Читать книгу Alternativas de aprovechamiento de los residuos en la agroindustria - Luis Octavio González Salcedo - Страница 32
Referencias
ОглавлениеAchinas, S., Krooneman, J. y Euverink, G. J. W. (2019). Enhanced biogas production from the anaerobic batch treatment of banana peels. Engineering, 5(5), 970-978. doi:10.1016/j.eng.2018.11.036
Ajila, C. M., Aalami, M., Leelavathi, K. y Rao, U. P. (2010). Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11(1), 219-224. doi: 10.1016/j.ifset.2009.10.004
Albishi, T., John, J. A., Al-Khalifa, A. S. y Shahidi, F. (2013). Phenolic content and antioxidant activities of selected potato varieties and their processing by-products. Journal of Functional Foods, 5(2), 590-600. doi: 10.1016/j.jff.2012.11.019
Altemimi, A., Watson, D. G., Choudhary, R., Dasari, M. R. y Lightfoot, D. A. (2016). Ultrasound assisted extraction of phenolic compounds from peaches and pumpkins. PLOS ONE, 11(2), e0148758. doi: 10.1371/journal.pone.0148758
Alves, I., Magnani, M., Medeiros, F., Sabino, K., Souza, J. de y Queiroga-Neto, V. (2017). Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill) seeds. International Journal of Food Properties, 20(1), 279-289. doi: 10.1080/10942912.2017.1295259
Anastopoulos, I. y Kyzas, G. (2014). Agricultural peels for dye adsorption: A review of recent literature. Journal of Molecular Liquids, 200(Parte B), 381-389. doi: 10.1016/j.molliq.2014.11.006
Andrade, K. S., Gonçalvez, R. T., Maraschin, M., Ribeiro-do-Valle, R. M., Martínez, J. y Ferreira S. R. (2012, enero). Supercritical fluid extraction from spent coffee grounds and coffee husks: antioxidant activity and effect of operational variables on extract composition. Talanta, 88, 544-552. doi: 10.1016/j.talanta.2011.11.031
Andrade, M. A., Lima, V., Sanches, A., Vilarinho, F., Conceição, M., Khwaldia, K. y Ramos, F. (2019, abril). Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications? Trends in Food Science & Technology, 86, 68-84. doi: 10.1016/j.tifs.2019.02.010
Antolín G., G. (2012). Aprovechamiento integral de la biomasa. Concepto de biorrefinería [Presentación Power Point]. Madrigal de la Altas Torres, España: Centro Tecnológico Cartif. Recuperado de https://bit.ly/30ahSO8
Anwar, Z., Gulfraz, M. e Irshad, M. (2014). Agro-industrial lignocellulosic biomass as key to unlock the future bio-energy: A brief review. Journal of Radiation Research and Applied Sciences, 7(2), 163-173. doi: 10.1016/j.jrras.2014.02.003
Asociación de Cultivadores de Caña de Azúcar de Colombia (Asocaña). (2018). Informe anual 2017-2018. Aspectos generales del sector agroindustrial de la caña y Anexos estadísticos. Recuperado de https://bit.ly/3b3P7rt
Atnaw, S. M., Sulaiman, S. A. y Yusup, S. (2013, noviembre). Syngas production from downdraft gasification of oil palm fronds. Energy, 61, 491-501. doi: 10.1016/j.energy.2013.09.039
Ayala-Zavala, J. F., Vega-Vega, V., Rosas-Domínguez, C., Palafox-Carlos, H., Villa- Rodríguez, J. A., Siddiqui, W., … y González-Aguilar, G. A. (2011, agosto). Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International, 44(7), 1866-1874. doi: 10.1016/J.FOODRES.2011.02.021
Balandran-Quintana, R. R. (2018). Recovery of proteins from cereal processing by-products. En C. Galanakis (ed.), Sustainable recovery and reutilization of cereal processing by-products (pp. 125-157). Kidlington, UK: Elsevier. doi: 10.1016/B978-0-08-102162-0.00005-8
Banerjee, J., Singh, R., Vijayaraghavan, R., MacFarlane, D., Patti, A. F. y Arora, A. (2016, junio). Bioactives from fruit processing wastes: Green approaches to valuable chemicals. Food Chemistry, 225, 10-22. doi: 10.1016/j.food-chem.2016.12.093
Bhatnagar, A, Sillanpää, M. y Witek-Krowiak, A. (2015, junio). Agricultural waste peels as versatile biomass for water purification - A review. Chemical Engineering Journal, 270, 244-271. doi: 10.1016/J.Cej.2015.01.135
Bloom, A. J. (2010). Assimilation of Inorganic Nutrients. En L. Taiz, E. Zeiger, I. M. Møller y A. Murphy (eds.), Plant physiology and development (pp. 360-361). Massachusets: Publishers Sunderland.
