Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments

Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments

This study investigates the production of stable ingredients with high bioactive compound content from agri-food wastes. For the valorization process, high-pressure thermal treatment (HPTT) at different temperatures (65, 75, and 85 °C) at 600 MPa for 5 min was applied to three by-products. These HPT...

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Bibliographic Details
Main Authors: Miriam Sánchez-Ordóñez, Jorge A. Saraiva, Carlos A. Pinto, Jonathan Delgado-Adámez, M. Rosario Ramírez-Bernabé
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
agri-food by-products
red pepper
wine pomace
bioactive compounds
food sustainability
Online Access:https://www.mdpi.com/2304-8158/14/13/2214
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