This study proved for the first time the metabolomics of pineapple waste as a suitable raw material for the production of fruit vinegar with interesting aroma profile and demonstrated the possibility to efficiently reduce the post-harvest losses of pineapple fruits by manufacturing them into products with food added value.
Roda, A., De Faveri, D. M., Lambri, M., Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach., Abstract de <<Food Innova 2017>>, (Cesena, 21-January 03-February 2017 ), Marco Della Rosa, Bologna 2017: 82-82 [http://hdl.handle.net/10807/113578]
Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach.
Roda, Arianna;De Faveri, Dante Marco;Lambri, Milena
2017
Abstract
This study proved for the first time the metabolomics of pineapple waste as a suitable raw material for the production of fruit vinegar with interesting aroma profile and demonstrated the possibility to efficiently reduce the post-harvest losses of pineapple fruits by manufacturing them into products with food added value.
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