Candying process for enhancing pre-waste watermelon rinds to increase food sustainability

Candying process for enhancing pre-waste watermelon rinds to increase food sustainability

This work describes two alternative laboratory methods 'candying fruit' methods of fresh mesocarp of Crimson sweet watermelon, a typical waste and unappetizing material. Our experimental candying process was conducted by slow osmosis, lasting 24 weeks at room temperature. It was activated...

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Bibliographic Details
Main Authors: Laura Maletti, Veronica D'Eusanio, Lisa Lancellotti, Andrea Marchetti, Luca Pincelli, Lorenzo Strani, Lorenzo Tassi
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Future Foods
Subjects:
Pre-waste materials
Valorization
Sustainable foods
Watermelon rinds
Candying processes
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833522000697

Internet

http://www.sciencedirect.com/science/article/pii/S2666833522000697

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