Scientific articles on economic valuation of food by-products
- Bald, C., Marquez, J. J., & Martinez, J. A. (1996). Early effects of ovariectomy on bone formation and resorption in rats. Journal of Physiology-London, 493P, S133-S133.
- Lecanda, F., Bald, C., Larralde, J., & Martinez, J. A. (1996). Bone Biochemical and Histomorphometrical Changes in Female Rats After Administration of Prostaglandin E~ 2. ENDOCRINOLOGY AND METABOLISM-LONDON-, 3, 175-182.
- Carlos Bald, Gaizka Aurrekoetexa, Nieves Perera, Irene Gartzia, Peyo Aguirre, Thierry Boujard, Sadasivam Kaushik (2004). Essai d’utilisation de déchets de thons pour la fabrication d’aliments pour poissons. Dossier de l’environnement de l’INRA, 26 :25-30.
- Esturo, A., Etxebarria, S., Zufia, J., & Cebrián, M. (2010). DEAD FISH VALORISATION BY ANAEROBIC DIGESTION. In K. W. Waldron, G. K. Moates, C. B. Faulds (Ed.), TOTAL FOOD: SUSTAINABILITY OF THE AGRI-FOOD CHAIN (pp.200-203). Cambridge: Royal Soc. Chemistry.
- Fava, F., Zanaroli, G., Vannini, L., Guerzoni, E., Bordoni, A., Viaggi, D., Robertson, J., ; Waldron, K., Bald, C., Esturo, A., Talens, C., Tueros, I., Cebrian, M., Sebok, A., Kuti, T., Broeze, J., Macias, M., Brendle, H. G. (2013). New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU). New Biotechnology, 30(6), 647-655. doi: 10.1016/j.nbt.2013.05.001
- Fernandez, L., de Apodaca, E. D., Cebrián, M., Villaran, M. C., & Mate, J. I. (2007). Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films. European Food Research and Technology, 224(4), 415-420. doi: 10.1007/s00217-006-0305-1
- Gomez, A., Lopez, R., Esturo, A., Bald, C., Tueros, I., Talens, C., & Raynaud, C. (2015). From waste products to raw materials for the development of new foods. Proceedings of the Institution of Civil Engineers-Waste and Resource Management, 168(2), 55-62. doi: 10.1680/warm.13.00038
- Gonzalez-Marcos, M. P., Inarra, B., Guil, J. M., & Gutierrez-Ortiz, M. A. (2004). Use of test reactions for the characterisation of bimetallic Pt-Sn/Al2O3 catalysts. Applied Catalysis a-General, 273(1-2), 259-268. doi: 10.1016/j.apcata.2004.06.041
- Gonzalez-Marcos, M. P., Inarra, B., Guil, J. M., & Gutierrez-Ortiz, M. A. (2005). Development of an industrial characterisation method for naphtha reforming bimetallic Pt-Sn/Al2O3 catalysts through n-heptane reforming test reactions. Catalysis Today, 107-08, 685-692. doi: 10.1016/j.cattod.2005.07.052
- F.L. Hernando, F.L., Estévez, J.J., Cebrián, M., Poulain, D., Ponton, J. Identification of Candida Albicans cell wall antigens lost during subculture in synthetic media. Journal of Medical Veterinary Mycology. 31 (1993), 227-237
- Ibarruri, J., Cebrián, M., & Hernandez, I. (2019). Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value. Waste and Biomass Valorization, 10(12), 3687-3700. doi: 10.1007/s12649-019-00654-5
- Ibarruri, J., & Hernandez, I. (2018). Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products. Waste and Biomass Valorization, 9(11), 2107-2115. doi: 10.1007/s12649-017-0017-8
- Ibarruri, J., & Hernandez, I. (2019). Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp. Bioprocess and Biosystems Engineering, 42(8), 1285-1300. doi: 10.1007/s00449-019-02127-4
- Ibarruri, J., Cebrián, M., Hernández, I.(2021). Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production” Journal of Environmental Management, 281 (2021) doi: 10.1016/j.jenvman.2020.111901
