanobacterial species. J Chromatogr A 1216:763–71.
    • (2009) J Chromatogr A , vol.1216 , pp. 763-771
    • Klejdus, B.1    Kopecký, J.2    Benešová, L.3    Vacek, J.4
  • 148
    • 19944410508 scopus 로고    scopus 로고
    • Solid-state fermentation systems—an overview
    • Krishna C. 2005. Solid-state fermentation systems—an overview. Crit Rev Biotechnol 25:1–30.
    • (2005) Crit Rev Biotechnol , vol.25 , pp. 1-30
    • Krishna, C.1
  • 149
    • 0009680122 scopus 로고
    • Economic utilization of cabbage wastes through solid state fermentation by native microflora
    • Krishna C, Chandrasekaran M. 1995. Economic utilization of cabbage wastes through solid state fermentation by native microflora. J Food Sci Technol 32:199–201.
    • (1995) J Food Sci Technol , vol.32 , pp. 199-201
    • Krishna, C.1    Chandrasekaran, M.2
  • 150
    • 0029743811 scopus 로고    scopus 로고
    • Banana waste as substrate for alpha-amylase production by Bacillus subtilis (CBTK 106) under solid-state fermentation
    • Krishna C, Chandrasekaran, M. 1996. Banana waste as substrate for alpha-amylase production by Bacillus subtilis (CBTK 106) under solid-state fermentation. Appl Microbiol Biotechnol 46:106–111.
    • (1996) Appl Microbiol Biotechnol , vol.46 , pp. 106-111
    • Krishna, C.1    Chandrasekaran, M.2
  • 152
    • 0035345778 scopus 로고    scopus 로고
    • Betalains and phenolics in red beetroot (Beta vulgaris) peel extracts: extraction and characterisation
    • Kujala T, Loponen J, Pihlaja K. 2001. Betalains and phenolics in red beetroot (Beta vulgaris) peel extracts: extraction and characterisation. Zeit für Nat C 56:343–8.
    • (2001) Zeit für Nat C , vol.56 , pp. 343-348
    • Kujala, T.1    Loponen, J.2    Pihlaja, K.3
  • 153
    • 84879690708 scopus 로고    scopus 로고
    • Lipase production in solid-state fermentation (SSF): recent developments and biotechnological applications
    • Kumar A, Kanwar SS. 2012. Lipase production in solid-state fermentation (SSF): recent developments and biotechnological applications. Dyn Biochem Pro Biotech Mol Bio 6:13–27.
    • (2012) Dyn Biochem Pro Biotech Mol Bio , vol.6 , pp. 13-27
    • Kumar, A.1    Kanwar, S.S.2
  • 154
    • 0043157850 scopus 로고    scopus 로고
    • Utilisation of fruits waste for citric acid production by solid state fermentation
    • Kumar D, Jain VK, Shanker G, Srivastava A. 2003. Utilisation of fruits waste for citric acid production by solid state fermentation. Process Biochem 38:1725–9.
    • (2003) Process Biochem , vol.38 , pp. 1725-1729
    • Kumar, D.1    Jain, V.K.2    Shanker, G.3    Srivastava, A.4
  • 155
    • 84892693644 scopus 로고    scopus 로고
    • Production and characterization of [α]-amylase from mango kernel by Fusarium solani NAIMCC-F-02956 using submerged fermentation
    • Kumar D, Yadav KK, Muthukumar M, Garg N. 2013. Production and characterization of [α]-amylase from mango kernel by Fusarium solani NAIMCC-F-02956 using submerged fermentation. J Environ Biol 34:1053–8.
    • (2013) J Environ Biol , vol.34 , pp. 1053-1058
    • Kumar, D.1    Yadav, K.K.2    Muthukumar, M.3    Garg, N.4
  • 156
    • 84876449199 scopus 로고    scopus 로고
    • Stimulation of extracellular invertase production from spent yeast when sugarcane pressmud used as substrate through solid state fermentation
    • Kumar R, Kesavapillai B. 2012. Stimulation of extracellular invertase production from spent yeast when sugarcane pressmud used as substrate through solid state fermentation. Springer Plus 1:81.
    • (2012) Springer Plus , vol.1 , pp. 81
    • Kumar, R.1    Kesavapillai, B.2
  • 157
    • 34748894805 scopus 로고    scopus 로고
    • Production of tannase from Aspergillus ruber under solid-state fermentation using jamun (Syzygium cumini) leaves
    • Kumar R, Sharma J, Singh R. 2007. Production of tannase from Aspergillus ruber under solid-state fermentation using jamun (Syzygium cumini) leaves. Microbiol Res 162:384–90.
    • (2007) Microbiol Res , vol.162 , pp. 384-390
    • Kumar, R.1    Sharma, J.2    Singh, R.3
  • 158
    • 84868015371 scopus 로고    scopus 로고
    • Lost food, wasted resources: global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use
    • Kummu M, de Moel H, Porkka M, Siebert S, Varis O, Ward PJ. 2012. Lost food, wasted resources: global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. Sci Total Environ 438:477–89.
    • (2012) Sci Total Environ , vol.438 , pp. 477-489
    • Kummu, M.1    de Moel, H.2    Porkka, M.3    Siebert, S.4    Varis, O.5    Ward, P.J.6
  • 159
    • 27644531875 scopus 로고    scopus 로고
    • Amylase production in solid state fermentation by the thermophilic fungus Thermomyces lanuginosus
    • Kunamneni A, Permaul K, Singh S. 2005. Amylase production in solid state fermentation by the thermophilic fungus Thermomyces lanuginosus. J Biosci Bioengr 100:168–71.
    • (2005) J Biosci Bioengr , vol.100 , pp. 168-171
    • Kunamneni, A.1    Permaul, K.2    Singh, S.3
  • 160
    • 34548233288 scopus 로고    scopus 로고
    • Characterisation of cell wall polysaccharide profiles of apricots (Prunus armeniaca L.), peaches (Prunus persica L.), and pumpkins (Cucurbita sp.) for the evaluation of fruit product authenticity
    • Kurz C, Carle R, Schieber A. 2008. Characterisation of cell wall polysaccharide profiles of apricots (Prunus armeniaca L.), peaches (Prunus persica L.), and pumpkins (Cucurbita sp.) for the evaluation of fruit product authenticity. Food Chem 106:421–30.
    • (2008) Food Chem , vol.106 , pp. 421-430
    • Kurz, C.1    Carle, R.2    Schieber, A.3
  • 161
    • 0034849369 scopus 로고    scopus 로고
    • Enzyme-assisted extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum)
    • Landbo AK, Meyer AS. 2001. Enzyme-assisted extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum). J Agric Food Chem 49:3169–77.
    • (2001) J Agric Food Chem , vol.49 , pp. 3169-3177
    • Landbo, A.K.1    Meyer, A.S.2
  • 162
    • 0001381198 scopus 로고
    • Aroma production by cultures of Ceratocystis moniliformis
    • Lanza E, Ko KH, Palmer JK. 1976. Aroma production by cultures of Ceratocystis moniliformis. J Agric Food Chem 24:1247–50.
    • (1976) J Agric Food Chem , vol.24 , pp. 1247-1250
    • Lanza, E.1    Ko, K.H.2    Palmer, J.K.3
  • 163
    • 19944364891 scopus 로고    scopus 로고
    • Comparison of extracts prepared from plant by-products using different solvents and extraction time
    • Lapornik B, Prošek M, Wondra AG. 2005. Comparison of extracts prepared from plant by-products using different solvents and extraction time. J Food Engr 71:214–22.
    • (2005) J Food Engr , vol.71 , pp. 214-222
    • Lapornik, B.1    Prošek, M.2    Wondra, A.G.3
  • 164
    • 76949100119 scopus 로고    scopus 로고
    • Physicochemical studies of hemp (Cannabis sativa) seed oil using enzyme-assisted cold-pressing
    • Latif S, Anwar F. 2009. Physicochemical studies of hemp (Cannabis sativa) seed oil using enzyme-assisted cold-pressing. Eur J Lipid Sci Tech 111:1042–8.
    • (2009) Eur J Lipid Sci Tech , vol.111 , pp. 1042-1048
    • Latif, S.1    Anwar, F.2
  • 165
    • 0037374992 scopus 로고    scopus 로고
    • Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations
    • Laufenberg G, Kunz B, Nystroem M. 2003. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresour Technol 87:167–98.
    • (2003) Bioresour Technol , vol.87 , pp. 167-198
    • Laufenberg, G.1    Kunz, B.2    Nystroem, M.3
  • 167
    • 84941277065 scopus 로고    scopus 로고
    • A modular strategy for processing of fruit and vegetable wastes into value-added products
    • In, Waldron KW, editor,, New York, N.Y., Woodhead Publishing Limited, p
    • Laufenberg G, Schulze N, Waldron K. 2009. A modular strategy for processing of fruit and vegetable wastes into value-added products. In: Waldron KW, editor, Handbook of waste management and co-product recovery in food processing. New York, N.Y.: Woodhead Publishing Limited. p 286–353.