Bonilla, H. V, Ferreira, D. W. y Freitas, S. R. (2014, agosto). Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds. Bioresource Technology, 166, 142-150. doi: 10.1016/j.biortech.2014.05.031
Boucqué, C. H. V. y Fiems, L. O. (1988). II. 4. Vegetable by-products of agro-industrial origin. Livestock Production Science, 19(1-2), 97-135. doi: 10.1016/0301-6226(88)90087-5
Builders, P. F., Nnurum, A., Mbah, C. C., Attama, A. A. y Manek, R. (2010). The physicochemical and binder properties of starch from Persea americana Miller (Lauraceae). Starchl, 62(6), 309-320. doi: 10.1002/star.200900222
Calderón-Oliver, M., Escalona-Buendía, H. B., Medina-Campos, O. N., Pedraza- Chaverri, J., Pedroza-Islas, R. y Ponce-Alquicira, E. (2016, enero). Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts. LWT - Food Science and Technology, 65, 46-52. doi: 10.1016/j.lwt.2015.07.048
Cardoso, L., Serrano, C., Quintero, E., López, C., Medrano, R. y Martínez de la Ossa, E. (2013). High pressure extraction of antioxidants from Solanum stenotomun peel. Molecules, 18(3), 3137-3151. doi: 10.3390/molecules18033137
Castro-Vargas, H. I., Ballesteros V., D., Ortega B., J., Morantes M., S. J., Aristizabal G., F. y Parada-Alfonso, F. (2019). Bioactive phenolic compounds from the agroindustrial waste of Colombian mango cultivars ‘Sugar Mango’ and ‘Tommy Atkins’ - An alternative for their use and valorization. Antioxidants, 8(2), 41. doi: 10.3390/antiox8020041
Ceballos, Y., Figueroa, A., Giraldo, G., Gómez, M., Motaño, D., Velasco, A., Mazo, R., Martínez, H. y Vanegas, M. (2016). Elaboración de pan con adición de harina de orujo de uva isabella (Vitis labruca) como componente funcional. Agronomía Colombiana, XXXVI (Suplemento), 1046-1050.
Cerniauskiene, J., Kulaitiene, J., Danilcenko, H. y Jarienė, E. (2014). Pumpkin fruit flour as a source for food enrichment in dietary fiber not bot. Horti Agrobo, 42(1), 19-23. doi: 10.15835/nbha4219352
Chakraverty, A. y Singh, R. P. (2014). Postharvest tecnology and food process enginnering. Boca Ratón, FL: CRC Press.