- Ibarruri, J.; Goiri, I.; Cebrián, M.; García-Rodríguez, A. (2021) Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility. Animals, 11, 1653. https://doi.org/10.3390/ani11061653
- Ibarruri J., Hernández, I., 2021. Microbial Valorization: Strategies for Agro-Industry Waste Minimization and Value-Added Product Generation, In: Shah, S., Venkatramanan, V., Prasad, R. (Eds.), Bio-valorization of Waste: Trends and Perspectives, Springer Singapore, Singapore, pp. 73-110. 10.1007/978-981-15-9696-4_4
- Inarra, B., Bald, C., Cebrián, M., Antelo, L. T., Franco-Uria, A., Antonio Vazquez, J., Perez-Martin, R. I., Zufia, J. (2019). What to Do with Unwanted Catches: Valorisation Options and Selection Strategies. In S. S. Uhlmann, C. Ulrich, S. J. Kennelly (Ed.), EUROPEAN LANDING OBLIGATION: REDUCING DISCARDS IN COMPLEX, MULTI-SPECIES AND MULTI-JURISDICTIONAL FISHERIES, (pp. 333-359)
- Inarra, B., Bald, C., Cebrian, M., Peral, I., Llorente, R., & Zufia, J. (2020). Evaluation of unavoidable unwanted catches valorisation options: The Bay of Biscay case study. Marine Policy, 116. doi: 10.1016/j.marpol.2019.103680
- Jauregi, A., Barcina, I., Arana, I., Mezquita, S., Carrion, X., Orruno, M., & Inarra, B. (2009). Antibacterial activity of propolis from two sources in the Basque Country. Planta Medica, 75(9), 1046-1046.
- Jauregi P., Alvarez-Ossorio C., Bald C., Ibarruri J., Iñarra B, San Martin D., Zufia J. Enzymatic processes for the production of food ingredients from food processing by-products. (2022) In: Kuddus M., Aguilar C.N, (Eds.), Value-Addition in Food Products and Processing through Enzyme Technology. Elsevier
- Carullo, A., Bosi, M., Dermiki, M., Jauregi, P. and Spigno, G. ( 2022 ) Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration. Food and Bioproducts Processing 131, 191–201
- Dermiki, M., Garrard, I. and Jauregi, P. (2021) Selective separation of dyes by colloidal gas aphrons: Conventional flotation vs countercurrent chromatography. Separation and Purification Technology 279 119770. https://doi.org/10.1016/j.seppur.2021.119770
- Chamata, Y.; Jackson, K.G.;Watson, K.A.; Jauregi, P. (2021) Whey-Derived Peptides at the Heart of the COVID-19 Pandemic. Int. J. Mol. Sci. 22,11662. https://doi.org/10.3390/ijms222111662
- Jauregi, P., Y. Guo, Adeloye, J.B (2021). Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods. Food Research International: 110019. Food Research International, 141, 110019, 10.1016/j.foodres.2020.110019
- Kourmentza, K., Gromada, X., Michael, N., Degraeve, C., Vanier, G., Ravallec, R., Coutte, F., Karatzas, K.A., Jauregi, P., (2021). Antimicrobial Activity of Lipopeptide Biosurfactants Against Foodborne Pathogen and Food Spoilage Microorganisms and Their Cytotoxicity. Frontiers in Microbiology 11. doi:10.3389/fmicb.2020.561060
- Macarulla, M. T., Alberdi, G., Gomez, S., Tueros, I., Bald, C., Rodriguez, V. M., Martinez, J.A., Portillo, M. P. (2009). Effects of different doses of resveratrol on body fat and serum parameters in rats fed a hypercaloric diet. Journal of Physiology and Biochemistry, 65(4), 369-376. doi: 10.1007/bf03185932
- Neises, B., Tarnus, C., Broersma, R. J., Bald, C., Remy, J. M., & Heminger, E. F. (1993). THE SYNTHESIS AND ANTICOAGULANT ACTIVITY OF NOVEL PEPTIDYLFLUOROALKANES. In G. Claeson, M. F. Scully, V. V. Kakkar & J. Deadman (Eds.), Design of Synthetic Inhibitors of Thrombin (Vol. 340, pp. 185-188).
