A literature review on adding value to solid residues: egg shells

Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology

Proposals for the residues recovery: Orange waste as raw material for new products

Changes in carotenoids during processing and storage of pumpkin puree

Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology

Green banana (Musa cavendishii) flour obtained in spouted bed – Effect of drying on physico-chemical, functional and morphological characteristics of the starch