    • (2009) Handbook of waste management and co-product recovery in food processing , pp. 286-353
    • Laufenberg, G.1    Schulze, N.2    Waldron, K.3
  • 168
    • 0036779187 scopus 로고    scopus 로고
    • Estimation of characteristic damage time of food materials in pulsed-electric fields
    • Lebovka NI, Bazhal MI, Vorobiev E. 2002. Estimation of characteristic damage time of food materials in pulsed-electric fields. J Food Engr 54:337–46.
    • (2002) J Food Engr , vol.54 , pp. 337-346
    • Lebovka, N.I.1    Bazhal, M.I.2    Vorobiev, E.3
  • 169
    • 80052609070 scopus 로고    scopus 로고
    • Characteristics of papaya seed oils obtained by extrusion–expelling processes
    • Lee WJ, Lee MH, Su NW. 2011. Characteristics of papaya seed oils obtained by extrusion–expelling processes. J Sci Food Agric 91:2348–54.
    • (2011) J Sci Food Agric , vol.91 , pp. 2348-2354
    • Lee, W.J.1    Lee, M.H.2    Su, N.W.3
  • 170
  • 172
    • 0032839284 scopus 로고    scopus 로고
    • Microwave assisted extraction of organic compounds
    • Letellier M, Budzinski H. 1999. Microwave assisted extraction of organic compounds. Analusis 27:259–70.
    • (1999) Analusis , vol.27 , pp. 259-270
    • Letellier, M.1    Budzinski, H.2
  • 173
    • 31144453787 scopus 로고    scopus 로고
    • Extraction of phenolics from citrus peels: II. Enzyme-assisted extraction method
    • Li BB, Smith B, Hossain MM. 2006b. Extraction of phenolics from citrus peels: II. Enzyme-assisted extraction method. Sep Purif Technol 48:189–96.
    • (2006) Sep Purif Technol , vol.48 , pp. 189-196
    • Li, B.B.1    Smith, B.2    Hossain, M.M.3
  • 174
    • 84902366384 scopus 로고    scopus 로고
    • Extraction and functional properties of water-soluble dietary fiber from apple pomace
    • Li X, He X, Lv Y, He Q. 2014. Extraction and functional properties of water-soluble dietary fiber from apple pomace. J Food Process Engr 37(3):293–8.
    • (2014) J Food Process Engr , vol.37 , Issue.3 , pp. 293-298
    • Li, X.1    He, X.2    Lv, Y.3    He, Q.4
  • 175
    • 27644593437 scopus 로고    scopus 로고
    • Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract
    • Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S. 2006a. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem 96:254–60.
    • (2006) Food Chem , vol.96 , pp. 254-260
    • Li, Y.1    Guo, C.2    Yang, J.3    Wei, J.4    Xu, J.5    Cheng, S.6
  • 176
    • 34447538192 scopus 로고    scopus 로고
    • Physicochemical properties of dry matter and starch from potatoes grown in Canada
    • Liu Q, Tarn R, Lynch D, Skjodt NM. 2007. Physicochemical properties of dry matter and starch from potatoes grown in Canada. Food Chem 105:897–907.
    • (2007) Food Chem , vol.105 , pp. 897-907
    • Liu, Q.1    Tarn, R.2    Lynch, D.3    Skjodt, N.M.4
  • 177
    • 33748309458 scopus 로고    scopus 로고
    • Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem
    • Llobera A, Cañellas J. 2007. Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chem 101:659–66.
    • (2007) Food Chem , vol.101 , pp. 659-666
    • Llobera, A.1    Cañellas, J.2
  • 178
    • 54049113854 scopus 로고    scopus 로고
    • Antioxidant activity and dietary fibre of Prensal Blanc white grape (Vitis vinifera) by-products
    • Llobera A, Cañellas J. 2008. Antioxidant activity and dietary fibre of Prensal Blanc white grape (Vitis vinifera) by-products. Intl J Food Sci Technol 43:1953–9.
    • (2008) Intl J Food Sci Technol , vol.43 , pp. 1953-1959
    • Llobera, A.1    Cañellas, J.2
  • 179
    • 0034655719 scopus 로고    scopus 로고
    • Application of directly coupled HPLC-NMR-MS to the identification and confirmation of quercetin glycosides and phloretin glycosides in apple peel
    • Lommen A, Godejohann M, Venema DP, Hollman PCH, Spraul M. 2000. Application of directly coupled HPLC-NMR-MS to the identification and confirmation of quercetin glycosides and phloretin glycosides in apple peel. Anal Chem 72:1793–7.
    • (2000) Anal Chem , vol.72 , pp. 1793-1797
    • Lommen, A.1    Godejohann, M.2    Venema, D.P.3    Hollman, P.C.H.4    Spraul, M.5
  • 180
    • 0345020342 scopus 로고    scopus 로고
    • Constitution of some chemical components of apple seed
    • Lu Y, Foo LY. 1998. Constitution of some chemical components of apple seed. Food Chem 61:29–33.
    • (1998) Food Chem , vol.61 , pp. 29-33
    • Lu, Y.1    Foo, L.Y.2
  • 181
    • 84900815616 scopus 로고    scopus 로고
    • Pineapple cannery waste as a potential substrate for microbial biotranformation to produce vanillic acid and vanillin
    • Lun OK, Wai TB, Ling LS. 2014. Pineapple cannery waste as a potential substrate for microbial biotranformation to produce vanillic acid and vanillin. Intl Food Res J 21:953–8.
    • (2014) Intl Food Res J , vol.21 , pp. 953-958
    • Lun, O.K.1    Wai, T.B.2    Ling, L.S.3
  • 182
    • 84941236489 scopus 로고    scopus 로고
    • Statistical optimization of cultural conditions of an halophilic alpha-amylase production by halophilic Streptomyces sp. grown on orange waste powder
    • Mahmoud K. 2015. Statistical optimization of cultural conditions of an halophilic alpha-amylase production by halophilic Streptomyces sp. grown on orange waste powder. Biocatal Agric Biotechnol 4:685–93.
    • (2015) Biocatal Agric Biotechnol , vol.4 , pp. 685-693
    • Mahmoud, K.1
  • 183
    • 84926351203 scopus 로고    scopus 로고
    • Biotransformation of citrus by-products into value added products
    • Mamma D, Christakopoulos P. 2014. Biotransformation of citrus by-products into value added products. Waste Biomass Valorization 5:529–49.
    • (2014) Waste Biomass Valorization , vol.5 , pp. 529-549
    • Mamma, D.1    Christakopoulos, P.2
  • 184
    • 38849119917 scopus 로고    scopus 로고
    • Fungal multienzyme production on industrial by-products of the citrus-processing industry
    • Mamma D, Kourtoglou E, Christakopoulos P. 2008. Fungal multienzyme production on industrial by-products of the citrus-processing industry. Bioresour Technol 99:2373–83.
    • (2008) Bioresour Technol , vol.99 , pp. 2373-2383
    • Mamma, D.1    Kourtoglou, E.2    Christakopoulos, P.3
  • 186
    • 84977943138 scopus 로고    scopus 로고
    • Opportunity for high value-added chemicals from food supply chain wastes
    • Matharu AS, de Melo EM, Houghton JA. 2016. Opportunity for high value-added chemicals from food supply chain wastes. Bioresour Technol 215:123–30.
    • (2016) Bioresour Technol , vol.215 , pp. 123-130
    • Matharu, A.S.1    de Melo, E.M.2    Houghton, J.A.3
  • 188
    • 33749676235 scopus 로고    scopus 로고
    • Phenolic acids in berries, fruits, and beverages
    • Mattila P, Hellstrom J, Torronen R. 2006. Phenolic acids in berries, fruits, and beverages. J Agric Food Chem 54:7193–9.
    • (2006) J Agric Food Chem , vol.54 , pp. 7193-7199
    • Mattila, P.1    Hellstrom, J.2    Torronen, R.3
  • 189
    • 0033734961 scopus 로고    scopus 로고
    • Underutilized sources of dietary fiber: a review
    • McKee L, Latner TA. 2000. Underutilized sources of dietary fiber: a review. Plant Foods Hum Nutr 55:285–304.
    • (2000) Plant Foods Hum Nutr , vol.55 , pp. 285-304
    • McKee, L.1    Latner, T.A.2
  • 190
    • 84898482542 scopus 로고    scopus 로고
    • Production of invertase from Aspergillus niger using fruit peel waste as a substrate
    • Mehta K, Duhan JS. 2014. Production of invertase from Aspergillus niger using fruit peel waste as a substrate. Intl J Pharm Biol Sci 5:353–60.
    • (2014) Intl J Pharm Biol Sci , vol.5 , pp. 353-360
    • Mehta, K.1    Duhan, J.S.2
  • 192
    • 34248570189 scopus 로고    scopus 로고
    • Use of compressed fluids for sample preparation: food applications
    • Mendiola JA, Herrero M, Cifuentes A, Ibañez E. 2007. Use of compressed fluids for sample preparation: food applications. J Chromatogr A 1152:234–46.
