Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach.

Arianna Roda; Dante Marco De Faveri; Milena Lambri

Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach.

Arianna Roda, Dante Marco De Faveri, Milena Lambri

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

This study proved for the first time the metabolomics of pineapple waste as a suitable raw material for the production of fruit vinegar with interesting aroma profile and demonstrated the possibility to efficiently reduce the post-harvest losses of pineapple fruits by manufacturing them into products with food added value.

Original language	English
Title of host publication	International Conference on Food Innovation Food Innova 2017
Pages	82
Number of pages	1
Publication status	Published - 2017
Event	Food Innova 2017 - Cesena Duration: 21 Jan 2017 → 3 Feb 2017

Conference

Conference	Food Innova 2017
City	Cesena
Period	21/1/17 → 3/2/17

Keywords

metabolomics
pineapple vinegar from waste

Cite this

@inproceedings{dabdd45a737b4a83826dd67b75a16e6c,

title = "Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach.",

abstract = "This study proved for the first time the metabolomics of pineapple waste as a suitable raw material for the production of fruit vinegar with interesting aroma profile and demonstrated the possibility to efficiently reduce the post-harvest losses of pineapple fruits by manufacturing them into products with food added value.",

keywords = "metabolomics, pineapple vinegar from waste, metabolomics, pineapple vinegar from waste",

author = "Arianna Roda and {De Faveri}, {Dante Marco} and Milena Lambri",

year = "2017",

language = "English",

isbn = "978-2-12-345680-3",

pages = "82",

booktitle = "International Conference on Food Innovation Food Innova 2017",

note = "Food Innova 2017 ; Conference date: 21-01-2017 Through 03-02-2017",

}

TY - GEN

T1 - Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach.

AU - Roda, Arianna

AU - De Faveri, Dante Marco

AU - Lambri, Milena

PY - 2017

Y1 - 2017

N2 - This study proved for the first time the metabolomics of pineapple waste as a suitable raw material for the production of fruit vinegar with interesting aroma profile and demonstrated the possibility to efficiently reduce the post-harvest losses of pineapple fruits by manufacturing them into products with food added value.

AB - This study proved for the first time the metabolomics of pineapple waste as a suitable raw material for the production of fruit vinegar with interesting aroma profile and demonstrated the possibility to efficiently reduce the post-harvest losses of pineapple fruits by manufacturing them into products with food added value.

KW - metabolomics

KW - pineapple vinegar from waste

KW - metabolomics

KW - pineapple vinegar from waste

UR - http://hdl.handle.net/10807/113578

M3 - Conference contribution

SN - 978-2-12-345680-3

SP - 82

BT - International Conference on Food Innovation Food Innova 2017

T2 - Food Innova 2017

Y2 - 21 January 2017 through 3 February 2017

ER -

Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach.

Abstract

Conference

Keywords

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