Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351581
Type: Artigo
Title: Sub- and supercritical fluid technology applied to food waste processing
Author: Viganó, Juliane
Machado, Ana Paula da Fonseca
Martínez, Julian
Abstract: Food industries produce annually billions of tons of non-edible residues, which can cause pollution, management and economic problems worldwide. Environment damages such as water, soil and air contamination are global concerns, and are the main reason for the development of different strategies to use agricultural and industrial residues as source of new products. To apply the food wastes, environment-friendly processes are recommendable, in which renewable sources are used and the products do not offer environmental risks. Sub- and supercritical fluid technologies can meet such requirements when using green solvents. This review gives an overview of the potential of food residues as raw materials for the production of nutritionally interesting compounds, chemicals and biofuels. Aiming to recover components from food residues, processes in which sub- and supercritical technologies can be used, in single or combined ways, are discussed. Several applications are reported
Subject: Alimentos
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.supflu.2014.09.026
Address: https://www.sciencedirect.com/science/article/pii/S0896844614003039
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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