ReviewNutrients2018
Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods.
Review in Nutrients, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
33 citing papers in PubMed.
- Agri-Food By-Products in Dairy Sector a Review Focused on Phytochemicals, Extraction Methods Health Benefits and Applications.Foods (Basel, Switzerland) · 2026Review
- Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties.Foods (Basel, Switzerland) · 2025Article
- Enhancing Human Health Through Nutrient and Bioactive Compound Recovery from Agri-Food By-Products: A Decade of Progress.Nutrients · 2025Review
- Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient.Foods (Basel, Switzerland) · 2025Article
- Nutritional and Chemical Characterization of Red and Purple Potatoes Peels: A Polyphenol-Rich By-Product.Foods (Basel, Switzerland) · 2025Article
- The Potential of Lactic Acid Bacteria and Dairy By-Products in ControllingMicroorganisms · 2025Review
- Effect of olive leaf extract on the quality of Cantal cheese.Food chemistry: X · 2024Article
- Advanced Extraction Techniques Combined with Natural Deep Eutectic Solvents for Extracting Phenolic Compounds from Pomegranate (International journal of molecular sciences · 2024Article
- Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Foods (Basel, Switzerland) · 2024Article
- Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam.Foods (Basel, Switzerland) · 2023Article
- Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability.Antioxidants (Basel, Switzerland) · 2023Review
- Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Foods (Basel, Switzerland) · 2023Article
- Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits.International journal of food science · 2023Article
- Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties.Molecules (Basel, Switzerland) · 2022Review
- Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties.Molecules (Basel, Switzerland) · 2022Review
- Phenolic Compound Profile by UPLC-MS/MS and Encapsulation with Chitosan ofMolecules (Basel, Switzerland) · 2022Article
- Comparison of methods to estimate ruminal degradation and intestinal digestibility of protein in hydrolyzed feather meal with or without blood.JDS communications · 2022Article
- Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes.Nutrients · 2022Article
- Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry.Foods (Basel, Switzerland) · 2021Article
- Phenolic Compounds in Calafate Berries Encapsulated by Spray Drying: Neuroprotection Potential into the Ingredient.Antioxidants (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers' attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
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Registered trials
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