Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries
Francisco J. Barba(Universitat de València), Eugène Vorobiev(École Supérieure de Chimie Organique et Minérale), María J. Esteve(Universitat de València), Charis M. Galanakis(Taif University), Ana Frígola(Universitat de València)
Cited by 215
Related Papers
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
|Trends in Food Science & Technology|2012|1.2k
Safety of foods, food supply chain and environment within the COVID-19 pandemic
|Trends in Food Science & Technology|2020|527
Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges
|Food and Bioproducts Processing|2013|447
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era
|Trends in Food Science & Technology|2021|436