01622nam a2200361 a 450000100080000000500110000800800410001910000200006024501070008026001970018750000460038452004560043065000160088665000150090265000200091765000200093765000110095765000200096865000230098865000120101165000100102365000170103365000150105065000180106565000300108365000270111365000140114070000250115470000230117970000170120270000200121970000210123921681902024-11-05       2024    bl uuuu     u00u1 u    #d1 aSILVA, C. M. da  aPersimmon pomace valorizationbultrasound-assisted carotenoid extraction study.h[electronic resource]  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  aRef. 4.13.27. P.13.027. IUFoST. 8-12 set.  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  aCarotenoids  aExtraction  aFood processing  aFood technology  aPomace  aPomace extracts  aVegetable products  aBagaço  aCaqui  aCarotenóide  aExtração  aProcessamento  aProduto de Origem Vegetal  aTecnologia de Alimento  aUltrassom1 aCORRÊA FILHO, L. C.1 aFERREIRA, J. C. S.1 aTONON, R. V.1 aMATTA, V. M. da1 aCABRAL, L. M. C.