Application of functional citrus by-products to meat products

By J. Fernández‐López, J. M. Fernandez-Gines, L. Aleson-Carbonell, E. Sendra, E. Sayas-Barberá, J. Pérez-Álvarez. 2004

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Effect of domestic processing on bioactive compounds (2008, background): “For example, citrus peel may content approximately until 70% of the total fibre of the whole fruit, and the peel (albedo and flavedo) is never consumed using only the remaining 30% (Fernandez-Lopez et al. 2004; Marin et al. 2007).”
Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients (2018, background): “Packaging and Storage After processing, packaging and storage of DFC are optional operations (Agama-Acevedo et al. 2016; Fernández-López et al. 2004).”
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. (2005, methodology): “Citrus extracts were used at the concentration suggested by previous studies (Fernández-Ginés et al., 2003; Fernández-López et al., 2004).”