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Estrazione idroalcolica della buccia di cipolla rossa

Estrazione idroalcolica della buccia di cipolla rossa

ALINE Pacheco Albuquerque / Ana Paula T. Rocha / Gilmar T. de Araújo

48,48 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Empresa y gestión
ISBN:
9786208204624
48,48 €
IVA incluido
Disponible

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Sobre IBD

L’utilizzo dei sottoprodotti generati dalle industrie agroalimentari attraverso l’uso di tutte le parti che compongono gli ortaggi, ad esempio, è stato utilizzato come alternativa sostenibile e innovativa, poiché si stanno scoprendo sostanze biologicamente attive presenti in questi residui che possono contribuire alla salute. È quindi necessario utilizzare un processo che permetta di estrarre queste sostanze, dal momento che mangiare la buccia nella sua interezza è poco attraente. La scelta della tecnica per estrarre le molecole bioattive viene fatta in base alle potenziali applicazioni di questi estratti, in particolare l’uso di soluzioni idroalcoliche nell’industria alimentare. Sulla base dell’indagine di un’alternativa sostenibile per ottenere estratti bioattivi di interesse alimentare, questo libro propone uno studio che elenca le migliori condizioni per ottenere e concentrare queste sostanze biologicamente attive nel materiale vegetale.

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