Instant controlled pressure-drop as texturing pretreatment for intensifying both final drying stage and extraction of phenolic compounds to valorize orange industry by-products (Citrus sinensis L.)

Ines Louati, Neila Bahloul, Karim Allaf, Nabil Kechaou, Colette Besombes. Instant controlled pressure-drop as texturing pretreatment for intensifying both final drying stage and extraction of phenolic compounds to valorize orange industry by-products (Citrus sinensis L.). Food and Bioproducts Processing, Elsevier, 2019, 114, pp.85-94. ⟨10.1016/j.fbp.2018.11.012⟩. ⟨hal-02478292⟩