    • (2007) J Chromatogr A , vol.1152 , pp. 234-246
    • Mendiola, J.A.1    Herrero, M.2    Cifuentes, A.3    Ibañez, E.4
  • 193
    • 0542417098 scopus 로고    scopus 로고
    • Enzymatic release of antioxidants for human low-density lipoprotein from grape pomace
    • Meyer AS, Jepsen SM, Sørensen NS. 1998. Enzymatic release of antioxidants for human low-density lipoprotein from grape pomace. J Agric Food Chem 46:2439–46.
    • (1998) J Agric Food Chem , vol.46 , pp. 2439-2446
    • Meyer, A.S.1    Jepsen, S.M.2    Sørensen, N.S.3
  • 196
    • 84888005373 scopus 로고    scopus 로고
    • Solid state production of poly-galacturonase and xylanase by Trchoderma species using cantaloupe and watermelon rinds
    • Mohamed SA, Al-Malki AL, Khan JA, Kabli SA, Al-Garni SM. 2013. Solid state production of poly-galacturonase and xylanase by Trchoderma species using cantaloupe and watermelon rinds. J Microbiol 51:605–11.
    • (2013) J Microbiol , vol.51 , pp. 605-611
    • Mohamed, S.A.1    Al-Malki, A.L.2    Khan, J.A.3    Kabli, S.A.4    Al-Garni, S.M.5
  • 197
    • 77949917855 scopus 로고    scopus 로고
    • Biochemical properties of α-amylase from peel of Citrus sinensis cv. Abosora
    • Mohamed SA, Drees EA, El-Badry MO, Fahmy AS. 2010. Biochemical properties of α-amylase from peel of Citrus sinensis cv. Abosora. Appl Biochem Biotechnol 160:2054–65.
    • (2010) Appl Biochem Biotechnol , vol.160 , pp. 2054-2065
    • Mohamed, S.A.1    Drees, E.A.2    El-Badry, M.O.3    Fahmy, A.S.4
  • 199
    • 84873994436 scopus 로고    scopus 로고
    • Pectinase production in solid state fermentation by Aspergillus niger using orange peel as substrate
    • Mrudula S, Anitharaj R. 2011. Pectinase production in solid state fermentation by Aspergillus niger using orange peel as substrate. Glob J Biotechnol Biochem 6:64–71.
    • (2011) Glob J Biotechnol Biochem , vol.6 , pp. 64-71
    • Mrudula, S.1    Anitharaj, R.2
  • 200
    • 84920168375 scopus 로고    scopus 로고
    • Food waste management—lactic acid production by Lactobacillus species
    • Mudaliyar P, Sharma L, Kulkarni C. 2012. Food waste management—lactic acid production by Lactobacillus species. Intl J Adv Res Biol Sci 2:34–8.
    • (2012) Intl J Adv Res Biol Sci , vol.2 , pp. 34-38
    • Mudaliyar, P.1    Sharma, L.2    Kulkarni, C.3
  • 201
    • 84971502764 scopus 로고    scopus 로고
    • Ullman's encyclopedia of industrial chemistry (Online Version), Weinheim, Germany Wiley-VCH Verlag GmbH &Co. KGaA.
    • Müller E, Berger R, Blass E, Sluyts D, Pfennig A. 2008. Liquid–liquid extraction equipment. Ullman's encyclopedia of industrial chemistry (Online Version), Weinheim, Germany: Wiley-VCH Verlag GmbH &Co. KGaA.
    • (2008) Liquid–liquid extraction equipment
    • Müller, E.1    Berger, R.2    Blass, E.3    Sluyts, D.4    Pfennig, A.5
  • 202
    • 84995577336 scopus 로고    scopus 로고
    • Potato peels: a potential food waste for amylase production
    • 40
    • Mushtaq Q, Irfan M, Tabssum F, Qazi JI. 2017. Potato peels: a potential food waste for amylase production. J Food Process Eng 40:e12512. https://doi.org/10.1111/jfpe.12512.
    • (2017) J Food Process Eng
    • Mushtaq, Q.1    Irfan, M.2    Tabssum, F.3    Qazi, J.I.4
  • 203
  • 204
    • 84859701610 scopus 로고    scopus 로고
    • Enzyme-aided aquous extraction
    • In, Dunford NT, Dunford HB, editors., Champaign, Illinois AOCS Press. ebook 978-1-4398-2227-2.
    • Niranjan K, Hanmoungjai P. 2004. Enzyme-aided aquous extraction. In: Dunford NT, Dunford HB, editors. Nutritionally enhanced edible oil processing. Champaign, Illinois: AOCS Press. ebook ISBN: 978-1-4398-2227-2. https://doi.org/10.1201/9781439822272ch5.
    • (2004) Nutritionally enhanced edible oil processing
    • Niranjan, K.1    Hanmoungjai, P.2
  • 205
    • 84887111205 scopus 로고    scopus 로고
    • Utilization of lignocellulosic wastes as a carbon source for the production of bacterial cellulases under solid state fermentation
    • Norsalwani TT, Norulaini NN. 2012. Utilization of lignocellulosic wastes as a carbon source for the production of bacterial cellulases under solid state fermentation. Intl J Environ Sci Develop 3:136–40.
    • (2012) Intl J Environ Sci Develop , vol.3 , pp. 136-140
    • Norsalwani, T.T.1    Norulaini, N.N.2
  • 207
    • 77953913342 scopus 로고    scopus 로고
    • Production of cellulases through solid state fermentation using kinnow pulp as a major substrate
    • Oberoi HS, Chavan Y, Bansal S, Dhillon GS. 2010. Production of cellulases through solid state fermentation using kinnow pulp as a major substrate. Food Bio Technol 3:528–36.
    • (2010) Food Bio Technol , vol.3 , pp. 528-536
    • Oberoi, H.S.1    Chavan, Y.2    Bansal, S.3    Dhillon, G.S.4
  • 209
    • 84988148122 scopus 로고
    • Antioxidant activity, fatty acids and phenolic acids compositions of potato peels
    • Onyeneho SN, Hettiarachchy NS. 1993. Antioxidant activity, fatty acids and phenolic acids compositions of potato peels. J Sci Food Agric 62:345–50.
    • (1993) J Sci Food Agric , vol.62 , pp. 345-350
    • Onyeneho, S.N.1    Hettiarachchy, N.S.2
  • 210
    • 34147108200 scopus 로고    scopus 로고
    • Banana skin: a novel waste for laccase production by Trametes pubescens under solid-state conditions. Application to synthetic dye decolouration
    • Osma JF, Herrera JLT, Couto SR. 2007. Banana skin: a novel waste for laccase production by Trametes pubescens under solid-state conditions. Application to synthetic dye decolouration. Dyes Pigments 75:32–7.
    • (2007) Dyes Pigments , vol.75 , pp. 32-37
    • Osma, J.F.1    Herrera, J.L.T.2    Couto, S.R.3
  • 211
    • 0032686097 scopus 로고    scopus 로고
    • Extraction and rheological properties of pectin from fresh peach pomace
    • Pagan J, Ibarz A. 1999. Extraction and rheological properties of pectin from fresh peach pomace. J Food Engr 39:193–201.
    • (1999) J Food Engr , vol.39 , pp. 193-201
    • Pagan, J.1    Ibarz, A.2
  • 212
    • 0037289548 scopus 로고    scopus 로고
    • Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves
    • Pan X, Niu G, Liu H. 2003. Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. Chem Engr Proc 42:129–33.
    • (2003) Chem Engr Proc , vol.42 , pp. 129-133
    • Pan, X.1    Niu, G.2    Liu, H.3
  • 213
    • 84952795009 scopus 로고    scopus 로고
    • Microbial processing for valorization of horticultural wastes
    • In, Shukla LB, Pradhan N, Panda S, Mishra BK, editors., New Delhi, Springer Intl Publishing, p.
    • Panda SK, Ray RC. 2015. Microbial processing for valorization of horticultural wastes. In: Shukla LB, Pradhan N, Panda S, Mishra BK, editors. Environmental microbial biotechnology. New Delhi: Springer Intl Publishing. p. 203–21.
    • (2015) Environmental microbial biotechnology , pp. 203-221
    • Panda, S.K.1    Ray, R.C.2
  • 214
    • 84952837004 scopus 로고    scopus 로고
    • Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: biotechnology and scopes
    • Panda SK, Mishra SS, Kayitesi E, Ray RC. 2016. Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: biotechnology and scopes. Environ Res 146:161–72.
    • (2016) Environ Res , vol.146 , pp. 161-172
    • Panda, S.K.1    Mishra, S.S.2    Kayitesi, E.3    Ray, R.C.4
  • 215
    • 0033911387 scopus 로고    scopus 로고
    • New developments in solid state fermentation: I-bioprocesses and products
    • Pandey A, Soccol CR, Mitchell D. 2000. New developments in solid state fermentation: I-bioprocesses and products. Process Biochem 35:1153–69.