Chang, S. (2014, marzo). An overview of empty fruit bunch from oil palm as feedstock for bio-oil production. Biomass and Energy, 62, 141-181. doi: 10.1016/j.biombioe.2014.01.002
Chel-Guerrero, L., Barbosa-Martín, E., Martínez-Antonio, A., González-Mondragón, E. y Betancur-Ancona, D. (2016, mayo). Some physicochemical and rheological properties of starch isolated from avocado seeds. International Journal of Biological Macromolecules, 86, 302-308. doi: 10.1016/j.ijbiomac.2016.01.052
Chemat, F., Vian, M. y Cravotto, G. (2012). Green extraction of natural products: concept and principles. International Journal of Molecular Sciences, 13 (7), 8615-8627. doi: 10.3390/ijms13078615
Comisión Económica para América Latina y el Caribe (Cepal). (2015). Bioeconomía: nuevas oportunidades para la agricultura. Recuperado de https://bit.ly/3qiabkA
Crawshaw, R. (2009). Food industry co-products as animal feeds. En K. Waldron (ed.), Handbook of waste management and co-product recovery in food processing(vol. 2, pp. 391-411). Boca Ratón, FL: CRC Press. doi: 10.1533/9781845697051.3.391
Departamento Administrativo Nacional de Estadística (Dane). (2016). Encuesta Nacional Agropecuaria ENA 2015. Recuperado de https://bit.ly/3qvRUA4
Departamento Administrativo Nacional de Estadística (Dane). (2017). Boletín técnico. Encuesta Nacional Agropecuaria (ENA) 2017. Recuperado de https://bit.ly/3qkeI61
de Silva, J. K., Cazarin, C., Batista, A. y Maróstica, M. Jr. (2014). Effects of passion fruit (Passiflora edulis) byproduct intake in antioxidant status of wistar rats tissues. LWT - Food Science and Technology, 59(2), 1213-1219. doi: 10.1016/j.lwt.2014.06.060
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
Lima, S., Regina, S., Ferreira, S., Vitali, L. y Mara, J. (2019, octubre). May the superfruit red guava and its processing waste be a potential ingredient in functional foods? Food Research International, 155, 451-451. doi: 10.1016/j.foodres.2018.10.053
Liu, S., Yang, F., Zhang, C., Ji, H., Hong, P. y Deng, C. (2012). Optimization of process parameters for supercritical carbon dioxide extraction of Passiflora seed oil by response surface methodology. The Journal of Superscript Fluids, 48(1), 9-14. doi: 10.1016/j.supflu.2008.09.013
Liu, X., Yan, X., Bi, J., Liu, J., Zhou, M., Wu, X. y Chen, Q. (2018). Determination of phenolic compounds and antioxidant activities from peel, flesh, seed of guava (Psidium guajava L.). Electrophoresis, 39 (13), 1654-1662.
López-Mejía, N., Andrade-Mahecha, M. y Martínez-Correa, H. A. (2016). Harina de zapallo: caracterización y uso como ingrediente funcional en el desarrollo de espagueti. Agronomía Colombiana, 1(Suplemento), S1100-S1103.
López-Mejía, N., Martínez-Correa, H. A. y Andrade-Mahecha, M. M. (2019). Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life. Journal of Food Science and Technology, 56(11), 5046-5055 doi: 10.1007/s13197-019-03977-2
López-Vargas, J., Fernández-López, J., Pérez-Álvarez, J. y Viuda-Martos, M. (2013). Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Research International, 51(2), 756-763. doi: 10.1016/j.foodres.2013.01.055
López-Vargas, J., Fernández-López, J., Pérez-Álvarez, J. y Viuda-Martos, M. (2014). Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Science, 97(2), 270-276. doi: 10.1016/j.meatsci.2014.02.010
Macagnan, T., Silva, L. y Hecktheuer, H. (2016, julio). Dietary fibre: The scientific search for a definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds. Food Research International, 85, 144-154. doi: 10.1016/j.foodres.2016.04.032
Malacrida, C. y Jorge, N. (2012). Yellow passion fruit seed oil (Passiflora edulis f. flavicarpa): physical and chemical characteristics. Brazilian Archives of Biology and Technology, 55(1), 127-134. doi: 10.1590/S1516-89132012000100016
Marques, S., d. S., Libonati, R., Sabba-Srur, A., Luo, R., Shejwalkar, P., Hara, K., … y Smithf, R. (2016). Evaluation of the effects of passion fruit peel flour (Passiflora edulis fo. flavicarpa) on metabolic changes in HIV patients with lipodystrophy syndrome secondary to antiretroviral therapy. Revista Brasileira de Farmacognosia, 26(4), 420-426. doi: 10.1016/j.bjp.2016.03.002
Martínez, R., Torres, P., Meneses, M., Figueroa, J., Pérez-Álvarez, J. y Viuda-Martos, M. (2012). Chemical, technological and in vitro antioxidant properties of mango, guava pineapple and passion fruit dietary fibre concéntrate. Food Chemistry, 135(3), 1520-1526. doi: 10.1016/j.foodchem.2012.05.057
Melgar, B., Dias, M., Ciric, A., Sokovic, M., García-Castello, E., Rodríguez-López, A., ... y Ferreira, I. (2018, octubre). Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants. Industrial Crops and Products, 111, 212-218. doi: 10.1016/j.indcrop.2017.10.024
Méndez, M. R. (1995). Aprovechamiento de subproductos agropecuarios. Bogotá: Universidad a Distancia (UNISUR).
