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Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

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Gurpreet Kaur Dhillon, Amardeep Kour & Bong M. Salazar. (2023) Potential of Pleurotus ostreatus as a novel protein source in rice-millet-based gluten-free muffins. Cogent Food & Agriculture 9:1.
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Muhammad Tauseef Sultan, Muhammad Junaid Anwar, Muhammad Imran, Ijaz Khalil, Farhan Saeed, Shahzadi Neelum, Suliman A. Alsagaby, Waleed Al Abdulmonem, Mohamed A. Abdelgawad, Muzzamal Hussain, Ahmed H. El-Ghorab, Maryam Umar & Entessar Al Jbawi. (2023) Phytochemical profile and pro-healthy properties of Terminalia chebula: A comprehensive review. International Journal of Food Properties 26:1, pages 526-551.
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Nathalie van Walraven & Aliza Hannah Stark. (2023) From food waste to functional component: Cashew apple pomace. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Eunice Tranquilino-Rodríguez, Héctor E. Martínez-Flores, José O. Rodiles-López & Guillermo C.G. Martínez-Avila. (2021) Effect of two dehydration processes on extracts from Opuntia atropes and characterization of polyphenolic compounds by ultra high-resolution liquid chromatograph coupled with mass spectrometry. CyTA - Journal of Food 19:1, pages 805-813.
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João P. Trigo, Elisabete M. C. Alexandre, Jorge A. Saraiva & Manuela E. Pintado. (2020) High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products. Critical Reviews in Food Science and Nutrition 60:8, pages 1388-1416.
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Raimondo Gaglio, Lorenza La Rosa, Graziella Serio, Giuseppe Mannino, Antonio Alfonzo, Elena Franciosi, Luca Settanni & Carla Gentile. (2023) Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds. Innovative Food Science & Emerging Technologies 90, pages 103517.
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Abdul Muiz, Iveta Klojdová & Constantinos Stathopoulos. (2023) Utilization of by-products for preparation of Pickering particles. European Food Research and Technology 249:12, pages 3069-3083.
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Zuzana Ciesarová, Kristína Kukurová, Viera Jelemenská, Jana Horváthová, Janka Kubincová, Miona Belović & Aleksandra Torbica. (2023) Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits. Foods 12:17, pages 3170.
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Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, Florina Stoica, Alexandru Usturoi, Vlad Nicolae Arsenoaia, Ioana Cristina Crivei, Alina Narcisa Postolache, Florin Daniel Lipșa, Feodor Filipov, Andreea Mihaela Florea, Mihai Alexandru Chițea & Ioan Sebastian Brumă. (2023) Application of Agri-Food By-Products in the Food Industry. Agriculture 13:8, pages 1559.
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Yifeng Lu, Lu Zhang & Maarten A.I. Schutyser. (2023) Linking particle morphology and functionality of colloid-milled dietary fibre concentrates from various plant sources. LWT 186, pages 115206.
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Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu, Congying Han, Lei Wang, Mingxiong Tan, Yuan Chen & Ning Xin. (2023) Effects of barley seedling powder on rheological properties of dough and quality of steamed bread. Food Science and Technology International.
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Muhammad Asif, Tahreem Javaid, Zafar Ullah Razzaq, Muhmmad Kashif Iqbal Khan, Abid Aslam Maan, Saria Yousaf, Ayesha Usman & Sidra Shahid. (2023) Sustainable utilization of apple pomace and its emerging potential for development of functional foods. Environmental Science and Pollution Research.
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Anna Krajewska & Dariusz Dziki. (2023) Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review. International Agrophysics 37:3, pages 245-264.
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Jolita Jagelaviciute, Guste Staniulyte, Dalia Cizeikiene & Loreta Basinskiene. (2023) Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making. Plant Foods for Human Nutrition 78:2, pages 307-313.
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Adebola O Oladunjoye, Ishola K Olawuyi & Taofeek A Afolabi. (2023) Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum ( Spondias mombin L) bagasse . Food Science and Technology International, pages 108201322311765.
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Dorota Gumul, Wiktor Berski & Tomasz Zięba. (2023) The Influence of Fruit Pomaces on Nutritional, Pro-Health Value and Quality of Extruded Gluten-Free Snacks. Applied Sciences 13:8, pages 4818.
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L. V. Zaytseva, E. V. Mazukabzova & M. N. Bogachuk. (2023) Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze. Food systems 6:1, pages 117-125.
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Hao Zhang, Antonio Dario Troise, Shangde Sun & Vincenzo Fogliano. (2023) The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps. LWT 173, pages 114238.
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Beatriz Rodríguez-Martínez, Aloia Romaní, Beatriz Gullón & Remedios Yáñez. 2023. Fruit and Vegetable Waste Utilization and Sustainability. Fruit and Vegetable Waste Utilization and Sustainability 1 18 .
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Yifeng Lu, Tessa Kokje, Maarten A.I. Schutyser & Lu Zhang. (2022) The effect of colloid milling on the microstructure and functional properties of asparagus dietary fibre concentrates. LWT 169, pages 114013.
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Leticia Kahler Stragliotto, Gabriel Tonin Ferrari & Viviani Ruffo de Oliveira. (2022) Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour. International Journal of Food Science & Technology 57:9, pages 5689-5697.
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Antónia Macedo, Tânia Gomes, Carlos Ribeiro, Margarida Moldão-Martins, Elizabeth Duarte & Vítor D. Alves. (2022) Membrane Technology for Valorization of Mango Peel Extracts. Foods 11:17, pages 2581.
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Cristina Gallego, Mayara Belorio, Priscila Guerra‐Oliveira & Manuel Gómez. (2022) Effects of adding chickpea and chestnut flours to layer cakes. International Journal of Food Science & Technology 57:8, pages 4840-4846.
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