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

Arianna Roda, Milena Lambri, Dante Marco De Faveri

Risultato della ricerca: Contributo in libroContributo a convegno

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.
Lingua originaleEnglish
Titolo della pubblicazione ospiteInternational Conference on Food Innovation Food Innova 2017
Pagine82
Numero di pagine1
Stato di pubblicazionePubblicato - 2017
EventoFood Innova 2017 - Cesena
Durata: 21 gen 20173 feb 2017

Convegno

ConvegnoFood Innova 2017
CittàCesena
Periodo21/1/173/2/17

Keywords

  • metabolomics
  • pineapple vinegar from waste

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