Phytochemical profile and techno-functional properties of black carrot (Daucus carota) pomace powder for the formulation of nutraceutical tablets: an impact of drying methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-023-04511-3.pdf
Reference38 articles.
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3. Torres-Valenzuela LS, Ballesteros-Gómez A, Rubio S (2020) Green solvents for the extraction of high added-value compounds from agri-food waste. Food Eng Rev 12:83–100. https://doi.org/10.1007/s12393-019-09206-y
4. Food S (2015) Global initiative on food loss and waste reduction. Food and Agriculture Organization of the United Nations. SAVE FOOD[Online] Available http//www fao org/3/ai4068e pdf 25:2018
5. Rodríguez García SL, Raghavan V (2021) Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—a review. Crit Rev Food Sci Nutr 1–21. https://doi.org/10.1080/10408398.2021.1901651
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2. Valorization of black carrot pomace for the development of anthocyanin rich bio functional edible films: implications on structural, morphological and thermal properties for a sustainable approach;Journal of Food Measurement and Characterization;2024-05-09
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4. Production of Mycelium-Based Papers from Carrot Pomace and Their Potential Applications for Dye Removal;Journal of Polymers and the Environment;2024-04-23
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