A carregar...
Publicação
Osmotic dehydration: an emerging technology applied to the fruit and vegetable sector
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.35 MB | Adobe PDF | |||
| 794.15 KB | Adobe PDF |
Orientador(es)
Resumo(s)
The current unsustainable production and consumption patterns are one of the drivers for Bioeconomy strategy implementation. The horticultural industry produces quantities of by-products and waste whose valorisation, through innovation, enhances new products and production processes development. The aim of this work was to develop new dehydrated food products from horticultural by-products, pumpkin, and courgette, using osmotic dehydration (DO) technology by immersing the food in an osmotic solution (OS).
Descrição
Apresentação em painel
Palavras-chave
bioresidues new products development osmotic dehydration horticultural products osmotic solution by-products valorization
Contexto Educativo
Citação
Sousa, S., Lima, G., Raimundo, D., Neves, A., Henriques, M., Oliveira, A., Oliveira, M. 2022. Osmotic
dehydration: an emerging technology applied to the fruit and vegetable sector. Book of abstracts of the 1st International Congress on Food, Nutrition & Public Health; towards
a sustainable future (ICFNH 2022). Lisbon: Instituto Nacional de Saúde Doutor Ricardo Jorge. p.49
Editora
Instituto Nacional de Saúde Doutor Ricardo Jorge