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Reintegration of Food Industry By-Products: Potential Applications. Foods 2022; 11:foods11223743. [PMID: 36429335 PMCID: PMC9689787 DOI: 10.3390/foods11223743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/06/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising serious environmental issues. Therefore, this situation creates the necessity to develop new strategies in order to exploit the generated wastes, securing the ability to develop new high-added-value products. This review aims to summarize the exploitation of fruit wastes, namely, apple and citrus, as well as vegetable by-products which are derived from tomato, potato and carrot cultivation. All the aforementioned by-products have found wide applications in the development of new high-added-value products in the food and feed industry owing to their improved nutritional profiles. Furthermore, these wastes are characterized by a strong antioxidant activity, justifying their valorization in other fields such as cosmetics and pharmaceutical industries.
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2
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Citrus Fruit Processing by Pressure Intensified Technologies: A Review. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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3
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Supercritical CO2 fluid extraction, physicochemical properties, antioxidant activities and hypoglycemic activity of polysaccharides derived from fallen Ginkgo leaves. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101153] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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4
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Pascoalino LA, Reis FS, Prieto MA, Barreira JCM, Ferreira ICFR, Barros L. Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds. Molecules 2021; 26:molecules26092624. [PMID: 33946249 PMCID: PMC8124571 DOI: 10.3390/molecules26092624] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 04/23/2021] [Accepted: 04/24/2021] [Indexed: 11/25/2022] Open
Abstract
Food processing generates a large amount of bio-residues, which have become the focus of different studies aimed at valorizing this low-cost source of bioactive compounds. High fruit consumption is associated with beneficial health effects and, therefore, bio-waste and its constituents arouse therapeutic interest. The present work focuses on the main Portuguese fruit crops and revises (i) the chemical constituents of apple, orange, and pear pomace as potential sources of functional/bioactive compounds; (ii) the bioactive evidence and potential therapeutic use of bio-waste generated in the processing of the main Portuguese fruit crops; and (iii) potential applications in the food, nutraceutical, pharmaceutical, and cosmetics industries. The current evidence of the effect of these bio-residues as antioxidant, anti-inflammatory, and antimicrobial agents is also summarized. Conclusions of the revised data are that these bio-wastes hold great potential to be employed in specific nutritional and pharmaceutical applications.
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Affiliation(s)
- Liege A. Pascoalino
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Filipa S. Reis
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain;
| | - João C. M. Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
- Correspondence: (J.C.M.B.); (L.B.); Tel.: +351-2733-30903 (J.C.M.B.); +351-2733-03532 (L.B.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
- Correspondence: (J.C.M.B.); (L.B.); Tel.: +351-2733-30903 (J.C.M.B.); +351-2733-03532 (L.B.)
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de Castro LA, Lizi JM, Chagas EGLD, de Carvalho RA, Vanin FM. From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy. Foods 2020; 9:E593. [PMID: 32384647 PMCID: PMC7278819 DOI: 10.3390/foods9050593] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/26/2020] [Accepted: 04/30/2020] [Indexed: 11/17/2022] Open
Abstract
In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of this study was to produce a flour from orange juice by-product, characterize it, and then apply this flour to produce cookies. Orange by-product flour (OBPF) was characterized in terms of its chemical composition, dietary fiber, phenolic compounds, antioxidant potential, and hygroscopic properties. Subsequently, the effect of substituting wheat flour by OBPF in cookies was evaluated. OBPF presented a very high content of dietary fiber (73.61% dry matter (DM)), minerals (ash = 2.72% DM), and total phenolic compounds (534 ± 30 mg gallic acid equivalent (GAE)/100 g of DM). In general, the properties of cookies were not significantly influenced by using OBPF as a substitution for wheat flour. Sensorial analyses showed that cookies produced with 10% OBPF presented the higher scores. Therefore, OBPF showed interesting characteristics, suggesting its possible use in the development of fiber enriched foods such as cookies; and its production represents a key strategy for the orange juice processing industries towards the application of a circular economy in the food system.
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Affiliation(s)
| | | | | | | | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil; (L.A.d.C.); (J.M.L.); (E.G.L.d.C.); (R.A.d.C.)
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6
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Angoy A, Ginies C, Goupy P, Bornard I, Ginisty P, Sommier A, Valat M, Chemat F. Development of a green innovative semi-industrial scale pilot combined microwave heating and centrifugal force to extract essential oils and phenolic compounds from orange peels. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102338] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Teixeira F, dos Santos BA, Nunes G, Soares JM, do Amaral LA, de Souza GHO, de Resende JTV, Menegassi B, Rafacho BPM, Schwarz K, dos Santos EF, Novello D. Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics. Molecules 2020; 25:E1670. [PMID: 32260369 PMCID: PMC7180482 DOI: 10.3390/molecules25071670] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/15/2020] [Accepted: 01/16/2020] [Indexed: 12/15/2022] Open
Abstract
Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product's physicochemical and nutritional characteristics.
