Upcycling clarified and decolorized red beet waste into a sustainable glucose syrup alternative for ice cream production
This study aimed to determine the potential use of the liquid waste (RBLW, ∼12.0°Bx) generated after pigment extraction from industrial red beet (RB) (Beta vulgaris L.) juice concentrate during the production of RB extract powder as an alternative to glucose syrup in ice cream technology. After clar...
שמור ב:
| Principais autores: | , , , , , |
|---|---|
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier
2026-07-01
|
| סדרה: | Food Chemistry: X |
| נושאים: | |
| גישה מקוונת: | http://www.sciencedirect.com/science/article/pii/S2590157526005948 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|