Comparison of emerging technologies to extract high-added value compounds from fruit residues: pressure- and electro-based technologies
Fruit consumption has significantly increased due to their attractive sensory properties and the growing recognition of its nutritional and therapeutic values. Nevertheless, several tons of fruits are processed by the food industry for the production of different products such as juices and jams, le...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/23660 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/23660 |