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Using a novel spiral-filter press technology to biorefine horticultural by-products: the case of tomato, part I : process optimization and evaluation of the process impact on the antioxidative capacity

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Tomato juice, By-products, Spiral-filter press, Process optimization, Turbidity, Antioxidative capacity, JUICE, QUALITY, VEGETABLES, EXTRACTION, VISCOSITY, FLAVOR, COLOR, FOODS, PUREE

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Chicago
Kips, Lies, Domien De Paepe, Nathalie Bernaert, Stephanie Van Weyenberg, Els Van Paemel, Marc De Loose, Katleen Raes, and Bart Van Droogenbroek. 2016. “Using a Novel Spiral-filter Press Technology to Biorefine Horticultural By-products: The Case of Tomato, Part I : Process Optimization and Evaluation of the Process Impact on the Antioxidative Capacity.” Innovative Food Science & Emerging Technologies 38: 198–205.
APA
Kips, L., De Paepe, D., Bernaert, N., Van Weyenberg, S., Van Paemel, E., De Loose, M., Raes, K., et al. (2016). Using a novel spiral-filter press technology to biorefine horticultural by-products: the case of tomato, part I : process optimization and evaluation of the process impact on the antioxidative capacity. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 38, 198–205.
Vancouver
1.
Kips L, De Paepe D, Bernaert N, Van Weyenberg S, Van Paemel E, De Loose M, et al. Using a novel spiral-filter press technology to biorefine horticultural by-products: the case of tomato, part I : process optimization and evaluation of the process impact on the antioxidative capacity. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2016;38:198–205.
MLA
Kips, Lies, Domien De Paepe, Nathalie Bernaert, et al. “Using a Novel Spiral-filter Press Technology to Biorefine Horticultural By-products: The Case of Tomato, Part I : Process Optimization and Evaluation of the Process Impact on the Antioxidative Capacity.” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 38 (2016): 198–205. Print.
@article{8136259,
  author       = {Kips, Lies and De Paepe, Domien and Bernaert, Nathalie and Van Weyenberg, Stephanie and Van Paemel, Els and De Loose, Marc and Raes, Katleen and Van Droogenbroek, Bart},
  issn         = {1466-8564},
  journal      = {INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES},
  keyword      = {Tomato juice,By-products,Spiral-filter press,Process optimization,Turbidity,Antioxidative capacity,JUICE,QUALITY,VEGETABLES,EXTRACTION,VISCOSITY,FLAVOR,COLOR,FOODS,PUREE},
  language     = {eng},
  pages        = {198--205},
  title        = {Using a novel spiral-filter press technology to biorefine horticultural by-products: the case of tomato, part I : process optimization and evaluation of the process impact on the antioxidative capacity},
  url          = {http://dx.doi.org/10.1016/j.ifset.2016.10.005},
  volume       = {38},
  year         = {2016},
}

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