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Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

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Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

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Calabuig-Jiménez, L.; Hinestroza-Còrdoba, LI.; Barrera Puigdollers, C.; Seguí Gil, L.; Betoret Valls, N. (2022). Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace. Sustainability. 14(3):1-16. https://doi.org/10.3390/su14031839

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/193276

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Title: Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace
Author: Calabuig-Jiménez, Laura Hinestroza-Còrdoba, Leidy Indira Barrera Puigdollers, Cristina Seguí Gil, Lucía Betoret Valls, Noelia
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Promoting a circular economy through valorisation of food processing waste into functional ingredients is a challenge today. The combination of hot air drying with milling is a cheap and highly available option for ...[+]
Subjects: Fruit by-products , Air drying , Milling , Antioxidant properties , Waste recovery
Copyrigths: Reconocimiento (by)
Source:
Sustainability. (eissn: 2071-1050 )
DOI: 10.3390/su14031839
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/su14031839
Project ID:
info:eu-repo/grantAgreement/GVA//AICO%2F2017%2F049//DESARROLLO TECNOLOGICO DEL PROCESO DE OBTENCION DE POLVOS PARA USO ALIMENTARIO Y CON PROPIEDADES FUNCIONALES A PARTIR DE SUBPROYECTOS DE MANDARINA, CAQUI Y ARANDANO/
Thanks:
This researchwas funded by GENERALITAT VALENCIANA, grant number AICO/2017/'049.
Type: Artículo

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