Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)-Reference-Cited by-同舟云学术

Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)

Published:2023-03 Issue: Volume:403 Page:134338
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cecchi Lorenzo,Khatib Mohamad,Bellumori Maria,Civa Valentina,Domizio Paola,Innocenti Marzia,Balli Diletta,Mulinacci Nadia

Funder

Regione Toscana

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Modelling of olive cake thin-layer drying process;Akgun;Journal of Food Engineering,2005

2. Chemical Composition, Water Sorption Isotherm, and Phenolic Contents in Fresh and Dried Pomegranate Peels;Al-Rawahi;Dry Technology,2013

3. Food by-products valorization: Grape pomace and olive pomace (pâtè) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta;Balli;Food Chemistry,2021

4. Characterization of arils juice and peel decoction of fifteen varieties of Punica granatum L.: A focus on anthocyanins, ellagitannins and polysaccharides;Balli;Antioxidants,2020

5. A study of the natural biodegradation of two-phase olive mill solid waste during its storage in an evaporation pond;Borja;Waste Management,2006

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