From the UNESCO Intangible Cultural Heritage of Italian Cuisine to Circular Valorization of “<i>Battuto Toscano</i>” By-Products

The valorization of culinary by-products into functional bioactive resources represents a significant advancement in sustainable biotechnology. This study characterizes an extract derived from “<i>battuto toscano</i>” by-products, a traditional blend of garlic, onion, carrot, and celery trimmings, r...

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Autors principals:	Alfonso Trezza, Bashar Al-Mousawi, Lia Millucci, Melina Müller, Michela Geminiani, Annalisa Santucci
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-06-01
Col·lecció:	Applied Sciences
Matèries:	circular economy food waste valorization “<i>battuto toscano</i>” anti-glycation advanced glycation end products (AGEs) antioxidant activity
Accés en línia:	https://www.mdpi.com/2076-3417/16/12/6199
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