Sustainable valorization of almond and peanut plant-based milk cakes: The use of terpenoid mixtures as ready-to-use solvents to enhance supercritical CO

• Tác giả: Clóvis A Balbinot Filho, Felipe Sanchez Bragagnolo, Alejandro Cifuentes, Melis Cokdinleyen, Sandra Regina Salvador Ferreira, Elena Ibáñez, Marcelo Lanza, Jose Mendiola, Maurício Ariel Rostagno, Monique Martins Strieder, Alberto Valdés
• Ngôn ngữ: eng
• Ký hiệu phân loại: 296.1231 Sources
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 713542

Tóm tắt

The solid cake from plant-based milk production, rich in lipids and proteins, can be repurposed to recover valuable fractions suitable for food, cosmetics, and pharmaceutical applications. This innovative study explored terpenoid-based solvents as modifiers of supercritical CO