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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/10/2024 |
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Data da última atualização: |
05/11/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, C. M. da; CORRÊA FILHO, L. C.; FERREIRA, J. C. S.; TONON, R. V.; MATTA, V. M. da; CABRAL, L. M. C. |
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Afiliação: |
C. MURTINHO DA SILVA; L. C. CORRÊA FILHO; JOSE CARLOS SA FERREIRA, CTAA; RENATA VALERIANO TONON, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Persimmon pomace valorization: ultrasound-assisted carotenoid extraction study. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 475. |
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Idioma: |
Inglês |
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Notas: |
Ref. 4.13.27. P.13.027. IUFoST. 8-12 set. |
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Conteúdo: |
The production and marketing of persimmon fruits typically lead to the generation of waste, which is often underutilized or improperly disposed of. These byproducts contain valuable bioactive compounds, including carotenoids, which can serve as natural colorants. Ultrasound-assisted extraction has shown promise in recover- ing bioactive compounds from plant materials, significantly enhancing extraction effi- ciency compared to conventional methods |
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Thesagro: |
Bagaço; Caqui; Carotenóide; Extração; Processamento; Produto de Origem Vegetal; Tecnologia de Alimento; Ultrassom. |
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Thesaurus Nal: |
Carotenoids; Extraction; Food processing; Food technology; Pomace; Pomace extracts; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01622nam a2200361 a 4500
001 2168190
005 2024-11-05
008 2024 bl uuuu u00u1 u #d
100 1 $aSILVA, C. M. da
245 $aPersimmon pomace valorization$bultrasound-assisted carotenoid extraction study.$h[electronic resource]
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 475.$c2024
500 $aRef. 4.13.27. P.13.027. IUFoST. 8-12 set.
520 $aThe production and marketing of persimmon fruits typically lead to the generation of waste, which is often underutilized or improperly disposed of. These byproducts contain valuable bioactive compounds, including carotenoids, which can serve as natural colorants. Ultrasound-assisted extraction has shown promise in recover- ing bioactive compounds from plant materials, significantly enhancing extraction effi- ciency compared to conventional methods
650 $aCarotenoids
650 $aExtraction
650 $aFood processing
650 $aFood technology
650 $aPomace
650 $aPomace extracts
650 $aVegetable products
650 $aBagaço
650 $aCaqui
650 $aCarotenóide
650 $aExtração
650 $aProcessamento
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
650 $aUltrassom
700 1 $aCORRÊA FILHO, L. C.
700 1 $aFERREIRA, J. C. S.
700 1 $aTONON, R. V.
700 1 $aMATTA, V. M. da
700 1 $aCABRAL, L. M. C.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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