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dc.contributor.author
Papoutsis, Konstantinos
dc.contributor.author
Vuong, Quan V.
dc.contributor.author
Golding, John B.
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Hasperué, Héctor Joaquín
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Pristijono, Penta
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Bowyer, Michael C.
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Scarlett, Christopher J.
dc.contributor.author
Stathopoulos, Costas E.
dc.date.available
2019-10-30T16:58:53Z
dc.date.issued
2018-11
dc.identifier.citation
Papoutsis, Konstantinos; Vuong, Quan V.; Golding, John B.; Hasperué, Héctor Joaquín; Pristijono, Penta; et al.; Pretreatment of citrus by-products affects polyphenol recovery: a review; Taylor & Francis; Food Reviews International; 34; 8; 11-2018; 770-795
dc.identifier.issn
8755-9129
dc.identifier.uri
http://hdl.handle.net/11336/87660
dc.description.abstract
A large amount of citrus waste is generated annually. This waste is of great economic worth, since it contains high levels of polyphenols, which have attracted scientific interest due to their potent antimicrobial and antiradical activities. Pretreatment is a crucial step that precedes the extraction process and influences the yields and quality of polyphenols. This review emphasizes the effect of different drying processes, such as freeze drying, hot-air drying, vacuum drying, microwave drying, infrared drying, and high-speed drying, on the polyphenol retention in citrus by-products. Further treatments of the dried citrus by-products for assisting the liberation of bound polyphenols are also provided and comprehensively discussed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Taylor & Francis
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CITRUS POMACE
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DRYING TECHNIQUES
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LYOPHILIZATION
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POLYPHENOL LIBERATION
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TREATMENT OF DRIED POMACE
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VALORIZATION
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Ingeniería Química
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Ingeniería Química
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Pretreatment of citrus by-products affects polyphenol recovery: a review
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-15T14:13:14Z
dc.journal.volume
34
dc.journal.number
8
dc.journal.pagination
770-795
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Londres
dc.description.fil
Fil: Papoutsis, Konstantinos. The University Of Newcastle; Australia
dc.description.fil
Fil: Vuong, Quan V.. School Of Environmental And Life Sciences; Australia
dc.description.fil
Fil: Golding, John B.. School Of Environmental And Life Sciences; Australia
dc.description.fil
Fil: Hasperué, Héctor Joaquín. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Pristijono, Penta. School Of Environmental And Life Sciences; Australia
dc.description.fil
Fil: Bowyer, Michael C.. The University Of Newcastle; Australia
dc.description.fil
Fil: Scarlett, Christopher J.. School Of Environmental And Life Sciences; Australia
dc.description.fil
Fil: Stathopoulos, Costas E.. University Of Abertay; Australia
dc.journal.title
Food Reviews International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/87559129.2018.1438471
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/87559129.2018.1438471
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