Over four billion tons of foods are produced annually on the planet, and about a third is wasted. A minimal part this waste incinerated or sent to landfills for treatment, avoiding contamination diseases; rest disposed elsewhere. The current review was aimed at broadening panorama potential agroindustrial by-products in applications such as biofuels, biomaterials, biocompounds, pharmaceuticals,...

To improve the nutri-functional quality and, in particular, antioxidant capacity of corn by-products, fermentation with selected lactic acid bacteria was carried out. this purpose, white-1 and 2 yellow by-products were fermented then extracted. In all samples, process shows an improvement activity comparison to non-fermented by-products. It observed that by-product extracts have a higher conten...

high fructose corn syrup (hfcs) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. in recent years, the use of hfcs has significantly increased in popularity due to its sweetness, abi...