Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associat...

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Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Bartkevics, Vadims, Pugajeva, Iveta, Borisova, Anastasija, Zokaityte, Egle, Lele, Vita, Sakiene, Vytaute, Zavistanaviciute, Paulina, Klupsaite, Dovile, Zadeike, Daiva, Özogul, Fatih, Juodeikiene, Grazina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278600/
https://www.ncbi.nlm.nih.gov/pubmed/32403256
http://dx.doi.org/10.3390/foods9050614

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278600/
https://www.ncbi.nlm.nih.gov/pubmed/32403256
http://dx.doi.org/10.3390/foods9050614

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