Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities
نویسندگان
چکیده
Fruits and vegetables are responsible for about 22% of food losses wastes along the supply chain (not including retail level). However, fruit vegetable by-products (FVB) may be transformed into fibre-rich flours bioactive compounds, mainly bound to fibre, thus bringing value industry due health benefits technological functionality. Therefore, these have great potential applied in several industries. The most common strategy is transforming ingredients, there some processing strategies dried ingredients - flours. Hence, this review aimed unveil straightforward processes already available discussed literature, allowing an easier implementation at industrial level, achieving actual application valorisation by-products. products where been effects on final products' physicochemical characteristics attributes also critically reviewed.
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ژورنال
عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie
سال: 2022
ISSN: ['1096-1127', '0023-6438']
DOI: https://doi.org/10.1016/j.lwt.2021.112707