Publication: Valorization of citrus co-products: Recovery of bioactive compounds and application in meat and meat products
Authors
Nieto Martínez, Gema ; Ros Berruezo, Gaspar Francisco ; Fernández-López, J. ; Pérez-Álvarez, J. ; Peñalver, R. ; Viuda-Martos, M.
item.page.secondaryauthor
item.page.director
Publisher
publication.page.editor
publication.page.department
DOI
item.page.type
info:eu-repo/semantics/review
Description
Abstract
Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment and disposal, might cause severe environmental problems. The co-products obtained from the citrus industry may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer demands, the food industry is exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Thus, the aim of this review is to describe the possible benefits of citrus co-products as a source of bioactive compounds and their applications in the development of healthier meat and meat products
publication.page.subject
Citation
Plants, Nº10 (6) -1069
item.page.embargo
Collections
Ir a Estadísticas
Este ítem está sujeto a una licencia Creative Commons. http://creativecommons.org/licenses/by/4.0/