Food research international (Ottawa, Ont.)Ultraviolet RaysAntioxidantsPolyphenolsFruitMicrowaves
Advancing sustainable practices based on UV-C radiation for valorising downgraded date fruit residues from date syrup production.
Kahina Djaoud, Rocío De la Peña-Armada, Alejandra García-Alonso, Virgilio Correcher, María Luisa Pérez-Rodríguez, Lila Boulekbache-Makhlouf, Inmaculada Mateos-Aparicio
Published: 202510.1016/j.foodres.2025.117747
Abstract
Date fruit pomace from syrup production represent a significant by-product with potential for valorization. This study investigated the physicochemical and functional properties of residues generated through microwave-assisted (MWR), ultrasound-assis…
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