**Chapter 9**

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

[54] Demoliner F, Carvalho LT, Liz GR, Prudêncio E.S, Ramos JC, Bascuñan VLAF, Block JM. Improving the nutritional and phytochemical compounds of a plant-based milk of sapucaia nut cake using block freeze concentration. International Journal of Food Science and Technology. 2020; 1-12. https://doi.org/10.1111/ijfs.14568

[55] Sharma P, Gaur VK, Sirohi R, Larroche C, Kim SH, Pandey A. Valorization of cashew nut processing residues for industrial applications. Industrial Crops and Products. 2020; 152: 112550. https://doi.org/10.1016/j.

[56] Lima JR, Garruti DDS, Bruno LM, Araújo ÍMS, Nobre ACO, Garcia LGS. Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy. Journal of Food Processing and Preservation. 2017; 41: 1-5. https://doi.org/10.1111/

Teixeira GL, Molognoni L, Nascimento dos Santos J, Larroza Nunes I, Block JM. The potential of the pecan nut cake as an ingredient for the food industry. Food Research International. 2020; 127: 108718. https://doi.org/10.1016/j.

indcrop.2020.112550

[57] Maciel LG, Ribeiro FL,

foodres.2019.108718

jfpp.12775

[48] Hilbig J, Policarpi PB,

2018; 211:256-266. https://doi. org/10.1016/j.jep.2017.08.012.

[49] Gutkoski LC, Bonamigo JMDA, Pedó I, Teixeira DMDF. Development of oat based cereal bars with high dietary fiber content. Ciencia e Tecnologia de Alimentos. 2007; 27: 355-363. https://doi.org/10.1590/ S0101-20612007000200025

[50] Barreira JCM, Nunes MA, da Silva BV, Pimentel FB, Costa A S G, Alvarez-Ortí M, Oliveira MBPP. Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation. Food Science and Human Wellness. 2019; 8: 292-298. https://doi.

org/10.1016/j.fshw.2019.07.002

[51] Sanchiz A, Pedrosa MM,

[52] Felberg I, Antoniassi R, Deliza R, Freitas SC, Modesta RC. Della. Bebida de soja e castanha do Brasil: Processamento, composição, avaliação sensorial e de cor. Ciencia e Tecnologia de Alimentos. 2009; 29: 609-617. https://doi.org/10.1590/

S0101-20612009000300024

[53] Rebouças MC, Rodrigues MCP, Laurentino LS, Aguiar EC, Penha MFA. Efeito de atributos externos na aceitação de bebida de castanha de caju. Arquivos Brasileiros de Alimentação. 2018; 1(1),

lwt.2019.02.035

Guillamón E, Arribas C, Cabellos B, Linacero R, Cuadrado C. Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours. Lwt. 2019; 105: 250-256. https://doi.org/10.1016/j.

Grinevicius VMAS, Mota NSRS, Toaldo IM, Luiz MTB, Block JM. Aqueous extract from pecan nut [*Carya illinoinensis* (Wangenh) C. Koch] shell show activity against breast cancer cell line MCF-7 and Ehrlich ascites tumor in Balb-C mice. Journal of Ethnopharmacology.

**156**

26-41.
