Zobrazeno 1 - 7
of 7
pro vyhledávání: '"valorization of tomato peel"'
Autor:
Murad Bal, Elif Gokcen Ates, Furkan Erdem, Gokcem Tonyali Karsli, Melis Cetin Karasu, Ozlem Ozarda, Behic Mert, Mecit H. Oztop
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested. Olive powder was kept at a
Externí odkaz:
https://doaj.org/article/08883ae5925b4ef7b22ca9102dca464f
Akademický článek
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Publikováno v:
Algerian Journal of Environmental Science & Technology; Aug2018, Vol. 4 Issue 2, p48-59, 12p
Autor:
Ruffini, Eleonora1 (AUTHOR) eleonora.ruffini@polimi.it, Bianchi Oltolini, Andrea1 (AUTHOR) marco.cavallaro@polimi.it, Magni, Mirko2 (AUTHOR) mirko.magni@unimi.it, Beretta, Giangiacomo2 (AUTHOR) giangiacomo.beretta@unimi.it, Cavallaro, Marco1 (AUTHOR) stefano.turri@polimi.it, Suriano, Raffaella1 (AUTHOR) raffaella.suriano@polimi.it, Turri, Stefano1 (AUTHOR)
Publikováno v:
Polymers (20734360). Mar2024, Vol. 16 Issue 5, p682. 18p.
Publikováno v:
Advances in Food Biotechnology; 2015, p415-426, 12p
Autor:
M. Selvamuthukumaran
High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. Several tons of generated
Autor:
Ramesh C. Ray
This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that ne