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Affiliation(s)
- Flavia Teixeira
- Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, 85040-167 Guarapuava, Brazil; (F.T.); (G.N.); (J.M.S.)
- Department of Nutrition, State University of Midwest, 85040-167 Guarapuava, Brazil;
| | | | - Graziela Nunes
- Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, 85040-167 Guarapuava, Brazil; (F.T.); (G.N.); (J.M.S.)
- Department of Nutrition, State University of Midwest, 85040-167 Guarapuava, Brazil;
| | - Jaqueline Machado Soares
- Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, 85040-167 Guarapuava, Brazil; (F.T.); (G.N.); (J.M.S.)
- Department of Nutrition, State University of Midwest, 85040-167 Guarapuava, Brazil;
| | - Luane Aparecida do Amaral
- Postgraduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (L.A.d.A.); (E.F.d.S.)
| | - Gabriel Henrique Oliveira de Souza
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (G.H.O.d.S.); (B.P.M.R.)
| | | | - Bruna Menegassi
- Faculty of Health Sciences, Federal University of Grande Dourados, 79825-070 Dourados, Brazil;
| | - Bruna Paola Murino Rafacho
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (G.H.O.d.S.); (B.P.M.R.)
| | - Kélin Schwarz
- Department of Nutrition, Federal University of Triângulo Mineiro, 38025-350 Uberaba, Brazil;
| | - Elisvânia Freitas dos Santos
- Postgraduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (L.A.d.A.); (E.F.d.S.)
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (G.H.O.d.S.); (B.P.M.R.)
| | - Daiana Novello
- Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, 85040-167 Guarapuava, Brazil; (F.T.); (G.N.); (J.M.S.)
- Department of Nutrition, State University of Midwest, 85040-167 Guarapuava, Brazil;
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Chavan P, Singh AK, Kaur G. Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A review. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12895] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Prasad Chavan
- Department of Processing & Food EngineeringPunjab Agricultural University Ludhiana India
| | - Avdesh Kumar Singh
- Department of Processing & Food EngineeringPunjab Agricultural University Ludhiana India
| | - Gagandeep Kaur
- Department of Processing & Food EngineeringPunjab Agricultural University Ludhiana India
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Yılmazoğlu E, Akgün M. p -Cymene production from orange peel oil using some metal catalyst in supercritical alcohols. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.08.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Boukroufa M, Boutekedjiret C, Chemat F. Development of a green procedure of citrus fruits waste processing to recover carotenoids. RESOURCE-EFFICIENT TECHNOLOGIES 2017. [DOI: 10.1016/j.reffit.2017.08.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sharma K, Mahato N, Cho MH, Lee YR. Converting citrus wastes into value-added products: Economic and environmently friendly approaches. Nutrition 2016; 34:29-46. [PMID: 28063510 DOI: 10.1016/j.nut.2016.09.006] [Citation(s) in RCA: 213] [Impact Index Per Article: 26.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 08/18/2016] [Accepted: 09/20/2016] [Indexed: 01/09/2023]
Abstract
Citrus fruits, including oranges, grapefruits, lemons, limes, tangerines, and mandarins, are among the most widely cultivated fruits around the globe. Its production is increasing every year due to rising consumer demand. Citrus-processing industries generate huge amounts of wastes every year, and citrus peel waste alone accounts for almost 50% of the wet fruit mass. Citrus waste is of immense economic value as it contains an abundance of various flavonoids, carotenoids, dietary fiber, sugars, polyphenols, essential oils, and ascorbic acid, as well as considerable amounts of some trace elements. Citrus waste also contains high levels of sugars suitable for fermentation for bioethanol production. However, compounds such as D-limonene must be removed for efficient bioethanol production. The aim of the present article was to review the latest advances in various popular methods of extraction for obtaining value-added products from citrus waste/byproducts and their potential utility as a source of various functional compounds.
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Affiliation(s)
- Kavita Sharma
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Republic of Korea
| | - Neelima Mahato
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Republic of Korea
| | - Moo Hwan Cho
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Republic of Korea
| | - Yong Rok Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Republic of Korea.
