Zobrazeno 1 - 4
of 4
pro vyhledávání: '"José Ángel Salas-Millán"'
Publikováno v:
Foods, Vol 13, Iss 22, p 3680 (2024)
In a world increasingly focused on sustainability and integrated resource use, the revalorisation of horticultural by-products is emerging as a key strategy to minimise food loss and waste while maximising value within the food supply chain. Fermenta
Externí odkaz:
https://doaj.org/article/f2d7bda8580340c8b1b00c64b40ee22c
Publikováno v:
Foods, Vol 12, Iss 3, p 491 (2023)
Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14 °C. The oenological parame
Externí odkaz:
https://doaj.org/article/7e606a2dd0334281a235c0c9c8926ffc
Autor:
José Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, Andrés Conesa-Bueno, Encarna Aguayo
Publikováno v:
Foods, Vol 11, Iss 22, p 3619 (2022)
About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel
Externí odkaz:
https://doaj.org/article/b83279a72acb4b75ad979c75a500c704
Autor:
José-Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, Andrés Conesa-Bueno, Encarna Aguayo
Publikováno v:
LWT. 169:113915
This research revalues broccoli stalk by-product as a novel fermented health food, using its autochthonous microbiota. Broccoli stalk slices were packed into glass jars, brine was added (6% w/v), and two dressings were studied: garlic, and mustard se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d720d5629ecdb7208511cae4b39f98b8
https://doi.org/10.1016/j.lwt.2022.113915
https://doi.org/10.1016/j.lwt.2022.113915