    • (2000) Process Biochem , vol.35 , pp. 1153-1169
    • Pandey, A.1    Soccol, C.R.2    Mitchell, D.3
  • 217
    • 0028287010 scopus 로고
    • Microwave-assisted process (MAP™): a new tool for the analytical laboratory
    • Paré JJ, Bélanger JM, Stafford SS. 1994. Microwave-assisted process (MAP™): a new tool for the analytical laboratory. Trends Anal Chem 13:176–84.
    • (1994) Trends Anal Chem , vol.13 , pp. 176-184
    • Paré, J.J.1    Bélanger, J.M.2    Stafford, S.S.3
  • 218
    • 77957308668 scopus 로고    scopus 로고
    • Food waste within food supply chains: quantification and potential for change to 2050
    • Parfitt J, Barthel M, Macnaughton S. 2010. Food waste within food supply chains: quantification and potential for change to 2050. Philos Trans R Soc B 365:3065–81.
    • (2010) Philos Trans R Soc B , vol.365 , pp. 3065-3081
    • Parfitt, J.1    Barthel, M.2    Macnaughton, S.3
  • 219
    • 84952780814 scopus 로고    scopus 로고
    • Production of lipase utilizing linseed oilcake as fermentation substrate
    • Parihar DK. 2012. Production of lipase utilizing linseed oilcake as fermentation substrate. Intl J Sci Environ Technol 1:135–43.
    • (2012) Intl J Sci Environ Technol , vol.1 , pp. 135-143
    • Parihar, D.K.1
  • 220
    • 84908360664 scopus 로고    scopus 로고
    • Biochemical properties in peel, pulp and seeds of Carica papaya
    • Parni B, Verma Y. 2014. Biochemical properties in peel, pulp and seeds of Carica papaya. Plant Arch 14:565–8.
    • (2014) Plant Arch , vol.14 , pp. 565-568
    • Parni, B.1    Verma, Y.2
  • 221
    • 0035035649 scopus 로고    scopus 로고
    • Anthocyanins from banana bracts (Musa x paradisiaca) as potential food colorants
    • Pazmino-Durán EA, Giusti MM, Wrolstad RE, Glória MBA. 2001. Anthocyanins from banana bracts (Musa x paradisiaca) as potential food colorants. Food Chem 73:327–32.
    • (2001) Food Chem , vol.73 , pp. 327-332
    • Pazmino-Durán, E.A.1    Giusti, M.M.2    Wrolstad, R.E.3    Glória, M.B.A.4
  • 224
    • 84952766230 scopus 로고    scopus 로고
    • Citric acid production using Ananas comosus and its waste with the effect of alcohols
    • Prabha MS, Rangaiah GS. 2014. Citric acid production using Ananas comosus and its waste with the effect of alcohols. Intl J Curr Microbiol Appl 3:747–54.
    • (2014) Intl J Curr Microbiol Appl , vol.3 , pp. 747-754
    • Prabha, M.S.1    Rangaiah, G.S.2
  • 225
    • 33646822133 scopus 로고    scopus 로고
    • Green gram husk—an inexpensive substrate for alkaline protease production by Bacillus sp. in solid-state fermentation
    • Prakasham RS, Rao CS, Sarma PN. 2006. Green gram husk—an inexpensive substrate for alkaline protease production by Bacillus sp. in solid-state fermentation. Bioresour Technol 97:1449–54.
    • (2006) Bioresour Technol , vol.97 , pp. 1449-1454
    • Prakasham, R.S.1    Rao, C.S.2    Sarma, P.N.3
  • 226
    • 0030856966 scopus 로고    scopus 로고
    • Analysis of the major flavonol glycosides present in four varieties of onion (Allium cepa) and changes in composition resulting from autolysis
    • Price KR, Rhodes MJC. 1997. Analysis of the major flavonol glycosides present in four varieties of onion (Allium cepa) and changes in composition resulting from autolysis. J Sci Food Agric 74:331–9.
    • (1997) J Sci Food Agric , vol.74 , pp. 331-339
    • Price, K.R.1    Rhodes, M.J.C.2
  • 228
    • 74449092713 scopus 로고    scopus 로고
    • Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale
    • Puértolas E, López N, Saldaña G, Álvarez I, Raso J. 2010. Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale. J Food Engr 98:120–5.
    • (2010) J Food Engr , vol.98 , pp. 120-125
    • Puértolas, E.1    López, N.2    Saldaña, G.3    Álvarez, I.4    Raso, J.5
  • 229
    • 84862675783 scopus 로고    scopus 로고
    • Improving mass transfer to soften tissues by pulsed electric fields. Fundamentals and applications
    • Puértolas E, Luengo E, Álvarez I, Raso J. 2012. Improving mass transfer to soften tissues by pulsed electric fields. Fundamentals and applications. Annu Rev Food Sci Technol 3:263–82.
    • (2012) Annu Rev Food Sci Technol , vol.3 , pp. 263-282
    • Puértolas, E.1    Luengo, E.2    Álvarez, I.3    Raso, J.4
  • 230
    • 84355163045 scopus 로고    scopus 로고
    • Enzyme-assisted extraction of bioactives from plants
    • Puri M, Sharma D, Barrow CJ. 2012. Enzyme-assisted extraction of bioactives from plants. Trends Biotechnol 30:37–44.
    • (2012) Trends Biotechnol , vol.30 , pp. 37-44
    • Puri, M.1    Sharma, D.2    Barrow, C.J.3
  • 232
    • 0027146927 scopus 로고
    • Raw and extruded fibre from pea hulls. Part I: composition and physico-chemical properties
    • Ralet MC, Della Valle G, Thibault JF. 1993. Raw and extruded fibre from pea hulls. Part I: composition and physico-chemical properties. Carbohydr Polym 20:17–23.
    • (1993) Carbohydr Polym , vol.20 , pp. 17-23
    • Ralet, M.C.1    Della Valle, G.2    Thibault, J.F.3
  • 234
    • 38849140230 scopus 로고    scopus 로고
    • Solid substrate fermentation of cassava fibrous residue for production of alpha-amylase, lactic acid and ethanol
    • Ray RC, Mohapatra S, Panda S, Kar S. 2008. Solid substrate fermentation of cassava fibrous residue for production of alpha-amylase, lactic acid and ethanol. J Environ Biol 29:111–5.
    • (2008) J Environ Biol , vol.29 , pp. 111-115
    • Ray, R.C.1    Mohapatra, S.2    Panda, S.3    Kar, S.4
  • 235
    • 0038613839 scopus 로고    scopus 로고
    • Utilization of banana waste for the production of lignolytic and cellulolytic enzymes by solid substrate fermentation using two Pleurotus species (P. ostreatus and P. sajor-caju)
    • Reddy GV, Babu PR, Komaraiah P, Roy KRRM, Kothari IL. 2003. Utilization of banana waste for the production of lignolytic and cellulolytic enzymes by solid substrate fermentation using two Pleurotus species (P. ostreatus and P. sajor-caju). Process Biochem 38:1457–62.
    • (2003) Process Biochem , vol.38 , pp. 1457-1462
    • Reddy, G.V.1    Babu, P.R.2    Komaraiah, P.3    Roy, K.R.R.M.4    Kothari, I.L.5
  • 236
    • 0000704506 scopus 로고
    • Composition and physico-chemical properties of apple fibres from fresh fruits and industrial products
    • Renard CMGC, Thibault JF. 1991. Composition and physico-chemical properties of apple fibres from fresh fruits and industrial products. LWT-Food Sci Technol 24:523–7.
    • (1991) LWT-Food Sci Technol , vol.24 , pp. 523-527
    • Renard, C.M.G.C.1    Thibault, J.F.2
  • 237
    • 0038408778 scopus 로고    scopus 로고
    • Phenolic acids in foods: an overview of analytical methodology
    • Robbins RJ. 2003. Phenolic acids in foods: an overview of analytical methodology. J Agric Food Chem 51:2866–87.
    • (2003) J Agric Food Chem , vol.51 , pp. 2866-2887
    • Robbins, R.J.1
  • 238
    • 48749121558 scopus 로고    scopus 로고
    • Exploitation of biological wastes for the production of value-added products under solid-state fermentation conditions
    • Rodríguez Couto S. 2008. Exploitation of biological wastes for the production of value-added products under solid-state fermentation conditions. Biotech J 3:859–70.
    • (2008) Biotech J , vol.3 , pp. 859-870
    • Rodríguez Couto, S.1
  • 239
    • 33746142419 scopus 로고    scopus 로고
    • Industrial and biotechnological applications of laccases: a review
    • Rodríguez Couto S, Toca Herrera JL. 2006. Industrial and biotechnological applications of laccases: a review. Biotech Adv 24:500–13.
    • (2006) Biotech Adv , vol.24 , pp. 500-513
    • Rodríguez Couto, S.1    Toca Herrera, J.L.2
  • 242
    • 84985224961 scopus 로고
    • Phenolics in aqueous potato peel extract: extraction, identification and degradation
    • Rodriguez SD, Hadley M, Holm ET. 1994. Phenolics in aqueous potato peel extract: extraction, identification and degradation. J Food Sci 59:649–51.