Milani, L. P. G., García, N. O. S., Morais, M. C., Dias, A. L. S., Oliveira, N. L. y Conceic, E. C. (2018). Extract from byproduct Psidium guajava standardized in ellagic acid: Additivation of the in vitro photoprotective efficacy of a cosmetic formulation. Revista Brasileira de Farmacognosia, 28(6), 92-696. doi: 10.1016/j.bjp.2018.08.005
Ministerio de Agricultura y Desarrollo Rural. (s. f.). Acuerdo de competitividad para la cadena productiva de la mora en Colombia. Recuperado de https://bit.ly/3nmkHX8
Ministerio de Agricultura y Desarrollo Rural. (2017a). Agronet: Uva. Bogotá: Red de información y comunicación del sector agropecuario colombiano (Agronet). Recuperado de https://bit.ly/3eBHzxS
Ministerio de Agricultura y Desarrollo Rural. (2017b). Agronet: Arroz mecanizado. Bogotá: Red de información y comunicación del sector agropecuario colombiano (Agronet). Recuperado de https://bit.ly/3sU7cPI
Ministerio de Agricultura y Desarrollo Rural. (2020). Sistema de información de gestión y desempeño de las organizaciones de cadenas (SIOC). Recuperado de https://sioc.minagricultura.gov.co/
Molina-Hernández, J. B., Martínez-Correa, H. A. y Andrade-Mahecha, M. M. (2019). Potencial agroindustrial del epicarpio de maracuyá como ingrediente alimenticio activo. Información Tecnológica, 30(2), 245-256. doi: 10.4067/S0718-07642019000200245
Monrroy, M., Rueda, L., Aparicio, A. L. y García, J. R. (2019). Fermentation of Musa paradisiaca peels to produce citric acid. Journal of Chemistry, ID 8356712. doi: 10.1155/2019/8356712
Morais, L., Teixeira, E., Pontes, S., Pinto, V., Wilane, R., Montenergo, I. y Gomes, C. (2014). Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chemistry, (143), 398-404. doi: 10.1016/j.foodchem.2013.08.001
Motghare, K., Rathod, A., Wasemar, K. y Labhsetwar, N. (2016). Comparative study of different waste biomass for energy application. Waste Management, 47(Parte A), 40-45. doi: 10.1016/j.wasman.2015.07.032
Murthy, P. y Naidu, M. (2012, septiembre). Sustainable management of coffee industry by-products and value addition - A review. Resources, Conservation and Recycling, 66, 45-58. doi: 10.1016/j.resconrec.2012.06.005
Nagarajan, J., Prasad, N., Nagasundara, R., Eshwaraiah, M., Galanakis, C. y Wei, C. (2019, mayo). A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies. Food Chemistry, 296, 47-55. doi: 10.1016/j.foodchem.2019.05.135
Naik, S. (2010). Production of first and second generation biofuels: A comprehensive review. Renewable and Sustainable Energy Riviews, 14(2), 578-597. doi: 10.1016/j.rser.2009.10.003
Narváez-Cuenca, C. E., Inampues-Charfuelan, M. L., Hurtado-Benavides, A. M., Parada-Alfonso, F. y Vincken, J. P. (2020, junio). The phenolic compounds, tocopherols, and phytosterols in the edible oil of guava (Psidium guava) seeds obtained by supercritical CO2 extraction. Journal of Food Composition and Analysis, 89, 103467. doi: 10.1016/j.jfca.2020.103467
Narváez-Cuenca, C., Vincken, J., Zheng, C. y Gruppen, H. (2013). Diversity of (dihydro) hydroxycinnamic acid conjugates in Colombian potato tubers. Food Chemistry, 139(1-4), 1087-1097. doi: 10.1016/j.foodchem.2013.02.018
