Environmental performance of orange citrus waste as raw material for pectin and essential oil production

Author:

da Costa Jessyka Silva,Maranduba Henrique Leonardo,de Sousa Castro Sérgio,de Almeida Neto José Adolfo,Rodrigues Luciano Brito

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado da Bahia

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference56 articles.

1. Advances in the pectin production process using novel extraction techniques: a review;Adetunji;Food Hydrocoll.,2017

2. Dynamic modelling of pectin extraction describing yield and functional characteristics;Andersen;J. Food Eng.,2017

3. Propuesta de diseño del proceso productivo para la obtención de pectina a base de residuos cítricos en Colombia, de acuerdo a las necesidades técnicas, comerciales y financieras requeridas. Trabajo de Grado en Inginería Industrial, Facultad de Ingeniería;Arango;Bogotá d.C.,2013

4. Resource consumption and environmental impacts of the agrofood sector: Life cycle assessment of Italian citrus-based products;Beccali;Environ. Manag.,2009

5. Life cycle assessment of Italian citrus-based products. sensitivity analysis and improvement scenarios;Beccali;J. Environ. Manag.,2010

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