Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Fruit and vegetable industrialisation is a major contributor to food waste; thus, its integral transformation into functional powders has gained attention. Pretreatments can be incorporated into valorisation processes to generate structural or biochemical changes that improve powders’ characteristic...

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Bibliographic Details
Main Authors: Claudia Bas-Bellver, Cristina Barrera, Lucía Seguí
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
broccoli stem
waste valorisation
dehydrated powders
pretreatments
fermentation
ultrasounds
Online Access:https://www.mdpi.com/2304-8158/13/22/3585
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