Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. y Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological, functionality and commercial applications: A review. Food Chemistry, 124(2), 411-421. doi: 10.1016/j.foodchem.2010.06.077
Esquivel, P. y Jiménez, V. (2012). Functional properties of coffee and coffee by-products. Food Research International, 46(2), 488-495. doi: 10.1016/j.foodres.2011.05.028
Federación Nacional de Cafeteros (FNC). (2017). Comportamiento de la industria cafetera colombiana 2017. Recuperado de https://bit.ly/3ql2D0f
Ferrari, V., Taffarel, S., Espinosa-Fuentes, E., Oliveira, M., Saikia, B. y Oliveira, L. (2019, enero). Chemical evaluation of by-products of the grape industry as potential agricultural fertilizers. Journal of Cleaner Production, 208, 297-306. doi: 10.1016/j.jclepro.2018.10.032
Figueroa, J. G., Borrás-Linares, I., Lozano-Sánchez, J. y Segura-Carretero, A. (2018a, diciembre). Comprehensive characterization of phenolic and other polar compounds in the seed and seed coat of avocado by HPLC-DAD-ESI-QTOF-MS. Food Research International, 105, 752-763. doi: 10.1016/j.foodres.2017.11.082
Figueroa, J. G., Borrás-Linares, I., Lozano-Sánchez, J. y Segura-Carretero, A. (2018b, abril). Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass Q-TOF. Food Chemistry, 245, 707-716. doi: 10.1016/j.food-chem.2017.12.011
Foo, K. y Hameed, B. (2009). Value-added utilization of oil palm ash: A superior recycling of the industrial agricultural waste. Journal of Hazardous Materials, 172(1-2), 523-531. doi: 10.1016/j.jhazmat.2009.07.091
Food and Agriculture Organization of the United Nations (FAO). (2013). Food wastage footprint: Impacts on natural resources. Summary report. Recuperado de http://www.fao.org/3/i3347e/i3347e.pdf
Food and Agriculture Organization of the United Nations (FAO). (2021). FAOSTAT. Datos sobre alimentación y agricultura. Recuperado de http://www.fao.org/faostat/es/
Friščić, M., Bucar, F. y Hazler P., K. (2016). LC-PDA-ESI-MSn analysis of phenolic and iridoid compounds from Globularia spp. Journal of Mass Spectrometry, 51(12), 1211-1236. doi: 10.1002/jms.3844
Garcés, R. y Martínez, S. (2007). Estudio del poder calorífico del bagazo de caña de azúcar en la industria azucarera de la zona de Risaralda (Tesis de grado). Universidad Tecnológica de Pereira. Recuperado de https://bit.ly/3dcFdGW
García-Mendoza, M., Paula, J., Paviani, L., Cabral, F. y Martínez-Correa, H. (2015). Extracts from mango peel by-product obtained by supercritical CO2 and pressurized solvent processes. LWT - Food Science and Technology, 62(1), 131-137. doi: 10.1016/j.lwt.2015.01.026
Gebregergs, A., Gebresemati, M. y Sahu, O. (2016). Industrial ethanol from banana peels for developing countries: Response surface methodology. Pacific Science Review A: Natural Science and Engineering, 18(1), 22-29. doi: 10.1016/j.psra.2016.06.002
Guangul, F., Sulaiman, S. y Ramli, A. (2014, diciembre). Study of the effects of operating factors on the resulting producer gas of oil palm fronds gasification with a single throat downdraft gasifier. Renewable Energy, 72, 271-283. doi: 10.1016/j.renene.2014.07.022
Gumienna, M., Szwengiel, A. y Górna, B. (2016). Bioactive components of pomegranate fruit and their transformation by fermentation processes. European Food Research and Technology, 242, 631-640.
Gutiérrez-Grijalva, E. P., Ambriz-Pére, D. L., Leyva-López, N., Castillo-López, R. I. y Heredia, J. B. (2016). Review: Dietary phenolic compounds, health benefits and bioaccessibility ALAN Archivos Latinoamericanos de Nutrición, 66(2).
