HIGHLIGHTS
- who: Membranes and collaborators from the Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, POBox, Alicante, Spain have published the article: Almond (Prunus amygdalus) Shell Residues for Food Packaging Applications Characterization of Antioxidant Compounds in Almond (Prunus amygdalus) Shell Residues for Food, in the Journal: Membranes 2022, 12, 806. of /2022/
- what: This work proposes the revalorization of almond shell (AS) wastes as an active additive for food packaging applications. In this work, MAE was proposed as a green, efficient technology for the extraction of antioxidants from AS waste, requiring lesser quantities of . . .
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