Exploring Fermentation Strategies for the Valorization of Food By-Products and Their Bioactive Potential

Food systems are currently under increasing pressure to reduce waste and by-product generation, improve resource-use efficiency, and transition towards more sustainable production models [...]

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Publication Details

Journal
Fermentation
Published
2026-10-05
DOI
https://doi.org/10.3390/fermentation12100472
Primary Topic
Probiotics and Fermented Foods
Type
article
Field-Weighted Citation Impact
0.00
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article

Exploring Fermentation Strategies for the Valorization of Food By-Products and Their Bioactive Potential

Tomás García‐Cayuela
Fermentation
Probiotics and Fermented Foods
article

Exploring Fermentation Strategies for the Valorization of Food By-Products and Their Bioactive Potential

Tomás García‐Cayuela
article en

Abstract

Food systems are currently under increasing pressure to reduce waste and by-product generation, improve resource-use efficiency, and transition towards more sustainable production models [...]

FermentationVol. 12(10)
Tecnológico de Monterrey (MX)
Openalex Percentile: Top 15%
Probiotics and Fermented Foods
DOIOpen Access PDFOpenAlex
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Exploring Fermentation Strategies for the Valorization of Food By-Products and Their Bioactive Potential — Tomás García‐Cayuela · Fermentation (2026) | TGRS Research Map | TGRS