Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351581
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampViganó, Juliane-
dc.contributor.authorunicampMachado, Ana Paula da Fonseca-
dc.contributor.authorunicampMartínez, Julian-
dc.typeArtigopt_BR
dc.titleSub- and supercritical fluid technology applied to food waste processingpt_BR
dc.contributor.authorViganó, Juliane-
dc.contributor.authorMachado, Ana Paula da Fonseca-
dc.contributor.authorMartínez, Julian-
dc.subjectAlimentospt_BR
dc.subject.otherlanguageFoodpt_BR
dc.description.abstractFood 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 reportedpt_BR
dc.relation.ispartofThe journal of supercritical fluidspt_BR
dc.relation.ispartofabbreviationJ. supercrit. fluidspt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2015-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume96pt_BR
dc.description.firstpage272pt_BR
dc.description.lastpage286pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0896-8446pt_BR
dc.identifier.eissn1872-8162pt_BR
dc.identifier.doi10.1016/j.supflu.2014.09.026pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0896844614003039pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumber2013/02203-6; 2014/00372-8pt_BR
dc.date.available2020-10-26T20:06:55Z-
dc.date.accessioned2020-10-26T20:06:55Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-10-26T20:06:55Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-26T20:06:55Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351581-
dc.description.conferencenomeWorkshop on Supercritical Fluids and Energypt_BR
dc.description.conferencedate2013-
dc.description.conferencelocationCampinas, Brasilpt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordBy-productpt_BR
dc.subject.keywordFood wastept_BR
dc.subject.keywordPressurized fluidspt_BR
dc.identifier.source000348017300028pt_BR
dc.creator.orcid0000-0001-7187-1012pt_BR
dc.creator.orcid0000-0002-0069-6410pt_BR
dc.creator.orcid0000-0002-8182-7207pt_BR
dc.type.formArtigopt_BR
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