ABSTRACT
The changes taking place in current society along with “changing” consumer demands are causing agri-food industries to adapt their strategies of research, development, and innovation. One of these strategies consists of the valorization of the by-/coproducts they produce. Obtaining bioactive compounds and dietary fiber is one of the priority lines of research in industries, as is their incorporation into foods. Valorization of fruits cultivated in the Mediterranean area, especially citrus, pomegranate, date palm fruit, and persimmon, is gaining scientific and technological importance due to the large number of bioactive principles and dietary fiber that can contribute to the development of functional or potentially functional foods. This chapter is a compilation of themes related to by-/coproducts of these fruits, as well as their application in meat and dairy products.
