Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
Abstract
:1. Introduction
2. Health Benefits of Plant Materials
3. Innovative Extractions and Processing of BACs
3.1. Fruits
3.2. Other Vegetables
3.3. Medicinal and Aromatic Plants
3.4. Food Wastes and By-Products
4. Conclusions and Future Prospects and Challenges
Author Contributions
Funding
Conflicts of Interest
References
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Putnik, P.; Lorenzo, J.M.; Barba, F.J.; Roohinejad, S.; Režek Jambrak, A.; Granato, D.; Montesano, D.; Bursać Kovačević, D. Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials. Foods 2018, 7, 106. https://doi.org/10.3390/foods7070106
Putnik P, Lorenzo JM, Barba FJ, Roohinejad S, Režek Jambrak A, Granato D, Montesano D, Bursać Kovačević D. Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials. Foods. 2018; 7(7):106. https://doi.org/10.3390/foods7070106
Chicago/Turabian StylePutnik, Predrag, Jose M. Lorenzo, Francisco J. Barba, Shahin Roohinejad, Anet Režek Jambrak, Daniel Granato, Domenico Montesano, and Danijela Bursać Kovačević. 2018. "Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials" Foods 7, no. 7: 106. https://doi.org/10.3390/foods7070106
APA StylePutnik, P., Lorenzo, J. M., Barba, F. J., Roohinejad, S., Režek Jambrak, A., Granato, D., Montesano, D., & Bursać Kovačević, D. (2018). Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials. Foods, 7(7), 106. https://doi.org/10.3390/foods7070106