Application of novel extraction technologies for valorisation of food by‐products and waste for utilising in functional food product development: Editorial-Reference-Cited by-同舟云学术

Application of novel extraction technologies for valorisation of food by‐products and waste for utilising in functional food product development: Editorial

Published:2023-03 Issue:4 Volume:58 Page:1999-2000
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Rawson Ashish¹^ORCID,Radhakrishnan Mahendran²^ORCID

Affiliation:

1. Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India

2. Center of Excellence in Non‐Thermal Processing, National Institute of Food Technology Entrepreneurship and Management Thanjavur India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16355

Reference7 articles.

1. Characterisation, rheological properties and immunomodulatory efficiency of corn silk polysaccharides

2. Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel

3. A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies

4. Development and characterisation of packing, microstructural, physico‐ and phytochemical attributes of potential functional jamun ( Syzygium cumini L.) pomace powder for direct compression: high antioxidant nutraceutical tablets

5. Lycopene extraction from industrial tomato processing waste using emerging technologies, and its application in enriched beverage development

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