    • (1994) J Food Sci , vol.59 , pp. 649-651
    • Rodriguez, S.D.1    Hadley, M.2    Holm, E.T.3
  • 243
    • 0036233417 scopus 로고    scopus 로고
    • New uses of food waste: application to laccase production by Trametes hirsuta
    • Rosales E, Couto SR, Sanromán A. 2002. New uses of food waste: application to laccase production by Trametes hirsuta. Biotechnol Lett 24:701–4.
    • (2002) Biotechnol Lett , vol.24 , pp. 701-704
    • Rosales, E.1    Couto, S.R.2    Sanromán, A.3
  • 244
    • 4944228273 scopus 로고    scopus 로고
    • Reutilisation of food processing wastes for production of relevant metabolites: application to laccase production by Trametes hirsuta
    • Rosales E, Couto SR, Sanromán MA. 2005. Reutilisation of food processing wastes for production of relevant metabolites: application to laccase production by Trametes hirsuta. J Food Engr 66:419–23.
    • (2005) J Food Engr , vol.66 , pp. 419-423
    • Rosales, E.1    Couto, S.R.2    Sanromán, M.A.3
  • 245
    • 33847636761 scopus 로고    scopus 로고
    • Increased laccase production by Trametes hirsuta grown on ground orange peelings
    • Rosales E, Couto SR, Sanromán MA. 2007. Increased laccase production by Trametes hirsuta grown on ground orange peelings. Enzyme Microb Technol 40:1286–90.
    • (2007) Enzyme Microb Technol , vol.40 , pp. 1286-1290
    • Rosales, E.1    Couto, S.R.2    Sanromán, M.A.3
  • 246
    • 0030298075 scopus 로고    scopus 로고
    • Aqueous and enzymatic processes for edible oil extraction
    • Rosenthal A, Pyle DL, Niranjan K. 1996. Aqueous and enzymatic processes for edible oil extraction. Enzyme Microb Technol 19:402–20.
    • (1996) Enzyme Microb Technol , vol.19 , pp. 402-420
    • Rosenthal, A.1    Pyle, D.L.2    Niranjan, K.3
  • 249
    • 84902652466 scopus 로고    scopus 로고
    • Underestimated sources of flavonoids, limonoids and dietary fibre: availability in lemon's by-products
    • Russo M, Bonaccorsi I, Torre G, Sarò M, Dugo P, Mondello L. 2014. Underestimated sources of flavonoids, limonoids and dietary fibre: availability in lemon's by-products. J Funct Foods 9:18–26.
    • (2014) J Funct Foods , vol.9 , pp. 18-26
    • Russo, M.1    Bonaccorsi, I.2    Torre, G.3    Sarò, M.4    Dugo, P.5    Mondello, L.6
  • 250
    • 14744306968 scopus 로고    scopus 로고
    • Tamarind seed powder and palm kernel cake: two novel agro residues for the production of tannase under solid state fermentation by Aspergillus niger ATCC 16620
    • Sabu A, Pandey A, Daud MJ, Szakacs G. 2005. Tamarind seed powder and palm kernel cake: two novel agro residues for the production of tannase under solid state fermentation by Aspergillus niger ATCC 16620. Bioresour Technol 96:1223–8.
    • (2005) Bioresour Technol , vol.96 , pp. 1223-1228
    • Sabu, A.1    Pandey, A.2    Daud, M.J.3    Szakacs, G.4
  • 251
    • 85006313107 scopus 로고    scopus 로고
    • Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques
    • Safdar MN, Kausar T, Jabbar S, Mumtaz A, Ahad K, Saddozai AA. 2016. Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques. J Food Drug Anal 25(3):488–500.
    • (2016) J Food Drug Anal , vol.25 , Issue.3 , pp. 488-500
    • Safdar, M.N.1    Kausar, T.2    Jabbar, S.3    Mumtaz, A.4    Ahad, K.5    Saddozai, A.A.6
  • 252
    • 84912083591 scopus 로고    scopus 로고
    • Date wastes as substrate for the production of α-amylase and invertase
    • Said A, Leila A, Kaouther D, Sadia B. 2014. Date wastes as substrate for the production of α-amylase and invertase. Iran J Biotechnol 12:41–9.
    • (2014) Iran J Biotechnol , vol.12 , pp. 41-49
    • Said, A.1    Leila, A.2    Kaouther, D.3    Sadia, B.4
  • 254
    • 15744368026 scopus 로고    scopus 로고
    • Comparative evaluation of neutral protease production by Aspergillus oryzae in submerged and solid-state fermentation
    • Sandhya C, Sumantha A, Szakacs G, Pandey A. 2005. Comparative evaluation of neutral protease production by Aspergillus oryzae in submerged and solid-state fermentation. Process Biochem 40:2689–94.
    • (2005) Process Biochem , vol.40 , pp. 2689-2694
    • Sandhya, C.1    Sumantha, A.2    Szakacs, G.3    Pandey, A.4
  • 255
    • 84896373512 scopus 로고    scopus 로고
    • Screening and isolation of pectinase from fruit and vegetable wastes and the use of orange waste as a substrate for pectinase production
    • Sandhya R, Kurup G. 2013. Screening and isolation of pectinase from fruit and vegetable wastes and the use of orange waste as a substrate for pectinase production. Intl Res J Biol Sci 2:34–9.
    • (2013) Intl Res J Biol Sci , vol.2 , pp. 34-39
    • Sandhya, R.1    Kurup, G.2
  • 258
    • 0035746624 scopus 로고    scopus 로고
    • By-products of plant food processing as a source of functional compounds - recent developments
    • Schieber A, Stintzing FC, Carle R. 2001. By-products of plant food processing as a source of functional compounds - recent developments. Trends Food Sci Technol 12:401–13.
    • (2001) Trends Food Sci Technol , vol.12 , pp. 401-413
    • Schieber, A.1    Stintzing, F.C.2    Carle, R.3
  • 259
    • 0034196751 scopus 로고    scopus 로고
    • Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection
    • Schieber A, Ullrich W, Carle R. 2000. Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection. Innov Food Sci Emerg Technol 1:161–6.
    • (2000) Innov Food Sci Emerg Technol , vol.1 , pp. 161-166
    • Schieber, A.1    Ullrich, W.2    Carle, R.3
  • 261
    • 84978386157 scopus 로고    scopus 로고
    • Enhanced production of amylase from Bacillus sp. using groundnut shell and cassava waste as a substrate under process optimization: waste to wealth approach
    • Selvama K, Selvankumarb T, Rajiniganthb R, Srinivasanb P, Sudhakarb Ch, Senthilkumara B, Govarthanan M. 2016. Enhanced production of amylase from Bacillus sp. using groundnut shell and cassava waste as a substrate under process optimization: waste to wealth approach. Biocatal Agric Biotechnol 7:250–6.
    • (2016) Biocatal Agric Biotechnol , vol.7 , pp. 250-256
    • Selvama, K.1    Selvankumarb, T.2    Rajiniganthb, R.3    Srinivasanb, P.4    Ch, S.5    Senthilkumara, B.6    Govarthanan, M.7
  • 262
    • 84863723386 scopus 로고    scopus 로고
    • High-level tannase production by Penicillium atramentosum KM using agro residues under submerged fermentation
    • Selwal MK, Selwal KK. 2012. High-level tannase production by Penicillium atramentosum KM using agro residues under submerged fermentation. Ann Microbiol 62:139–48.
    • (2012) Ann Microbiol , vol.62 , pp. 139-148
    • Selwal, M.K.1    Selwal, K.K.2
  • 263
    • 15844389151 scopus 로고    scopus 로고
    • Xylanase production from Trichoderma harzianum 1073 D3 with alternative carbon and nitrogen sources
    • Seyis I, Aksoz N. 2005. Xylanase production from Trichoderma harzianum 1073 D3 with alternative carbon and nitrogen sources. Food Technol Biotechnol 43:37–40.
    • (2005) Food Technol Biotechnol , vol.43 , pp. 37-40
    • Seyis, I.1    Aksoz, N.2
  • 264
    • 4444316368 scopus 로고    scopus 로고
    • Microbial degradation of banana waste under solid state bioprocessing using two lignocellulolytic fungi (Phylosticta spp. MPS-001 and Aspergillus spp. MPS-002)
    • Shah MP, Reddy GV, Banerjee R, Babu PR, Kothari IL. 2005. Microbial degradation of banana waste under solid state bioprocessing using two lignocellulolytic fungi (Phylosticta spp. MPS-001 and Aspergillus spp. MPS-002). Process Biochem 40:445–51.
