Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse
A novel approach in promoting the valorisation of fruit waste as potential bio-ingredients in food applications is gaining research attention in recent times. In the present study, hog plum bagasse (HPB) treated with citric acid alone (0.12 dm3, 99.0% purity) and in synergistic treatment with ultras...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2024), 1 vom: 08. Jan., Seite 59-68 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2025
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Fruit by-product citric acid lignocellulose microbial safety ultrasound valorisation bagasse 9006-97-7 Cellulose mehr... |
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