Citrus cultivation is one of the most important agricultural sectors in the world and the main uses of these products are the market of fresh produce and the production of juices, pulps, purees, jams and ready-to-eat salads. The citrus processing by-product mainly contains water and many compounds which can have remarkable biological properties, and can therefore be considered as a source of high.value substances, a source of fiber and antioxidants

Gozzi G., G.D. (2017). Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products. Novi Sad : Dr. Milivoj Radojcin Dr. Ivan Pavkov.

Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products

Gozzi G.
Primo
;
Gottardi D.
Secondo
;
Patrignani F.;Lanciotti R.
Penultimo
;
Vannini L.
Ultimo
2017

Abstract

Citrus cultivation is one of the most important agricultural sectors in the world and the main uses of these products are the market of fresh produce and the production of juices, pulps, purees, jams and ready-to-eat salads. The citrus processing by-product mainly contains water and many compounds which can have remarkable biological properties, and can therefore be considered as a source of high.value substances, a source of fiber and antioxidants
2017
5th International Conference Suistainable Postharvest and Food Technologies, INOPTEP 2017 and 19th National Conference processing and energy in agriculture PTEP 2017 - PROCEEDINGS
127
127
Gozzi G., G.D. (2017). Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products. Novi Sad : Dr. Milivoj Radojcin Dr. Ivan Pavkov.
Gozzi G., Gottardi D., Patrignani F., Lanciotti R., Vannini L.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/797561
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