Zerrendatu honen arabera: non argitaratua "International Journal of Food Science and Technology"
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Assessment of different debittering techniques to valorize orange peel.
(Institute of Food Science & Technology (IFST), 2023)Different strategies to reduce bitterness of orange peels were assessed in the present research: a) blanching in 2 % NaCl-water (SALT), b) blanching in 1 % Na2CO3-water (ALK), c) blanching in water and fermentation with ... -
Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation
(Institute of Food Science and Technology, 2022)To find an innovative use for orange peels discarded in the orange juice-making process, a fermentative process was assessed using a Lactiplantibacillus plantarum strain. Blanched or rinsed peels were submerged in a 5% ...