    • (2005) Process Biochem , vol.40 , pp. 445-451
    • Shah, M.P.1    Reddy, G.V.2    Banerjee, R.3    Babu, P.R.4    Kothari, I.L.5
  • 265
    • 0036501026 scopus 로고    scopus 로고
    • Enzyme-assisted aqueous extraction of peanut oil
    • Sharma A, Khare SK, Gupta MN. 2002. Enzyme-assisted aqueous extraction of peanut oil. J Am Oil Chem Soc 79:215–8.
    • (2002) J Am Oil Chem Soc , vol.79 , pp. 215-218
    • Sharma, A.1    Khare, S.K.2    Gupta, M.N.3
  • 266
    • 85017464219 scopus 로고    scopus 로고
    • In Dhillon GS, Kaur S, editors. Agro-industrial wastes as feedstock for enzyme production apply and exploit the emerging and valuable use options of waste biomass. London, UK, Academic Press Elsevier. p
    • Sharma R, Oberoi HS, Dhillon GS. 2016. Fruit and vegetable processing waste: renewable feed stocks for enzyme production. In: Dhillon GS, Kaur S, editors. Agro-industrial wastes as feedstock for enzyme production: apply and exploit the emerging and valuable use options of waste biomass. London, UK, Academic Press Elsevier. p 23–59.
    • (2016) Fruit and vegetable processing waste: renewable feed stocks for enzyme production , pp. 23-59
    • Sharma, R.1    Oberoi, H.S.2    Dhillon, G.S.3
  • 267
    • 0030544860 scopus 로고    scopus 로고
    • Lycopene in tomatoes and tomato pulp fractions
    • Sharma SK, Le Maguer M. 1996. Lycopene in tomatoes and tomato pulp fractions. Italian J Food Sci 8:107–13.
    • (1996) Italian J Food Sci , vol.8 , pp. 107-113
    • Sharma, S.K.1    Le Maguer, M.2
  • 268
    • 84956999837 scopus 로고    scopus 로고
    • Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes
    • Sharoba AM, Farrag MA, El-Salam AM. 2013. Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. J Agric Process Technol 19:429–44.
    • (2013) J Agric Process Technol , vol.19 , pp. 429-444
    • Sharoba, A.M.1    Farrag, M.A.2    El-Salam, A.M.3
  • 269
    • 0036179450 scopus 로고    scopus 로고
    • Citric acid production from apple pomace in multi-layer packed bed solid-state bioreactor
    • Shojaosadati SA, Babaeipour V. 2002. Citric acid production from apple pomace in multi-layer packed bed solid-state bioreactor. Process Biochem 37:909–14.
    • (2002) Process Biochem , vol.37 , pp. 909-914
    • Shojaosadati, S.A.1    Babaeipour, V.2
  • 270
    • 0033919377 scopus 로고    scopus 로고
    • Wine by-products with health benefits
    • Shrikhande AJ. 2000. Wine by-products with health benefits. Food Res Intl 33:469–74.
    • (2000) Food Res Intl , vol.33 , pp. 469-474
    • Shrikhande, A.J.1
  • 271
    • 0037384475 scopus 로고    scopus 로고
    • Microwave-assisted extraction of ginsenosides from ginseng root
    • Shu YY, Ko MY, Chang YS. 2003. Microwave-assisted extraction of ginsenosides from ginseng root. Microbiol J 74:131–9.
    • (2003) Microbiol J , vol.74 , pp. 131-139
    • Shu, Y.Y.1    Ko, M.Y.2    Chang, Y.S.3
  • 273
    • 0000909539 scopus 로고    scopus 로고
    • Response surface analysis of enzyme assisted oil extraction factors for sesame, groundnut and sunflower seeds
    • Singh RK, Sarker BC, Kumbhar BK, Agrawal YC, Kulshreshtha MK. 1999. Response surface analysis of enzyme assisted oil extraction factors for sesame, groundnut and sunflower seeds. J Food Sci Technol 36:511–4.
    • (1999) J Food Sci Technol , vol.36 , pp. 511-514
    • Singh, R.K.1    Sarker, B.C.2    Kumbhar, B.K.3    Agrawal, Y.C.4    Kulshreshtha, M.K.5
  • 275
    • 79959228642 scopus 로고    scopus 로고
    • Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction
    • Sirisompong W, Jirapakkul W, Klinkesorn U. 2011. Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction. LWT-Food Sci Technol 44:1946–51.
    • (2011) LWT-Food Sci Technol , vol.44 , pp. 1946-1951
    • Sirisompong, W.1    Jirapakkul, W.2    Klinkesorn, U.3
  • 276
    • 0037849901 scopus 로고    scopus 로고
    • Before the injection—modern methods of sample preparation for separation techniques
    • Smith RM. 2003. Before the injection—modern methods of sample preparation for separation techniques. J Chromatogr A 1000:3–27.
    • (2003) J Chromatogr A , vol.1000 , pp. 3-27
    • Smith, R.M.1
  • 277
    • 0036876465 scopus 로고    scopus 로고
    • Antioxidant compounds from bananas (Musa cavendish)
    • Someya S, Yoshiki Y, Okubo K. 2002. Antioxidant compounds from bananas (Musa cavendish). Food Chem 79:351–4.
    • (2002) Food Chem , vol.79 , pp. 351-354
    • Someya, S.1    Yoshiki, Y.2    Okubo, K.3
  • 278
    • 85046380950 scopus 로고    scopus 로고
    • Vegetable peels as natural antioxidants for processed foods - a review
    • Sonia NS, Mini C, Geethalekshmi PR. 2016. Vegetable peels as natural antioxidants for processed foods - a review. Agric Rev 37:35–41.
    • (2016) Agric Rev , vol.37 , pp. 35-41
    • Sonia, N.S.1    Mini, C.2    Geethalekshmi, P.R.3
  • 279
    • 84896447466 scopus 로고    scopus 로고
    • Phytochemical screening and antimicrobial assay of various seeds extract of Cucurbitaceae family
    • Sood A, Kaur P, Gupta R. 2012. Phytochemical screening and antimicrobial assay of various seeds extract of Cucurbitaceae family. Intl J Appl Biol Pharm Technol 3:401–9.
    • (2012) Intl J Appl Biol Pharm Technol , vol.3 , pp. 401-409
    • Sood, A.1    Kaur, P.2    Gupta, R.3
  • 280
    • 3242769077 scopus 로고    scopus 로고
    • Antioxidant activity and phenolic content of selected fruit seeds
    • Soong YY, Barlow PJ. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem 88:411–7.
    • (2004) Food Chem , vol.88 , pp. 411-417
    • Soong, Y.Y.1    Barlow, P.J.2
  • 282
    • 0001501657 scopus 로고
    • Die gewichtsanalytische Bestimmung des Milchfettes
    • Soxhlet F. 1879. Die gewichtsanalytische Bestimmung des Milchfettes. Dingler's Polytech J 232:461–5.
    • (1879) Dingler's Polytech J , vol.232 , pp. 461-465
    • Soxhlet, F.1
  • 283
    • 44349089757 scopus 로고    scopus 로고
    • Natural product isolation
    • Sticher O. 2008. Natural product isolation. Nat Prod Rep 25:517–54.
    • (2008) Nat Prod Rep , vol.25 , pp. 517-554
    • Sticher, O.1
  • 284
    • 0030452912 scopus 로고    scopus 로고
    • Carotenoids and their fatty-acid esters in banana peel
    • Subagio A, Morita N, Sawada S. 1996. Carotenoids and their fatty-acid esters in banana peel. J Nutr Sci Vitaminol 42:553–66.
    • (1996) J Nutr Sci Vitaminol , vol.42 , pp. 553-566
    • Subagio, A.1    Morita, N.2    Sawada, S.3
  • 285
    • 4143143099 scopus 로고    scopus 로고
    • Pressurized liquid extraction in determination of polychlorinated biphenyls and organochlorine pesticides in fish samples
    • Suchan P, Pulkrabová J, Hajšlová J, Kocourek V. 2004. Pressurized liquid extraction in determination of polychlorinated biphenyls and organochlorine pesticides in fish samples. Anal Chim Acta 520:193–200.
    • (2004) Anal Chim Acta , vol.520 , pp. 193-200
    • Suchan, P.1    Pulkrabová, J.2    Hajšlová, J.3    Kocourek, V.4
  • 286
    • 27744572286 scopus 로고    scopus 로고
    • Microbial cellulases—production, application, and challenges
    • Sukumaran RK, Singhania RK, Pandey A. 2005. Microbial cellulases—production, application, and challenges. J Sci Ind Res 64:832–44.
    • (2005) J Sci Ind Res , vol.64 , pp. 832-844
    • Sukumaran, R.K.1    Singhania, R.K.2    Pandey, A.3
  • 287
    • 84964272001 scopus 로고    scopus 로고
    • Citric acid: microbial production and applications in food and pharmaceutical industries
    • In, Vargas DA, Medina JV, editors., Hauppauge, N.Y., Nova Science Publishers, p
    • Swain MR, Ray RC, Patra JK. 2011. Citric acid: microbial production and applications in food and pharmaceutical industries. In: Vargas DA, Medina JV, editors. Citric acid: synthesis, properties, and applications. Hauppauge, N.Y.: Nova Science Publishers. p 1–22.
