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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Nieto Martínez, Gema | - |
dc.contributor.author | Ros Berruezo, Gaspar Francisco | - |
dc.contributor.author | Fernández-López, J. | - |
dc.contributor.author | Pérez-Álvarez, J. | - |
dc.contributor.author | Peñalver, R. | - |
dc.contributor.author | Viuda-Martos, M. | - |
dc.date.accessioned | 2022-04-27T22:10:46Z | - |
dc.date.available | 2022-04-27T22:10:46Z | - |
dc.date.issued | 2021-06 | - |
dc.identifier.citation | Plants, Nº10 (6) -1069 | es |
dc.identifier.issn | 2223-7747 | - |
dc.identifier.uri | http://hdl.handle.net/10201/119264 | - |
dc.description.abstract | Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment and disposal, might cause severe environmental problems. The co-products obtained from the citrus industry may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer demands, the food industry is exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Thus, the aim of this review is to describe the possible benefits of citrus co-products as a source of bioactive compounds and their applications in the development of healthier meat and meat products | - |
dc.format | application/pdf | es |
dc.format.extent | 22 | - |
dc.language | eng | es |
dc.relation.isreferencedby | ED_IDENTRADA=1027 | - |
dc.rights | info:eu-repo/semantics/openAccess | - |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | citrus | es |
dc.title | Valorization of citrus co-products: Recovery of bioactive compounds and application in meat and meat products | es |
dc.type | info:eu-repo/semantics/review | es |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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Valorizati..e.pdf | 2,45 MB | Adobe PDF | Visualizar/Abrir |
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