2017
DOI: 10.1016/j.foodchem.2016.12.093
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Bioactives from fruit processing wastes: Green approaches to valuable chemicals

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Cited by 408 publications
(217 citation statements)
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“…About 30-50% fruit portion is discarded as waste which contain carbohydrates as major components. Fruit wastes such as peels, pomace and seeds could be a good feedstock [9] and contains higher reducing sugar values. Pre-treatment of fruit wastes alters the physio-chemical-biological characteristics resulting in release of sugars and nutrients [10].…”
Section: Introductionmentioning
confidence: 99%
“…About 30-50% fruit portion is discarded as waste which contain carbohydrates as major components. Fruit wastes such as peels, pomace and seeds could be a good feedstock [9] and contains higher reducing sugar values. Pre-treatment of fruit wastes alters the physio-chemical-biological characteristics resulting in release of sugars and nutrients [10].…”
Section: Introductionmentioning
confidence: 99%
“…There are many applications in which detection of the common aliphatic alcohol, ethanol, is needed, including the chemical, biomedical, and food industries, where the rate of ethanol production during fermentation needs to be monitored. 1 As an example, the change in alcohol content during fermentation of grapes is of great importance in the winemaking industry.2 Ethanol gas sensors can detect early spoilage of carbohydrate-rich foods, and these sensors are now employed in consumer electronics including refrigerators and mobile devices.1 Another common application is monitoring blood alcohol content related to consumption of alcoholic beverages. Most of the research into solid state sensors has focused on metal oxide semiconductors such as SnO 2 , Fe 2 O 3 , CuO, and ZnO.…”
mentioning
confidence: 99%
“…There are many applications in which detection of the common aliphatic alcohol, ethanol, is needed, including the chemical, biomedical, and food industries, where the rate of ethanol production during fermentation needs to be monitored. 1 As an example, the change in alcohol content during fermentation of grapes is of great importance in the winemaking industry.…”
mentioning
confidence: 99%
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