Advances in recovery bioactive compounds from potato wastes: processing technologies and applications
Author:
Affiliation:
1. Department of Chemical Engineering University of Vigo (Campus Ourense) Edificio Politécnico, As Lagoas 32004 Ourense Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14560
Reference7 articles.
1. Food waste as a source of value-added chemicals and materials: a biorefinery perspective
2. Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
3. Valorisation of sweet corn ( Zea mays ) cob by extraction of valuable compounds
4. Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response
5. Sustainability in the food supply chain: a 2020 vision
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