Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the...

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Detalles Bibliográficos
Autores principales: Bas-Bellver, Claudia, Barrera, Cristina, Betoret, Noelia, Seguí, Lucía
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572841/
https://www.ncbi.nlm.nih.gov/pubmed/37835180
http://dx.doi.org/10.3390/foods12193526

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572841/
https://www.ncbi.nlm.nih.gov/pubmed/37835180
http://dx.doi.org/10.3390/foods12193526

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