HIGHLIGHTS
- who: Robert Waraczewski et al. from the Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna, Lublin, Poland have published the article: An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry, in the Journal: Molecules 2022, 27, 8686. of /2022/
- what: The information gathered in this work aims to clarify the topic of novel hydrocolloids from byproducts and show their use in food technology.
- future: The mentioned substances exhibited different antioxidant properties than expected suggesting that . . .
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