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Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes

Bas-Bellver, Claudia Isabel; Barrera Puigdollers, Cristina; Betoret Valls, Noelia; Seguí Gil, Lucía (MDPI AG, 2023-02)

[EN] Daucus carota L. is an important food crop utilized worldwide and a rich source of bioactive compounds. Carrot processing generates residues which are discarded or underused, for which using them as a source for ...
Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

Bas-Bellver, Claudia; Barrera Puigdollers, Cristina; Betoret Valls, Noelia; Seguí Gil, Lucía (MDPI AG, 2022-11)

[EN] Reintroducing waste products into the food chain, thus contributing to circular economy, is a key goal towards sustainable food systems. Fruit and vegetable processing generates large amounts of residual organic matter, ...
Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Bas-Bellver, Claudia Isabel; Barrera Puigdollers, Cristina; Betoret Valls, Noelia; Seguí Gil, Lucía (MDPI AG, 2023-10)

[EN] Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology ...

Mostrando ítems 1-3 de 3