Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage-Reference-Cited by-同舟云学术

Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage

Published:2023-10-21 Issue:4 Volume:78 Page:710-719
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Bas-Bellver Claudia^ORCID,Barrera Cristina^ORCID,Betoret Noelia^ORCID,Seguí Lucía^ORCID

Funder

Generalitat Valenciana

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-023-01114-1.pdf

Reference35 articles.

1. FAO and the Sustainable Development Goals (2023) FAO. Food and Agriculture Organization of the United Nations. https://www.fao.org/about/strategy-programme-budget/strategic-framework/fao-sdg/en/ (Accessed 26th

2. Henríquez C, Córdova A, Lutz M, Saavedra J (2004) Storage stability test of apple peel powder using two packaging materials: high-density polyethylene and metalized films of high barrier. Ind Crops Prod 45:121–127. https://doi.org/10.1016/j.indcrop.2012.11.032

3. Korus A (2011) Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L var. Acephala) leaves. LWT-Food Sci Technol 44(8):1711–1716. https://doi.org/10.1016/j.lwt.2011.03.014

4. Neacsu M, Vaughan N, Raikos V et al (2015) Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations. Food Chem 179:159–169. https://doi.org/10.1016/j.foodchem.2015.01.128

5. Ramírez-Pulido B, Bas-Bellver C, Betoret N, Barrera C, Seguí L (2021) Valorization of vegetable fresh-processing residues as functional powdered ingredients. A review on the potential impact of pretreatments and drying methods on Bioactive compounds and their bioaccessibility. Front Sustain Food Syst 5:82. https://doi.org/10.3389/fsufs.2021.654313

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A comprehensive review of current approaches on food waste reduction strategies;Comprehensive Reviews in Food Science and Food Safety;2024-09

2. Designing Package Labels for Upcycled Food Products in Japan: Case Study of Broccoli Stem Snack;Journal of Food Products Marketing;2024-08-08

3. Green extraction of chickpea (Cicer arietinum)-based functional beverage: Assessment of nutritional quality and storage stability;Food Bioscience;2024-06

4. IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins;Foods;2024-04-24

5. Potential of vacuum impregnation and osmotic dehydration techniques in producing jaggery-fortified apple snacks;Sustainable Food Technology;2024