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dc.date.accessioned 2021-09-09T18:56:40Z
dc.date.available 2021-09-09T18:56:40Z
dc.date.issued 2018-02-26
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/124562
dc.description.abstract A large amount of citrus waste is generated annually. This waste is of great economic worth, since it contains high levels of polyphenols, which have attracted scientific interest due to their potent antimicrobial and antiradical activities. Pre-treatment is a crucial step that precedes the extraction process and influences the yields and quality of polyphenols. This review emphasizes the effect of different drying processes, such as freeze drying, hot-air drying, vacuum drying, infrared drying, and high-speed drying, on the polyphenol retention in citrus by-products. Further treatments of the dried citrus by-products for assisting the liberation of bound polyphenols are also provided and comprehensively discussed. en
dc.format.extent 770-795 es
dc.language en es
dc.subject Citrus pomace es
dc.subject drying techniques es
dc.subject polyphenol liberation es
dc.subject treatment of dried pomace es
dc.subject valorization es
dc.subject lyophilisation es
dc.title Pretreatment of citrus by-products affects polyphenol recovery: a review en
dc.type Articulo es
sedici.identifier.other doi:10.1080/87559129.2018.1438471 es
sedici.identifier.issn 8755-9129 es
sedici.identifier.issn 1525-6103 es
sedici.creator.person Papoutsis, Konstantinos es
sedici.creator.person Vuong, Quan V. es
sedici.creator.person Golding, John B. es
sedici.creator.person Hasperué, Héctor Joaquín es
sedici.creator.person Pristijono, Penta es
sedici.creator.person Bowyer, Michael C. es
sedici.creator.person Scarlett, Christopher J. es
sedici.creator.person Stathopoulos, Costas E. es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Preprint es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Food Reviews International es
sedici.relation.journalVolumeAndIssue vol. 34, no. 8 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)