Fig Seeds: Source of Value-Added Oil Within the Scope of Circular Economy
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-16493-4_14
Reference74 articles.
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2. Alves, E., Simoes, A., & Domingues, M. R. (2020). Fruit seeds and their oils as promising sources of value-added lipids from agro-industrial byproducts: Oil content, lipid composition, lipid analysis, biological activity and potential biotechnological applications. Critical Reviews in Food Science and Nutrition, 61, 1305–1339.
3. Anang, M. A., Oteng-Peprah, M., & Opoku-Boadu, K. (2019). Extraction and characterisation of African star apple (Chrysophyllum albidum) seed oil and the adsorptive properties of the fruit shell in Ghana. International Journal of Food Science. https://doi.org/10.1155/2019/4959586
4. Ancut, P. (2020). Applied sciences oil press-cakes and meals valorization through circular economy approaches: A review. Applied Sciences, 10, 7432.
5. Backes, E., Pereira, C., Barros, L., Prieto, M. A., Genena, A. K., Barreiro, M. F., & Ferreira, I. C. F. R. (2018). Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques. Food Research International, 113, 197–209. https://doi.org/10.1016/J.FOODRES.2018.07.016
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