    • (2011) Citric acid: synthesis, properties, and applications , pp. 1-22
    • Swain, M.R.1    Ray, R.C.2    Patra, J.K.3
  • 288
    • 0043267280 scopus 로고    scopus 로고
    • Evaluation of product composition profile during an extrusion based process of tomato pomace transformation
    • Tadeu Pontes MA, Carvalheiro F, Roseiro JC, AmaralCollaco MT. 1996. Evaluation of product composition profile during an extrusion based process of tomato pomace transformation. Agro Food Ind Hi-Tech 7:39–40.
    • (1996) Agro Food Ind Hi-Tech , vol.7 , pp. 39-40
    • Tadeu Pontes, M.A.1    Carvalheiro, F.2    Roseiro, J.C.3    AmaralCollaco, M.T.4
  • 289
    • 84926336495 scopus 로고    scopus 로고
    • Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves
    • Teleszko M, Wojdyło A. 2015. Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves. J Funct Foods 14:736–46.
    • (2015) J Funct Foods , vol.14 , pp. 736-746
    • Teleszko, M.1    Wojdyło, A.2
  • 290
    • 80051897781 scopus 로고    scopus 로고
    • Optimization of microwave-assisted extraction of active components from Chinese quince using response surface methodology
    • Teng H, Ghafoor K, Choi YH. 2009. Optimization of microwave-assisted extraction of active components from Chinese quince using response surface methodology. J Korean Soc Appl Biol Chem 52:694–701.
    • (2009) J Korean Soc Appl Biol Chem , vol.52 , pp. 694-701
    • Teng, H.1    Ghafoor, K.2    Choi, Y.H.3
  • 291
    • 0028958005 scopus 로고
    • Changes of dietary fiber and starch composition of processed potato products during domestic cooking
    • Thed ST, Phillips RD. 1995. Changes of dietary fiber and starch composition of processed potato products during domestic cooking. Food Chem 52:301–4.
    • (1995) Food Chem , vol.52 , pp. 301-304
    • Thed, S.T.1    Phillips, R.D.2
  • 292
    • 52649148085 scopus 로고    scopus 로고
    • Preparation of ferulic acid from agricultural wastes: its improved extraction and purification
    • Tilay A, Bule M, Kishenkumar J, Annapure U. 2008. Preparation of ferulic acid from agricultural wastes: its improved extraction and purification. J Agric Food Chem 56:7644–8.
    • (2008) J Agric Food Chem , vol.56 , pp. 7644-7648
    • Tilay, A.1    Bule, M.2    Kishenkumar, J.3    Annapure, U.4
  • 293
    • 33645223641 scopus 로고    scopus 로고
    • Antioxidant phenolic metabolites from fruit and vegetables and changes during postharvest storage and processing
    • In, Rahman A-U, editor., Amsterdam, The Netherlands, Elsevier Science, p
    • Tomás-Barberán FA, Ferreres F, Gil MI. 2000. Antioxidant phenolic metabolites from fruit and vegetables and changes during postharvest storage and processing. In: Rahman A-U, editor. Studies in natural products chemistry. Vol. 23. Amsterdam, The Netherlands: Elsevier Science. p 739–95.
    • (2000) Studies in natural products chemistry , vol.23 , pp. 739-795
    • Tomás-Barberán, F.A.1    Ferreres, F.2    Gil, M.I.3
  • 294
    • 0034779111 scopus 로고    scopus 로고
    • New flavanol derivatives from grape (Vitis vinifera) by-products. Antioxidant aminoethylthio-flavan-3-ol conjugates from a polymeric waste fraction used as a source of flavanols
    • Torres JL, Bobet R. 2001. New flavanol derivatives from grape (Vitis vinifera) by-products. Antioxidant aminoethylthio-flavan-3-ol conjugates from a polymeric waste fraction used as a source of flavanols. J Agric Food Chem 49:4627–34.
    • (2001) J Agric Food Chem , vol.49 , pp. 4627-4634
    • Torres, J.L.1    Bobet, R.2
  • 295
    • 84864022253 scopus 로고    scopus 로고
    • Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality
    • Turksoy S, Özkaya B. 2011. Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality. Food Sci Technol Res 17:545–53.
    • (2011) Food Sci Technol Res , vol.17 , pp. 545-553
    • Turksoy, S.1    Özkaya, B.2
  • 296
    • 83655178097 scopus 로고    scopus 로고
    • Production, purification and characterization of invertase by Aspergillus flavus using fruit peel waste as substrate
    • Uma C, Gomathi D, Muthulakshmi C, Gopalakrishnan VK. 2010. Production, purification and characterization of invertase by Aspergillus flavus using fruit peel waste as substrate. Adv Bio Res 4:31–6.
    • (2010) Adv Bio Res , vol.4 , pp. 31-36
    • Uma, C.1    Gomathi, D.2    Muthulakshmi, C.3    Gopalakrishnan, V.K.4
  • 297
    • 84857432326 scopus 로고    scopus 로고
    • Xylanase production by Aspergillus awamori under solid state fermentation conditions on tomato pomace
    • Umsza-Guez MA, Diaz AB, Ory I, Blandino A, Gomes E, Caro I. 2011. Xylanase production by Aspergillus awamori under solid state fermentation conditions on tomato pomace. Braz J Microbiol 42:1585–97.
    • (2011) Braz J Microbiol , vol.42 , pp. 1585-1597
    • Umsza-Guez, M.A.1    Diaz, A.B.2    Ory, I.3    Blandino, A.4    Gomes, E.5    Caro, I.6
  • 298
    • 84901764669 scopus 로고    scopus 로고
    • Production of α-amylase using banana waste by Bacillus subtilis under solid state fermentation
    • Unakal C, Kallur RI, Kaliwal BB. 2012. Production of α-amylase using banana waste by Bacillus subtilis under solid state fermentation. Eur J Exp Biol 2:1044–52.
    • (2012) Eur J Exp Biol , vol.2 , pp. 1044-1052
    • Unakal, C.1    Kallur, R.I.2    Kaliwal, B.B.3
  • 300
    • 0034073948 scopus 로고    scopus 로고
    • Solid-state fermentation for the synthesis of citric acid by Aspergillus niger
    • Vandenberghe LP, Soccol CR, Pandey A, Lebeault JM. 2000. Solid-state fermentation for the synthesis of citric acid by Aspergillus niger. Bioresour Technol 74:175–8.
    • (2000) Bioresour Technol , vol.74 , pp. 175-178
    • Vandenberghe, L.P.1    Soccol, C.R.2    Pandey, A.3    Lebeault, J.M.4
  • 301
    • 77952121255 scopus 로고    scopus 로고
    • Essential oils and fragrances from natural sources
    • Vankar PS. 2004. Essential oils and fragrances from natural sources. Resonance 9:30–41.
    • (2004) Resonance , vol.9 , pp. 30-41
    • Vankar, P.S.1
  • 302
    • 84963853570 scopus 로고    scopus 로고
    • Modeling and verification of process parameters for the production of tannase by Aspergillus oryzae under submerged fermentation using agro-wastes
    • Varadharajan V, Vadivel SS, Ramaswamy A, Sundharamurthy V, Chandrasekar P. 2016. Modeling and verification of process parameters for the production of tannase by Aspergillus oryzae under submerged fermentation using agro-wastes. Biotechnol Appl Biochem 64:100–9. https://doi.org/10.1002/bab.1451.
    • (2016) Biotechnol Appl Biochem , vol.64 , pp. 100-109
    • Varadharajan, V.1    Vadivel, S.S.2    Ramaswamy, A.3    Sundharamurthy, V.4    Chandrasekar, P.5
  • 303
    • 85103717134 scopus 로고    scopus 로고
    • The climate change and economic impacts of food waste in the United States
    • Venkat K. 2011. The climate change and economic impacts of food waste in the United States. Intl J Food Sys Dyn 2:431–46.
    • (2011) Intl J Food Sys Dyn , vol.2 , pp. 431-446
    • Venkat, K.1
  • 304
    • 84895775355 scopus 로고    scopus 로고
    • Solid-state fermentation of coconut kernel-cake as substrate for the production of lipases by the coconut kernel-associated fungus Lasiodiplodia theobromae VBE-1
    • Venkatesagowda B, Ponugupaty E, Barbosa AM, Dekker RF. 2015. Solid-state fermentation of coconut kernel-cake as substrate for the production of lipases by the coconut kernel-associated fungus Lasiodiplodia theobromae VBE-1. Ann Microbiol 65:129–42.
    • (2015) Ann Microbiol , vol.65 , pp. 129-142
    • Venkatesagowda, B.1    Ponugupaty, E.2    Barbosa, A.M.3    Dekker, R.F.4
  • 307
    • 84952789617 scopus 로고    scopus 로고
    • Bioconversion of papaya peel waste into vinegar using Acetobacter aceti
    • Vikas OV, Mridul U. 2014. Bioconversion of papaya peel waste into vinegar using Acetobacter aceti. Intl J Sci Res 3:409–11.
