Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation

Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yield of AWW, addition of carriers and spray drying...

Descripción completa

Detalles Bibliográficos
Autores principales: Permal, Rahul, Chang, Wee Leong, Chen, Tony, Seale, Brent, Hamid, Nazimah, Kam, Rothman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555108/
https://www.ncbi.nlm.nih.gov/pubmed/32867297
http://dx.doi.org/10.3390/foods9091187

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555108/
https://www.ncbi.nlm.nih.gov/pubmed/32867297
http://dx.doi.org/10.3390/foods9091187

Ejemplares similares