Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associat...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Foods
Päätekijät: Bartkiene, Elena, Bartkevics, Vadims, Pugajeva, Iveta, Borisova, Anastasija, Zokaityte, Egle, Lele, Vita, Sakiene, Vytaute, Zavistanaviciute, Paulina, Klupsaite, Dovile, Zadeike, Daiva, Özogul, Fatih, Juodeikiene, Grazina
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI 2020
Aiheet:
Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7278600/
https://ncbi.nlm.nih.gov/pubmed/32403256
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9050614
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