This PhD thesis aimed to formulate high added value foods through the exploitation of plant-based waste and by-products to be used as innovative ingredients or a source from which to extract bioactive molecules in a sustainable way. Specifically, one of the main research activities was focused on the valorization of globe artichoke roots as an alternative and sustainable source of inulin by green extraction and its application as ingredient for the production of functional fresh pasta.
Vegetable agri-food by-products: a source of functional ingredients for the production of high added value foods.
Giuditta de Gennaro
2023-01-01
Abstract
This PhD thesis aimed to formulate high added value foods through the exploitation of plant-based waste and by-products to be used as innovative ingredients or a source from which to extract bioactive molecules in a sustainable way. Specifically, one of the main research activities was focused on the valorization of globe artichoke roots as an alternative and sustainable source of inulin by green extraction and its application as ingredient for the production of functional fresh pasta.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
