Pineapple (Ananas comosus L.) by-products valorization: novel bioingredients for functional foods

Pineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of byproducts (30–50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced...

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Bibliographic Details
Main Author: Santos, Diana I. (author)
Other Authors: Martins, Cátia F. (author), Amaral, Renata A. (author), Brito, Luisa (author), Saraiva, Jorge A. (author), Vicente, António A. (author), Moldao-Martins, Margarida (author)
Format: article
Language:eng
Published: 2021
Subjects:
pineapple by-products
bioactive compounds
novel food ingredient
sustainability
Online Access:http://hdl.handle.net/10400.5/21791
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/21791

Internet

http://hdl.handle.net/10400.5/21791

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