- Orive, M., Iñarra, B., Cebrián, M., Zufía, J. (2015) New integrated polyphenols recovery and anaerobic digestion of alpeorujo. Wastes 2015: Selected papers from the 3rd Edition of the International Conference on Wastes: Solutions, Treatments and OpportunitiesEdition: 1Publisher: CRC PressEditors: Taylor & Francis Group. DOI: 10.13140/RG.2.1.2059.3125
- Orive, M., Cebrian, M., & Zufia, J. (2016). Techno-economic anaerobic co-digestion feasibility study for two-phase olive oil mill pomace and pig slurry. Renewable Energy, 97, 532-540. doi: 10.1016/j.renene.2016.06.019
- Orive M., Cebrián, M., Amyara J., Zufía J., Bald C. (2021) Integrated biorefinery process for olive pomace valorisation. Biomass and Bioenergy 149. doi: 10.1016/j.biombioe.2021.106079
- Perez, I., Bald, C., Martinez de Maranon, I., & Allaf, K. (2014). DIC Intensification of the Mechanical Extraction of Lipids by Pressing. In T. Allaf, K. Allaf (Eds.), INSTANT CONTROLLED PRESSURE DROP (D.I.C.) IN FOOD PROCESSING: FROM FUNDAMENTAL TO INDUSTRIAL APPLICATIONS (pp. 163-176). New York: Springer.
- Ramos, S., Esturo, A., Etxebarria, S., & Zufia, J. (2010). FOOD FRACTION VALORISATION AS ANIMAL FEED IN THE BASQUE COUNTRY. In K. W. Waldron, G. K. Moates, C. B. Faulds (Eds.),TOTAL FOOD: SUSTAINABILITY OF THE AGRI-FOOD CHAIN (pp. 219-223). Cambridge: Royal Soc. Chemistry.
- Sagardia, I., Iloro, I., Elortza, F., & Bald, C. (2010). Identification of bioactive peptides in raw sheep milk ripened cheese by mass spectrometry combined with quantitative structure activity relationship (QSAR) Analysis. Journal of Biotechnology, 150, S60-S60. doi: 10.1016/j.jbiotec.2010.08.158
- Sagardia, I., Iloro, I., Elortza, F., & Bald, C. (2013). Quantitative structure-activity relationship based screening of bioactive peptides identified in ripened cheese. International Dairy Journal, 33(2), 184-190. doi: 10.1016/j.idairyj.2012.12.006
- Sagardia, I., Roa-Ureta, R. H., & Bald, C. (2013). A new QSAR model, for angiotensin I-converting enzyme inhibitory oligopeptides. Food Chemistry, 136(3-4), 1370-1376. doi: 10.1016/j.foodchem.2012.09.092
- A. Estévez, L. Padrell, B. Iñarra, M. Orive, D. San Martin, Brewery by-products (yeast and spent grain) as protein sources in gilthead seabream (Sparus aurata) feeds, Aquaculture, Volume 543, 2021, 736921, ISSN 0044-8486, https://doi.org/10.1016/j.aquaculture.2021.736921.
- San Martin D., Ibarruri J., Iñarra B., Luengo N., Ferrer J., Alvarez-Ossorio C., Bald C., Gutierrez M., Zufía J. Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules. Sustainability 2021 13(12):6520 10.3390/su13126520
- San Martin, D., Orive, M., Martínez, E. et al. Multi-criteria assessment of the viability of valorising vegetable by-products from the distribution as secondary raw material for animal feed. Environ Sci Pollut Res 28, 15716–15730 (2021). https://doi.org/10.1007/s11356-020-11752-6
- San Martin, D., Orive, M., Inarra, B., Garcia, A., Goiri, I., Atxaerandio, R., Urkiza J., Zufia, J. (2020). Spent coffee ground as second-generation feedstuff for dairy cattle. Biomass Conversion and Biorefinery. doi: 10.1007/s13399-020-00610-7
- Goiri, I.; Díaz de Otálora, X.; Ruiz, R.; Rey, J.; Atxaerandio, R.; Lavín, J.L.; San Martin, D.; Orive, M.; Iñarra, B.; Zufia, J.; Urkiza, J.; García-Rodríguez, A. Spent Coffee Grounds Alter Bacterial Communities in Latxa Dairy Ewes. Microorganisms 2020, 8, 1961. https://doi.org/10.3390/microorganisms8121961
