Valorization and extraction optimization of Citrus seeds for food and functional food applications

Volume: 355, Pages: 129609 - 129609
Published: Sep 1, 2021
Abstract
Valorization of food byproducts has attracted recently considerable attention. Citrus fruits provide considerable non-edible residues reach 80% in juice production. They are considered agri-wastes to comprise peel, pulp and seeds. Previous investigations have focused on peel and pulp to recover value-added products. The review presents for the first-time phytochemical composition of Citrus seeds’ products, i.e., oil and extracts. Fatty acids,...
Paper Details
Title
Valorization and extraction optimization of Citrus seeds for food and functional food applications
Published Date
Sep 1, 2021
Volume
355
Pages
129609 - 129609
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