Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste
Author:
Affiliation:
1. Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
Funder
Bilimsel Arastirma Projeleri Birimi, Istanbul Teknik ?niversitesi
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsomega.4c00112
Reference121 articles.
1. FAOSTAT. Crops and livestock products. https://www.fao.org/faostat/en/#data/QCL/visualize (accessed February 8, 2023).
2. The Chemical Variability, Nutraceutical Value, and Food-Industry and Cosmetic Applications of Citrus Plants: A Critical Review
3. Citrus processing wastes: Environmental impacts, recent advances, and future perspectives in total valorization
4. Extraction, characterization and biological activity of citrus flavonoids
5. Upcycled Animal Feed: Sustainable Solution to Orange Peels Waste
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