Nascimento, E. M. G. C., Mulet, A., Ramírez Ascheric, J. L., Carvalho, C. y Cárcel, J. A. (2016, febrero). Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering, 170, 108-118. doi: 10.1016/j.jfoodeng.2015.09.015
Nieto G., V. M. y Niño S., T. C. (2018). Archivos de economía. Cadena productiva de productos hortofrutícolas estructura, comercio internacional y protección. Bogotá: Departamento Nacional de Planeación (DNP). Recuperado en https://bit.ly/3gEDwDA
Nizami, A., Rehan, M., Waqas, M., Naqvi, M., Ouda, O., Shahzad, K. y Pant, D. (2017, octubre). Waste biorefineries: Enabling circular economies in developing countries. Bioresource Technology, 241, 1101-1117. doi: 10.1016/j.biortech.2017.05.097
Ofori-Boateng, C., Lee, K. y Saad, B. (2014, mayo). A biorefinery concept for simultaneous recovery of cellulosic ethanol and phenolic compounds from oil palm fronds: Process optimization. Energy Conversion and Management, 81, 192-200. doi: 10.1016/j.enconman.2014.02.030
Oliveira, D., Angonese, M., Gomes, C. y Ferreira, S. (2016, mayo). Valorization of passion fruit (Passiflora edulis sp.) by products: Sustainable recovery and biological activities. The Journal of Supercritical Fluids, 111, 55-62. doi: 10.1016/j.supflu.2016.01.010
Padalino, L., Mastromatteo, M., Lecce, L., Cozzolino, F. y del Nobile, M. (2013). Manufacture and characterization of gluten free spaghetti enriched with vegetable flour. Journal of Cereal Science, 57(3), 333-342. doi: 10.1016/j.jcs.2012.12.010
Pantoja-Chamorro, A., Hurtado-Benavides, A. y Martínez-Correa, H. (2017a). Caracterización de aceite de semillas de maracuyá (Passiflora edulis) procedentes de residuos agroindustriales obtenidos con CO2 supercrítico. Acta Agronómica, 66(2), 178-185. doi: 10.15446/acag.v66n2.57786
Pantoja-Chamorro, A., Hurtado-Benavides, A. y Martínez-Correa, H. (2017b). Evaluación del rendimiento, composición y actividad antioxidante de aceite de semillas de mora (Rubus glaucus). Extraído con CO2 supercrítico. Información Tecnológica, 28(1), 35-46. doi: 10.4067/S0718-07642017000100005
Parveen, J., Saheed, O. K. y Zahangir, A. (2012). Bio-valorization potential of banana peels (Musa sapientum): An overview. Asian Journal of Biotechnology, 4(1), 1-14. doi: 10.3923/ajbkr.2012.1.14
Pasquel R., L. J., Machado, A. P. da F., Barbero, G. F., Rezende, C. A. y Martínez, J. (2014, octubre). Extraction of antioxidant compounds from blackberry (Rubus sp.) bagasse using supercritical CO2 assisted by ultrasound. The Journal of Supercritical Fluids, 94, 223-233. doi: 10.1016/j.supflu.2014.07.019
Pathak, P. D., Mandavgane, S. A. y Kulkarni, B. D. (2016). Valorization of banana peel: A biorefinery approach. Reviews in Chemical Engineering, 32(6), 651-666. Doi: 10.1515/revce-2015-0063.
Poggi-Varaldo, H., Munoz-Paez, K., Escamilla-Alvarado, C., Robledo-Narváez, P., Ponce-Noyola, M., Calva-Calva, G. y Rinderknecht-Seijas, N. (2014). Biohydrogen, biomethane and bioelectricity as crucial components of biorefinery of organic wastes: A review. Waste Management & Research, 32(5), 353-365. doi: 10.1177/0734242X14529178
Pomeranz, Y. (1985). Functional properties of food components. Orlando, FL: Academic Press.
