Processing to valorise green biomass side streams to create new food ingredients

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Processing to valorise green biomass side streams to create new food ingredients

The aim of the work presented in this thesis was to investigate differing conversion routes on pea biomass in order to make it a functional food ingredient with differing properties than it has in its native form. These would then have differing microstructures and properties to enable the pea bioma...

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Bibliographic Details
Main Author:	Phillips, Jade B.
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2019
Subjects:	Cellulose Composite material Structure Pea Biomass Biochemistry
Online Access:	https://eprints.nottingham.ac.uk/57039/

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