A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals

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• 作者：Wee Ting Lai^a ; Nicholas M.H. Khong^a ; Sue Shan Lim^b ; Yen Yi Hee^b ; Biow Ing Sim^b ; Kah Yan Lau^b ; Oi Ming Lai^a ; ^c ; ^{omlai@upm.edu.my}
• 刊名：Trends in Food Science & Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：59
• 期：Complete
• 页码：148-160
• 全文大小：599 K
• 卷排序：59

文摘

Turning agricultural by-products into high quality food ingredients is a trend to combat food security problem. We overview the major types of existing products and current researches related to agricultural by-products. Different modification or processing methods for agricultural waste are covered in this paper. Safety concerns about the utilization of agricultural by-products are highlighted. Bioactivity in different agricultural by-products and their potential ways of fortification are put forward.