date:Jun 12, 2015
roducts. Much effort in produce ingredient science has moved toward research and discovering added value from a diversity of food residues, resulting in many components of interest for the food industry. Byproducts of processing, peeling, cutting, milling and blanching, etc., include parts such as peel, seeds and discarded pulp that are rich in bioactive nutrients. Polyphenols, antioxidants, colorants and other compounds are examples.
These can be treated and re-applied with the secondary posit