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July 29, 2026Journal of the Korean Society of Food Science and NutritionOpen Access

A Study on the Characteristics of By-Product Generation during Food Manufacturing and Processing: Apples, Pears, Korean Cabbage, and Radishes

Mi Jin Kim Hyo Jun Won Hee Sun Yang Sung Hyen Lee Seung-Yeob Song Mina Kim Ae‐Jin Choi

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Key Points

To investigate the characteristics of by-product generation during the processing of various food items.
Analyzed food manufacturing processes involving apples, pears, Korean cabbage, and radishes.
Identified types and quantities of by-products generated during processing.
Varied by-product types were observed across different food items.
The amount of by-products generated impacts potential for waste reduction and sustainability.

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Implication

Examines by-product generation in food manufacturing of apples, pears, Korean cabbage, and radishes, suggesting implications for sustainability.

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Cite This Study

Kim et al. (2026) studied this question.

synapsesocial.com/papers/6a6c477c747664a1aa73cee4 https://doi.org/10.3746/jkfn.2026.55.7.626

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