Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415737 | Innovative Food Science & Emerging Technologies | 2016 | 37 Pages |
Abstract
Irradiation has been shown to be an economically viable alternative for the treatment of foods; it has several advantages compared to traditional processing methods and can be applied independently or combined with existing techniques such as dehydration. Thus, this combination of treatments, as well as increasing the shelf life of apple pomace also increases the concentrations of nutrients and can be applied in the pharmaceutical, cosmetics and food industries. This advantage can translate into economic advantages, with added values in various applications and help to partially reduce negative impacts on the environment.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Vivian Cristina Ito, Aline Alberti, Suelen Avila, Marta Spoto, Alessandro Nogueira, Gilvan Wosiacki,