- San Martin, D., Orive, M., Iñarra, B. et al. Brewers’ Spent Yeast and Grain Protein Hydrolysates as Second-Generation Feedstuff for Aquaculture Feed. Waste Biomass Valor 11, 5307–5320 (2020). https://doi.org/10.1007/s12649-020-01145-8
- Díaz de Otálora Aguirre, Xabier & Ruiz, Roberto & Goiri, Idoia & Rey, Jagoba & Atxaerandio, Raquel & San Martín, David & Orive, Mikel & Iñarra, Bruno & Zufía, Jaime & Urkiza, J. & Garcia, Aser. (2020). valorisation of spent coffee grounds as functional feed ingredient improves productive performance of Latxa dairy ewes. Animal Feed Science and Technology. 114461. 10.1016/j.anifeedsci.2020.114461
- J. Nazzaro, D. San Martin, A.M. Perez-Vendrell, L. Padrell, B. Iñarra, M. Orive, A. Estévez, Apparent digestibility coefficients of brewer’s by-products used in feeds for rainbow trout (Oncorhynchus mykiss) and gilthead seabream (Sparus aurata), Aquaculture, Volume 530, 2021, 735796, ISSN 0044-8486, https://doi.org/10.1016/j.aquaculture.2020.735796.
- S. Martin, D., Bald, C., Cebrián, M., Iñarra, B., Orive, M., Ramos, S., & Zufía, J. (2017). Principles for Developing a Safe and Sustainable Valorization of Food Waste for Animal Feed: Second Generation Feedstuff. In V. Preedy & V. B. Patel (Eds.), Handbook of Famine, Starvation, and Nutrient Deprivation: From Biology to Policy (pp. 1-20). Cham: Springer International Publishing.
- San Martin, D., Orive, M., Martinez, E., Inarra, B., Ramos, S., Gonzalez, N., de Salas, A.G., Vazquez, L., Zufia, J. (2017). Decision Making Supporting Tool Combining AHP Method with GIS for Implementing Food Waste Valorisation Strategies. Waste and Biomass Valorization, 8(5), 1555-1567. doi: 10.1007/s12649-017-9976-z
- San Martin, D., Ramos, S., & Zufia, J. (2016). Valorisation of food waste to produce new raw materials for animal feed. Food Chemistry, 198, 68-74. doi: 10.1016/j.foodchem.2015.11.035
- Granda X.C, Pan I.F., Iñarra B., et al. Development of whey protein isolate films incorporated with rosemary extracts to improve the microbiological quality of fresh tuna. MOJ Food Process Technol. 2017;5(2):273-280. DOI: 10.15406/mojfpt.2017.05.00123
- Mikel Orive, Marta Cebrián, Javier Amayra, Jaime Zufía, Carlos Bald. “Techno-economic assessment of a biorefinery plant for extracted olive pomace valorization” Process Safety and Environmental Protection. Volume 147, March 2021, Pages 924-931
- Bosch-Sierra, N.; Marqués-Cardete, R.; Gurrea-Martínez, A.; Grau-Del Valle, C.; Talens, C.; Alvarez-Sabatel, S.; Bald, C.; Morillas, C.; Hernández-Mijares, A.; Bañuls, C. (2019). Effect of Fibre-Enriched Orange Juice on Postprandial Glycaemic Response and Satiety in Healthy Individuals: An Acute, Randomised, Placebo-Controlled, Double-Blind, Crossover Study. Nutrients 11, 3014. https://doi.org/10.3390/nu11123014
- Talens, C., Tueros, I., Iñarra, B., Bald, C., Castro-Giraldez, M., & Fito, P. J. (2021, November 8). Upcycling food ingredients from orange by-products by hot air-microwave drying. Impact on energy consumption. https://doi.org/10.31219/osf.io/brhs2
- Carmen Alvarez-Ossorio, Mikel Orive, Esther Sanmartín, Saioa Alvarez-Sabatel, Jalel Labidi, Jaime Zufia, and Carlos Bald (2022). Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts. ACS Food Sci. Technol. 2, 1, 125–135. https://doi.org/10.1021/acsfoodscitech.1c00367