Quintana, G., Arroyave, M. y Suárez, D. (2008). Obtención de pulpa a partir de los residuos de palma africana pretratados con steam explosión. Ponencia presentada en el V Congreso Iberoamericano de Investigación en Celulosa y Papel. CIADICYP, Guadalajara, Jalisco. Recuperado de https://bit.ly/2NmMKb6
Quintero, V., Kafarov, V., Barajas, C. Castillo, E. y Mesa G., L. (2009). Estimación de la capacidad de producción de bioetanol de segunda generación en la agroindustria azucarera colombiana. Revista Centro Azúcar, 36(1), 36-41.
Ramírez, V. y Suárez, O. E. (2010). Revalorización de residuos en las cadenas de valor de las industrias frutícolas en Manizales. Vector, (5), 93-102.
Ranganath, K. G., Shivashankara, K. S., Roy, T. K., Dinesh, M. R., Geetha, G. A., Pavithra, K. C. y Ravishankar, K. V. (2018). Profiling of anthocyanins and carotenoids in fruit peel of different colored mango cultivars. Journal of Food Science and Technology, 55(11), 4566-4577. doi: 10.1007/s13197-018-3392-7
Reddy, N. y Yang, Y. (2005). Biofibers from agricultural by-products for industrial applications. Trends and Biotechnology, 23(1), 22-27. doi: 10.1016/j.tibtech.2004.11.002
Rezig, L., Chouaibi, M., Msaada, K. y Hamdi, S. (2012). Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil. Industrial Crops and Products, 37(1), 82-87. doi: 10.1016/j.indcrop.2011.12.004
Rincón, S. (2009). Generación energética a partir de biomasa residual colombiana. Foro de innovación “Environment for Life”, Universidad Nacional de Colombia -Sede Bogotá.
Rodríguez, V. N. y Zambrano, D. A. (2010, marzo). Los subproductos del café: Fuente de energía renovable. Avances Técnicos Cenicafé, (393), 1-8. Recuperado de https://bit.ly/3vqS661
Rojas-Garbanzo, C., Zimmermann, B., Schulze-Kaysers, N. y Schieber, A. (2016). Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. ‘Criolla’) by ultra-high-performance liquid chromatography with diode array and mass spectrometric detection. Food Research International, 100(3), 445-453. doi: 10.1016/j.foodres.2016.12.004
Różyło, R., Gawlik-Dziki, U., Dziki, D., Jakubczyk, A., Karaś, M. y Różyło, K. (2014). Wheat bread with pumpkin (Cucurbita maxima L.) pulp as a functional food product. Food Technology & Biotechnology, 52(4), 430-438. doi: 10.17113/ftb.52.04.14.3587
Saavedra, J., Córdova, A., Navarro, R., Díaz-Calderón, P., Fuentealba, C., Astudillo-Castro, C., … y Galvez, L. (2017, abril). Industrial avocado waste: Functional compounds preservation by convective drying process. Journal of Food Engineering, 198, 81-90. doi: 10.1016/j.jfoodeng.2016.11.018
Saavedra, M., Aires, A., Dias, C., Almeida, J., de Vasconcelos, M., Santos, P. y Rosa, E. (2015). Evaluation of the potential of squash pumpkin by-products (seeds and shell) as sources of antioxidant and bioactive compounds. Journal of Food Science and Technology, 52(2), 1008-1015. doi: 10.1007/s13197-013-1089-5
Sagwan, S., Rao, D. y Sharma, R. (2010). Phytochemical evaluation and quantification of primary metabolites of Maytenus emarginata (Willd.) Ding Hou. Journal of Chemical and Pharmaceutical Research, 2(6), 46-50.
Salisbury, F. y Ross, C. (2000). Fisiología de las plantas 2. Bioquímica vegetal. Madrid: Paraninfo.
Sanders, J., Clark, J., Harmsen, H., Heeres, H., Heijnen, J. y Kerste, S. (2012, enero). Process intensification in the future production of base chemicals from biomass. Chemical Engineering and Processing, 51, 117-136. doi: 10.1016/j.cep.2011.08.007
Schieber, A., y Saldaña, M. D. (2009). Potato peels: A source of nutritionally and pharmacologically interesting compounds-A review. Global Science Books, Food 3(2), 23-29.
See, E., Wan N., W. y Noor, A. (2007). Physico-chemical and sensory evaluation of breads suplemented with pumpkin flour. ASEAN Food Journal, 14(2), 123-130.
