Introduction to the Special Issue: Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods by Amalia Conte, Matteo A. Del Nobile

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Introduction to the Special Issue “Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in the Food Sector” by Amalia Conte, Matteo A. Del Nobile

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Sustainable Use of Fruit and Vegetable By-Products as New Food Ingredients: The Case of Fortified Cereal-Based Products by Valentina Lacivita, Amalia Conte, Matteo Alessandro Del Nobile

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State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life by Sara Nardella, Amalia Conte, Matteo Alessandro Del Nobile

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Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life by Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile

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The Reuse of Food By-Products to Formulate Enriched Foods by Maria Marziliano, Amalia Conte, Matteo Alessandro Del Nobile

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Comparison Among Food By-Products to Improve the Shelf Life of a Fresh Burger Based on Shelled Shrimps by Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile

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Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick by Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile

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The Optimization of the Dehydration Temperature of Peels from Prickly Pears by Olimpia Panza, Matteo Alessandro Del Nobile, Amalia Conte

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Use of Prickly Pears in Cod Fish-Burgers as Functional Ingredients by Flavia Dilucia, Amalia Conte, Matteo Alessandro Del Nobile

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Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta by Adriana Lordi, Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile

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Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling by Olimpia Panza, Valentina Lacivita, Amalia Conte, Matteo Alessandro Del Nobile

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Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics by Amalia Conte, Lucia Lecce, Mariapia Iannetti, Matteo Alessandro Del Nobile

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Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance by Flavia Dilucia, Valentina Lacivita, Amalia Conte, Matteo A. Del Nobile

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Antimicrobial Treatments to Preserve Packaged Ready-to-Eat Table Grapes by Cristina Costa, Annalisa Lucera, Amalia Conte, Matteo A. Del Nobile

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Chitosan and Lemon Extract Applied during Giuncata Cheese Production to Improve the Microbiological Stability by Daniela Gammariello, Massimiliano Attanasio, Matteo Alessandro Del Nobile, Amalia Conte

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Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach by Valentina Lacivita, Anna Lucia Incoronato, Amalia Conte, Matteo Alessandro Del Nobile

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Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli” by Annamaria Cedola, Carmen Palermo, Diego Centonze, Matteo Alessandro Del Nobile, Amalia Conte

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Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste by Olimpia Panza, Valentina Lacivita, Carmen Palermo, Amalia Conte, Matteo Alessandro Del Nobile

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Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization by Vita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, Amalia Conte, Maria Grazia Melilli

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