Some of the activities of my PhD thesis project are described. The chemical characterization of food by-products (i.e. pomegranate and citrus residues and Equisetum arvense) such as their phenolic content and volatile profile was carried out; these results were related with their functional activities as the antimicrobial and the antioxidant ones. The most promising by-products were used as ingredients directly added to a food, i.e. ‘Primo Sale’ cheese.
Cellini, B. (2022). Biotechnological valorisation of residues and by-products from agro-food industries ! Valorizzazione biotecnologica di residui e sottoprodotti dell’industria agro-alimentare. Torino : Università di Torino.
Biotechnological valorisation of residues and by-products from agro-food industries ! Valorizzazione biotecnologica di residui e sottoprodotti dell’industria agro-alimentare
Cellini Beatrice
2022
Abstract
Some of the activities of my PhD thesis project are described. The chemical characterization of food by-products (i.e. pomegranate and citrus residues and Equisetum arvense) such as their phenolic content and volatile profile was carried out; these results were related with their functional activities as the antimicrobial and the antioxidant ones. The most promising by-products were used as ingredients directly added to a food, i.e. ‘Primo Sale’ cheese.| File | Dimensione | Formato | |
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Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology - Cellini.pdf
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