ORIGINAL RESEARCH
Published on 04 Sep 2026
Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks
doi 10.3389/fnut.2026.1894965
- 572 views
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Valorizing Food By-Products: Pathways to Sustainable Nutrition and Waste Reduction
Valorizing Food By-Products: Pathways to Sustainable Nutrition and Waste Reduction
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REVIEW
Published on 22 Jul 2026
From waste to nutrition: valorization strategies for surplus and ugly produce within the Food Use and Waste Hierarchy
doi 10.3389/fnut.2026.1868657
- 763 views
ORIGINAL RESEARCH
Published on 12 Jun 2026
Valorization of Ligusticum chuanxiong hydrosol via Eurotium cristatum biotransformation: mechanistic insights into flavor remodeling and functional enhancement
doi 10.3389/fnut.2026.1852271
- 1,353 views
ORIGINAL RESEARCH
Published on 11 Jun 2026
Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and functional properties
doi 10.3389/fnut.2026.1856957
- 1,156 views
ORIGINAL RESEARCH
Published on 03 Feb 2026
Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality
doi 10.3389/fnut.2025.1740355
- 1,971 views
- 2 citations
ORIGINAL RESEARCH
Published on 17 Dec 2025
Phytochemical profiling and bioactive potential of bael gum using UHPLC-Q-TOF-MS: a novel nutraceutical source
doi 10.3389/fnut.2025.1720060
- 2,282 views
- 1 citation
ORIGINAL RESEARCH
Accepted on 02 Sep 2026
Characterization and anti-oxidant properties of powder from differently dried beetroot (Beta vulgaris L.) slices
- 104 views
