Exergetic comparison of three different processing routes for yellow pea (Pisum sativum): Functionality as a driver in sustainable process design

Journal of Cleaner Production

Volumn 183, Issue , 2018, Pages 979-987

  Geerts, Marlies ^a   van Veghel, Amber ^a   Zisopoulos, Filippos K ^a   van der Padt, Albert ^a,b   Jan van der Goot, Atze ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Friesland Campina   (Netherlands)

Author keywords

Exergy analysis; Functionality; Mild fractionation; Yellow pea

Indexed keywords

EFFICIENCY; ENVIRONMENTAL MANAGEMENT; EXERGY; FOOD ADDITIVES; FOOD PRODUCTS; SUSTAINABLE DEVELOPMENT;

ENVIRONMENTAL PERFORMANCE; EXERGY ANALYSIS; EXERGY EFFICIENCIES; FRACTIONATION PROCESS; FUNCTIONAL APPLICATIONS; FUNCTIONALITY; SUSTAINABILITY ANALYSIS; YELLOW PEA;

FUNCTIONAL FOOD;

EID: 85043584099     PISSN: 09596526     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jclepro.2018.02.158     Document Type: Article

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