Sustainable valorization of pitaya (Hylocereus spp.) peel in a semi-continuous high-pressure hydrothermal process to recover value-added products-Reference-Cited by-同舟云学术

Sustainable valorization of pitaya (Hylocereus spp.) peel in a semi-continuous high-pressure hydrothermal process to recover value-added products

Published:2023-11 Issue: Volume:173 Page:113332
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ferreira Vanessa Cosme,Sganzerla William Gustavo,Barroso Tiago Linhares Cruz Tabosa,Castro Luiz Eduardo Nochi,Colpini Leda Maria Saragiotto,Forster-Carneiro Tânia^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference83 articles.

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3. Extraction of phenolic compounds: A review;Alara;Curr. Res. Food Sci.,2021

4. Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel;Alasalvar;International Journal of Food Science and Technology,2023

5. Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities;Angonese;LWT,2021

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