Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient

The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product resulting from the extraction of orange juice to offer it as a versatile, healthy, high-...

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Detalles Bibliográficos
Autores principales: Martínez-Navarrete, Nuria, García-Martínez, Eva, Camacho, María del Mar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818329/
https://www.ncbi.nlm.nih.gov/pubmed/36613313
http://dx.doi.org/10.3390/foods12010097

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818329/
https://www.ncbi.nlm.nih.gov/pubmed/36613313
http://dx.doi.org/10.3390/foods12010097

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