Utilization of food industry wastes for the production of zero-valent iron nanoparticles

Science of the Total Environment

Volumn 496, Issue , 2014, Pages 233-240

  Machado, S ^a   Grosso, J P ^a   Nouws, H P A ^a   Albergaria, J T ^a   Delerue Matos, C ^a  

^a INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

Author keywords

Antioxidant capacity; Citrines; Food wastes; Green production; Zero valent iron nanoparticles

Indexed keywords

ANTIOXIDANT CAPACITY; CITRINES; FOOD WASTE; GREEN PRODUCTION; ZERO-VALENT IRON NANOPARTICLES;

IRON NANOPARTICLE; METAL NANOPARTICLE; UNCLASSIFIED DRUG; INDUSTRIAL WASTE; IRON;

ANTIOXIDANT; FOOD INDUSTRY; INDUSTRIAL WASTE; IRON; NANOTECHNOLOGY; RECYCLING; WASTE DISPOSAL;

ARTICLE; CONTROLLED STUDY; FOOD INDUSTRY; GREEN CHEMISTRY; INDUSTRIAL WASTE; LEMON; LIME (FRUIT); MANDARIN; ORANGE (FRUIT); PARTICLE SIZE; PROCESS OPTIMIZATION; RECYCLING; TRANSMISSION ELECTRON MICROSCOPY; PROCEDURES; WASTE DISPOSAL;

FOOD INDUSTRY; INDUSTRIAL WASTE; IRON; METAL NANOPARTICLES; REFUSE DISPOSAL;

EID: 84905438893     PISSN: 00489697     EISSN: 18791026     Source Type: Journal    
DOI: 10.1016/j.scitotenv.2014.07.058     Document Type: Article

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