AwadAMKumarPIsmail-FitryMR, et al. (2021) Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant. Antioxidants (Basel, Switzerland)10(9): 1465.
2.
BeyaMMNetzelMESultanbawaY, et al. (2021) Plant-based phenolic molecules as natural preservatives in comminuted meats: A review. Antioxidants (Basel, Switzerland)10(2): 263.
3.
BhardwajKNajdaASharmaR, et al. (2022) Fruit and vegetable peel-enriched functional foods: Potential avenues and health perspectives. Evidence-based Complementary and Alternative Medicine: ECAM2022: 8543881.
4.
ÇavdaroğluEBüyüktaşDFarrisS, et al. (2023) Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics. Food Hydrocolloids135(2): 108136.
5.
DinaniSTBroekemaNLBoomR, et al. (2023) Investigation potential of hydrocolloids in meat analogue preparation. Food Hydrocolloids135(2): 108199.
6.
DoriaEBoncompagniEMarraA, et al. (2021) Polyphenols extraction from vegetable wastes using a green and sustainable method. Frontiers in Sustainable Food Systems5: 690399.
7.
GawkowskaDCybulskaJZdunekA (2018) Structure-related gelling of pectins and linking with other natural compounds: A review. Polymers10(7): 762.
8.
JangJLeeDW (2024) Advancements in plant based meat analogs enhancing sensory and nutritional attributes. NPJ Science of Food8(1): 50.
9.
LauKQSabranMRShafieSR (2021) Utilization of vegetable and fruit by-products as functional ingredient and food. Frontiers in Nutrition8: 661693.
10.
MaYChenF (2023) Plant protein heat-induced gels: Formation mechanisms and regulatory strategies. Coatings13(11): 1899.
11.
Olvera-AguirreGPiñeiro-VázquezÁTSanginés-GarcíaJR, et al. (2023) Using plant-based compounds as preservatives for meat products: A review. Heliyon9(6): e17071.
12.
PatelDNayakNKChauhanP (2023) Recent developments in restructured meat products. The Pharma Innovation Journal12(12S): 1124–1129.
13.
RâpăMDarie-NițăRNComanG (2024) Valorization of fruit and vegetable waste into sustainable and value-added materials. Waste2(3): 258–278.
14.
RenZLiZHuZ, et al. (2024) Recent insights into bonding technologies in restructured meat production: A review. Food Chemistry: X23(10): 101712.
15.
SamadAAlamANKumariS, et al. (2024) Modern concepts of restructured meat production and market opportunities. Food Science of Animal Resources44(2): 284–298.
16.
Tsirigotis-ManieckaMGórskaEMazurek-HołysA, et al. (2024) Unlocking the potential of food waste: A review of multifunctional pectins. Polymers16(18): 2670.