Harsono, S., Grundmann, P. y Soebronto, S. (2014, febrero). Anaerobic treatment of palm oil mill effluents: potential contribution to net energy yield and reduction of greenhouse gas emissions from biodiesel production. Journal of Cleaner Production, 64, 619-627. doi: 10.1016/j.jclepro.2013.07.056
Heeger, A., Cagnazzo, A. y Cantergiani, E. (2017). Bioactives of coffee cherry pulp and its utilisation for production cascara beverage. Food Chemistry, 221, 969-975. doi: 10.1016/j.foodchem.2016.11.067
Hernández-Santos, B., Vivar-Vera, M., Rodríguez-Miranda, J., Herman-Lara, E., Torruco-Uco, J. G., Acevedo-Vendrell, O. y Martínez-Sánchez, C. (2015). Dietary fibre and antioxidant compounds in passion fruit (Passion edulis f. Flavicarpa) peel and depectinised peel waste. Journal Food Science Technology, 50(1), 268-274. doi: 10.1111/ijfs.12647
Ho, A., Carvalheiro, F., Duarte, L., Roseiro, L., Charalampopoulos, D. y Rastall, R. (2014). Production and purification of xylooligosaccharides from oil palm empty fruit bunch fibre by a non-isothermal process. Bioresource Technology, (152), 526-529. doi: 10.1016/j.biortech.2013.10.114
Hoekstra, A. y Hung, P. (2002, septiembre). Virtual water trade. A quantification of virtual water flows between nations in relation to international crop trade. Value of water research report series, 11. Recuperado de https://bit.ly/2NmVaiH
II Gera. (2007). Produção de etanol a partir de resíduos celulósicos. Workshop de gestão de energia e resíduos na agroindústria sucroalcooleira. Recuperado de https://bit.ly/3qkhcRT
Jahurul, M., Zaidul, I., Norulaini, N., Sahena, F., Jaffri, J. y Omar, A. (2014). Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats. CYTA-Journal of Food, 12(1), 97-103. doi: 10.1080/19476337.2013.801038
Jahurul, M., Zaidul, I., Ghafoor, K., Al-Juhaimi, F., Nyam, K., Norulaini, N., … y Mohd, A. (2015). Mango (Mangifera indica L.) by-products and their valuable components: A review. Food Chemestry, 183, 173-180. doi: 10.1016/j.food-chem.2015.03.046
Janzantti, N. S., Macoris, S. M., Garruti, S. D. y Monteiro, M. (2012). Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit. LWT - Food Science and Technology, 46(2), 511-518. doi: 10.1016/j.lwt.2011.11.016
Jiménez, A., Sierra, C., Rodríguez-Pulido, F., González-Miret, M., Heredia, F. y Osorio, C. (2011). Physicochemical characterization of gulupa (Passiflora edulis Sims. Fo edulis) fruit from Colombia during of ripening. Food Research International, 44(7), 1912-1918. doi: 10.1016/j.foodres.2010.11.007
Kaczmarczyk, M., Miller, M. y Freud, G. (2012). The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism, 61(8), 1058-1066. doi: 10.1016/j.metabol.2012.01.017
Khamsucharit, P., Laohaphatanalert, K., Gavinlertvatana, P., Sriroth, K. y Sangseethong, K. (2018). Characterization of pectin extracted from banana peels of different varieties. Food Science and Biotechnology, 27(3), 623-629. doi: 10.1007/s10068-017-0302-0
Khushairi, M. A., Abdullah, S. S. S., Roslan, A. M., Ariffin, H., Shirai, Y. y Hassan, M. A. (2014, febrero). Efficient utilization of oil palm frond for bio-based products and biorefinery. Journal of Cleaner Production, 65, 252-260. doi: 10.1016/j.jclepro.2013.10.007
Kosseva, M. y Webb, C. (eds.). (2013). Food industry wastes: Assessment and recuperation of commodities. Nueva York: Elsevier. doi: 10.1016/C2011-0-00035-2
Kulkarni, A. y Joshi, D. (2013). Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit international. International Food Research Journal, 20(2), 587-591.
Lacerda, L., Filho, M. da S. C., Bauab, T., Demiate, I., Colman, T., Andrade, M. y Schnitzler, E. (2015). The effects of heat-moisture treatment on avocado starch granules: Thermoanalytical and structural analysis. Journal of Thermal Analysis and Calorimetry, 120(1), 387-393. doi: 10.1007/s10973-014-3987-9
Читать дальше