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

Arianna Roda, Milena Lambri, Dante Marco De Faveri

Research output: Chapter in Book/Report/Conference proceedingConference 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 languageEnglish
Title of host publicationInternational Conference on Food Innovation Food Innova 2017
Pages82
Number of pages1
Publication statusPublished - 2017
EventFood Innova 2017 - Cesena
Duration: 21 Jan 20173 Feb 2017

Conference

ConferenceFood Innova 2017
CityCesena
Period21/1/173/2/17

Keywords

  • metabolomics
  • pineapple vinegar from waste

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