Artichoke (Cynara cardunculus var. scolymus L.) by-products as a source of inulin: how to valorise an agricultural supply chain extracting an added-value compound
Author:
Affiliation:
1. Department of Biotechnology and Biosciences, University of Milano - Bicocca, Milan, Italy
Funder
Food Social Sensor Network
Publisher
Informa UK Limited
Subject
Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/14786419.2020.1841188
Reference14 articles.
1. Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds
2. Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber
3. Application of modern agronomic and biotechnological strategies to valorise worldwide globe artichoke (Cynara cardunculus L.) potential - an analytical overview
4. Potentials and possible safety issues of using biorefinery products in food value chains
5. Globe artichoke: A functional food and source of nutraceutical ingredients
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