Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/85701
Type: Artigo de periódico
Title: Sub- And Supercritical Fluid Technology Applied To Food Waste Processing
Author: Vigano J.
Machado A.P.D.F.
Martinez J.
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.
Editor: Elsevier
Rights: fechado
Identifier DOI: 10.1016/j.supflu.2014.09.026
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84908495495&partnerID=40&md5=7c939d02b1bf7f25aeed681c77d19678
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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