Recovery of biomolecules from food wastes--a review.

Abstract

Food wastes are produced by a variety of sources, ranging from agricultural operations to household consumption. About 38% occurs during food processing. At present, the European Union legislation encourages the exploitation of co-products. This valorisation can be achieved through the extraction of high-value components such as proteins, polysaccharides… (More)
DOI: 10.3390/molecules190914821

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