    • (2014) Intl J Sci Res , vol.3 , pp. 409-411
    • Vikas, O.V.1    Mridul, U.2
  • 308
    • 85026827813 scopus 로고    scopus 로고
    • Food loss and waste reduction as an integral part of a circular economy
    • Vilariño MV, Franco C, Quarrington C. 2017. Food loss and waste reduction as an integral part of a circular economy. Front Environ Sci 5:1–5.
    • (2017) Front Environ Sci , vol.5 , pp. 1-5
    • Vilariño, M.V.1    Franco, C.2    Quarrington, C.3
  • 309
    • 0032499596 scopus 로고    scopus 로고
    • Free radical-scavenging properties of olive oil polyphenols
    • Visioli F, Bellomo G, Galli C. 1998. Free radical-scavenging properties of olive oil polyphenols. Biochem Biophys Res Comm 247:60–4.
    • (1998) Biochem Biophys Res Comm , vol.247 , pp. 60-64
    • Visioli, F.1    Bellomo, G.2    Galli, C.3
  • 311
    • 14044258656 scopus 로고    scopus 로고
    • Pulsed electric field assisted extraction of juice from food plants
    • In, Barbosa-Canovas GV, Tapia MS, Cano MP, editors., New York, N.Y., CRC Press, p
    • Vorobiev E, Jemai AB, Bouzrara H, Lebovka NI, Bazhal MI. 2005. Pulsed electric field assisted extraction of juice from food plants. In: Barbosa-Canovas GV, Tapia MS, Cano MP, editors. Novel food processing technologies. New York, N.Y.: CRC Press. p 105–30.
    • (2005) Novel food processing technologies , pp. 105-130
    • Vorobiev, E.1    Jemai, A.B.2    Bouzrara, H.3    Lebovka, N.I.4    Bazhal, M.I.5
  • 312
    • 85060673756 scopus 로고    scopus 로고
    • Extraction of intercellular components by pulsed electric fields
    • In, Raso J, Heinz V, editors., New York, N.Y., Springer, p
    • Vorobiev E, Lebovka NI. 2006. Extraction of intercellular components by pulsed electric fields. In: Raso J, Heinz V, editors. Pulsed electric fields technology for the food industry. New York, N.Y.: Springer. p 153–93.
    • (2006) Pulsed electric fields technology for the food industry , pp. 153-193
    • Vorobiev, E.1    Lebovka, N.I.2
  • 313
    • 84875506632 scopus 로고    scopus 로고
    • High-throughput solid-phase microextraction in multi-well-plate format
    • Vuckovic D. 2013. High-throughput solid-phase microextraction in multi-well-plate format. Trends Anal Chem 45:136–53.
    • (2013) Trends Anal Chem , vol.45 , pp. 136-153
    • Vuckovic, D.1
  • 314
    • 77952139277 scopus 로고    scopus 로고
    • The effects of banana peel preparations on the properties of banana peel dietary fibre concentrate
    • Wachirasiri P, Julakarangka S, Wanlapa S. 2009. The effects of banana peel preparations on the properties of banana peel dietary fibre concentrate. Songklanakarin J Sci Technol 31:605–11.
    • (2009) Songklanakarin J Sci Technol , vol.31 , pp. 605-611
    • Wachirasiri, P.1    Julakarangka, S.2    Wanlapa, S.3
  • 315
    • 84881025482 scopus 로고    scopus 로고
    • Optimization of ultrasonic-assisted preparation of dietary fiber from corn pericarp using response surface methodology
    • Wang A, Wu L, Li X. 2013. Optimization of ultrasonic-assisted preparation of dietary fiber from corn pericarp using response surface methodology. J Sci Food Agric 93(12):2922–2926
    • (2013) J Sci Food Agric , vol.93 , Issue.12 , pp. 2922-2926
    • Wang, A.1    Wu, L.2    Li, X.3
  • 316
    • 33646127620 scopus 로고    scopus 로고
    • Recent advances in extraction of nutraceuticals from plants
    • Wang L, Weller CL. 2006. Recent advances in extraction of nutraceuticals from plants. Trends Food Sci Technol 17:300–12.
    • (2006) Trends Food Sci Technol , vol.17 , pp. 300-312
    • Wang, L.1    Weller, C.L.2
  • 317
    • 43849113101 scopus 로고    scopus 로고
    • Extraction optimization of watermelon seed protein using response surface methodology
    • Wani AA, Kaur D, Ahmed I, Sogi DS. 2008. Extraction optimization of watermelon seed protein using response surface methodology. LWT-Food Sci Technol 41:1514–20.
    • (2008) LWT-Food Sci Technol , vol.41 , pp. 1514-1520
    • Wani, A.A.1    Kaur, D.2    Ahmed, I.3    Sogi, D.S.4
  • 318
    • 64649098167 scopus 로고    scopus 로고
    • A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants
    • Wijngaard HH, Rößle C, Brunton N. 2009. A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants. Food Chem 116:202–7.
    • (2009) Food Chem , vol.116 , pp. 202-207
    • Wijngaard, H.H.1    Rößle, C.2    Brunton, N.3
  • 319
    • 0344951109 scopus 로고    scopus 로고
    • Apple peels as a value-added food ingredient
    • Wolfe KL, Liu RH. 2003. Apple peels as a value-added food ingredient. J Agric Food Chem 51:1676–83.
    • (2003) J Agric Food Chem , vol.51 , pp. 1676-1683
    • Wolfe, K.L.1    Liu, R.H.2
  • 320
    • 85046381347 scopus 로고
    • Available from, Accessed 2017 June 25.
    • WSDE (Washington State Department of Ecology). 1994. Pollution prevention in fruit and vegetable food processing industries. Available from: https://fortress.wa.gov/ecy/publications/publications/94056.pdf. Accessed 2017 June 25.
    • (1994) Pollution prevention in fruit and vegetable food processing industries
  • 321
    • 84889976698 scopus 로고    scopus 로고
    • The contribution of fruits and vegetables to human health
    • In, De la Rosa L, Alvarez-Parrilla E, Gonzalez-Aguilar G, editors., Ames, Iowa, Wiley-Blackwell Publishing, p
    • Yahia EM. 2010. The contribution of fruits and vegetables to human health. In: De la Rosa L, Alvarez-Parrilla E, Gonzalez-Aguilar G, editors. Fruit and vegetable phytochemicals: chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell Publishing. p 3–51.
    • (2010) Fruit and vegetable phytochemicals: chemistry, nutritional value and stability , pp. 3-51
    • Yahia, E.M.1
  • 323
    • 84875587501 scopus 로고    scopus 로고
    • Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying
    • Yan H, Kerr WL. 2013. Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying. J Sci Food Agric 93:1499–504.
    • (2013) J Sci Food Agric , vol.93 , pp. 1499-1504
    • Yan, H.1    Kerr, W.L.2
  • 324
    • 84914173874 scopus 로고    scopus 로고
    • Utilization of some vegetables and fruit waste as natural antioxidants
    • Zeyada NN, Zeitoum MAM, Barbary OM. 2008. Utilization of some vegetables and fruit waste as natural antioxidants. Alex J Food Sci Technol 5:1–11.
    • (2008) Alex J Food Sci Technol , vol.5 , pp. 1-11
    • Zeyada, N.N.1    Zeitoum, M.A.M.2    Barbary, O.M.3
  • 325
    • 57749105286 scopus 로고    scopus 로고
    • Ultrasonic-assisted extraction of epimedin C from fresh leaves of Epimedium and extraction mechanism
    • Zhang HF, Yang XH, Zhao LD, Wang Y. 2009. Ultrasonic-assisted extraction of epimedin C from fresh leaves of Epimedium and extraction mechanism. Innov Food Sci Emerg Technol 10:54–60.
    • (2009) Innov Food Sci Emerg Technol , vol.10 , pp. 54-60
    • Zhang, H.F.1    Yang, X.H.2    Zhao, L.D.3    Wang, Y.4
  • 326
    • 81455141414 scopus 로고    scopus 로고
    • Microwave assisted extraction of secondary metabolites from plants: current status and future directions
    • Zhang HF, Yang XH, Wang Y. 2011. Microwave assisted extraction of secondary metabolites from plants: current status and future directions. Trends Food Sci Technol 22:672–88.
    • (2011) Trends Food Sci Technol , vol.22 , pp. 672-688
    • Zhang, H.F.1    Yang, X.H.2    Wang, Y.3
  • 327
    • 0007962630 scopus 로고    scopus 로고
    • Solid-state production of beneficial fungi on apple processing wastes using glucosamine as the indicator of growth
    • Zheng Z, Shetty K. 1998. Solid-state production of beneficial fungi on apple processing wastes using glucosamine as the indicator of growth. J Agric Food Chem 46:783–7.
    • (1998) J Agric Food Chem , vol.46 , pp. 783-787
    • Zheng, Z.1    Shetty, K.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.