Spray Drying as a Method of Choice for Obtaining High Quality Products from Food Wastes– A Review
Author:
Affiliation:
1. Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
2. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1938601
Reference189 articles.
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3. Gustavsson, J.; Cederberg, C.; Sonesson, U.; van Otterdijk, R.; Meybeck, A. FAO. Global Food Losses and Food Waste – Extent, Causes and Prevention. 2011. http://www.fao.org/3/i2697e/i2697e.pdf
4. Comparing End-Use Potential for Industrial Food-Waste Sources
5. Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use
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