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Romero de la Vega G, Salgado Cervantes M, Garcia Alvarado M, Romero-Martínez A, Hegel P. Fractionation of vanilla oleoresin by supercritical CO2 technology. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2015.10.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Ultrasound-assisted emulsification–extraction of orange peel metabolites prior to tentative identification by LC–QTOF MS/MS. Talanta 2015; 141:150-7. [DOI: 10.1016/j.talanta.2015.03.045] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 03/16/2015] [Accepted: 03/22/2015] [Indexed: 11/23/2022]
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14
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Improvement of biogas production from orange peel waste by leaching of limonene. BIOMED RESEARCH INTERNATIONAL 2015; 2015:494182. [PMID: 25866787 PMCID: PMC4383308 DOI: 10.1155/2015/494182] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 08/16/2014] [Accepted: 08/23/2014] [Indexed: 11/23/2022]
Abstract
Limonene is present in orange peel wastes and is known as an antimicrobial agent, which impedes biogas production when digesting the peels. In this work, pretreatment of the peels to remove limonene under mild condition was proposed by leaching of limonene using hexane as solvent. The pretreatments were carried out with homogenized or chopped orange peel at 20–40°C with orange peel waste and hexane ratio (w/v) ranging from 1 : 2 to 1 : 12 for 10 to 300 min. The pretreated peels were then digested in batch reactors for 33 days. The highest biogas production was achieved by treating chopped orange peel waste and hexane ratio of 12 : 1 at 20°C for 10 min corresponding to more than threefold increase of biogas production from 0.061 to 0.217 m3 methane/kg VS. The solvent recovery was 90% using vacuum filtration and needs further separation using evaporation. The hexane residue in the peel had a negative impact on biogas production as shown by 28.6% reduction of methane and lower methane production of pretreated orange peel waste in semicontinuous digestion system compared to that of untreated peel.
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16
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Chen Y, Wu J, Xu Y, Fu M, Xiao G. Effect of second cooling on the chemical components of essential oils from orange peel (Citrus sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8786-90. [PMID: 24945493 DOI: 10.1021/jf501079r] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
A second cooling was added to the oil collectors of an improved Clevenger-type apparatus (ICT) to investigate the thermal reaction of essential oils from orange peel compared to a traditional Clevenger-type apparatus (CT). The results demonstrated the yield rate of essential oil from ICT was significantly higher (p < 0.05) than that from CT. The major components of the essential oils consisted of monoterpenes, such as d-limonene, β-myrcene, β-pinene, γ-terpinene, α-pinene. Interestingly, ICT prevented the thermal reaction-the transformation of β-myrcene to β-thujene-and reduced the oxidation on α-pinene and β-pinene of the essential oil in comparison to CT. In addition, the yield rate of γ-terpinene can also be improved via ICT compared to CT. Thus, ICT is an effective improvement to traditional CT.
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Affiliation(s)
- Yulong Chen
- Sericultural and Agro-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences , Guangzhou 510610, People's Republic of China
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Gutiérrez C, Rodríguez JF, Gracia I, de Lucas A, García MT. Modeling the Phase Behavior of Essential Oils in Supercritical CO2 for the Design of a Countercurrent Separation Column. Ind Eng Chem Res 2014. [DOI: 10.1021/ie501834h] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cristina Gutiérrez
- Department of Chemical Engineering, University of Castilla—La Mancha, Avenida Camilo José Cela 13004 Ciudad Real, Spain
| | - Juan Francisco Rodríguez
- Department of Chemical Engineering, University of Castilla—La Mancha, Avenida Camilo José Cela 13004 Ciudad Real, Spain
| | - Ignacio Gracia
- Department of Chemical Engineering, University of Castilla—La Mancha, Avenida Camilo José Cela 13004 Ciudad Real, Spain
| | - Antonio de Lucas
- Department of Chemical Engineering, University of Castilla—La Mancha, Avenida Camilo José Cela 13004 Ciudad Real, Spain
| | - M. Teresa García
- Department of Chemical Engineering, University of Castilla—La Mancha, Avenida Camilo José Cela 13004 Ciudad Real, Spain
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Perazzini H, Freire FB, Freire JT. Drying Kinetics Prediction of Solid Waste Using Semi-Empirical and Artificial Neural Network Models. Chem Eng Technol 2013. [DOI: 10.1002/ceat.201200593] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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21
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Supercritical carbon dioxide fractionation of T. minuta and S. officinalis essential oils: Experiments and process analysis. J Supercrit Fluids 2013. [DOI: 10.1016/j.supflu.2013.03.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Proposals for the residues recovery: Orange waste as raw material for new products. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2012.06.002] [Citation(s) in RCA: 103] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Sahraoui N, Vian MA, El Maataoui M, Boutekedjiret C, Chemat F. Valorization of citrus by-products using Microwave Steam Distillation (MSD). INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.02.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Rezzoug SA, Louka N. Thermomechanical process intensification for oil extraction from orange peels. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.05.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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