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The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

Talita A. Comunian, Marluci Palazzolli Silva, Clitor J.F. Souza

2021Trends in Food Science & Technology212 citationsDOI

Topics & Concepts

PomaceFood productsBiochemical engineeringFood industryRaw materialFood processingFood technologyBusinessBiotechnologyFood scienceChemistryEngineeringBiologyOrganic chemistryMicroencapsulation and Drying ProcessesProteins in Food SystemsFood composition and properties
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process | Litcius