Sidhu, J. S. y Zafar, T. A. (2018). Bioactive compounds in banana fruits and their health benefits. Food Quality and Safety, 2(4), 183-188. doi: 10.1093/fqsafe/fyy019
Sierra, A. J. (2009). Alternativas de aprovechamiento de la cascarilla de arroz en Colombia (Tesis de maestría). Universidad de Sucre. Recuperado de https://repositorio.unisucre.edu.co/bitstream/handle/001/211/333.794S571.pdf?sequence=2
Spadotto, C. y Ribeiro, W. (eds.). (2006). Gestão de resíduos na agricultura e agroindústria. Sao Paulo: Fundación de estudios e Pesquisas Agrícolas e Florestais.
Someya, S., Yoshiki, Y. y Okubo, K. (2002). Antioxidant compounds from bananas (Musa Cavendish). Food Chemistry, 79(3), 351-354. doi: 10.1016/S0308-8146(02)00186-3
Srimachai, T., Thonglimp, V. y O-Thong, S. (2014). Ethanol and methane production from oil palm frond by two stage SSF. Energy Procedia, 52, 352-361. doi: 10.1016/j.egypro.2014.07.086
Susaritha, R., Prakash, A. y Vadivel, V. (2021). Utilization of anthocyanins-rich extract from banana bract in the green synthesis of AgNPs with anti-proliferative Potential. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 1-10. doi: 10.1007/s40011-020-01216-9
Tremocoldi, M., Rosalen, P., Franchin, M., Massarioli, A., Denny, C., Daiuto, É., ... y Alencar, S. de (2018). Exploration of avocado by-products as natural sources of bioactive compounds. PLOS ONE, 13(2), e0192577. doi: 10.1371/journal.pone.0192577
Triana, C., Quintero, J., Agudelo, R., Cardona, C. e Higuita, J. (2011). Analysis of coffee cut-stems (CCS) as raw material for fuel ethanol production. Energy, 36(7), 4182-4190. doi: 10.1016/j.energy.2011.04.025
Tunchaiyaphum, S., Eshtiaghi, M. y Yoswathana, N. (2013). Extraction of bioactive compounds from mango peels using green technology. International Journal of Chemical Engineering and Applications, 4(4), 194-198. doi: 10.7763/IJCEA.2013.V4.293
Viganó, J., Coutinho, J., Souza, D., Baroni, N., Godoy, H., Macedo, J. y Martínez, J. (2016). Exploring the selectivity of supercritical CO2 to obtain nonpolar fractions of passion fruit bagasse extracts. The Journal of Supercritical Fluids, 110, 1-10. doi: 10.1016/j.supflu.2015.12.001
Wang, W., Bostic, T. y Gu, L. (2010). Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars. Food Chemistry, 122(4), 1193-1198. doi: 10.1016/j.foodchem.2010.03.114
Wang, X., Wang, C., Zha, X., Mei, Y., Xia, J. y Jiao, Z. (2017). Supercritical carbon dioxide extraction of β-carotene and α-tocopherol from pumpkin: A Box-Behnken design for extraction variables. Analytical Methods, (2), 294-303. doi: 10.1039/C6AY02862D
Yadav, M., Kale, M., Hicks, K. y Hanah, K. (2017, febrero). Isolation, characterization and the functional properties of cellulosic arabinoxylan, fiber, isolated from agricultural processing by-products, agricultural residues and energy crops. Food Hydrocolloids, 63, 545-551. doi: 10.1016/j.foodhyd.2016.09.022
Yan, L., Fernando, W., Brennan, M., Brennan, C., Jayasena, V. y Coorey, R. (2016). Effect of extraction method and ripening stage on banana peel pigments. International Journal Food Science + Technology, 51(6), 1449-1456. doi: 10.1111/ijfs.13115
Zahari, M., Zakaria, M., Ariffin, H., Mokhtar, M., Salihon, J., Shirai, Y. y Hassan, M. (2012, abril). Renewable sugars from oil palm frond juice as an alternative novel fermentation feedstock for value-added products. Bioresource Technology, 110, 566-571. doi: 10.1016/j.biortech.2012.01.119