Biological values of processed green biomass from different vegetable species

dc.contributor.advisorBákonyi, Nóra
dc.contributor.advisorDomokos-Szabolcsy, Éva
dc.contributor.authorDomingos, Geraldo Jorge
dc.contributor.departmentDE--Természettudományi és Technológiai Kar--Biológiai és Ökológiai Intézethu_HU
dc.description.abstractOne of the aspects of sustainable agriculture is related to green biomass recycling. During fresh vegetable production, significant amount of green biomass waste is generated which may contain useful chemicals, heath-beneficial components. The aim of present work was to increase the value of the neglected green biomass fraction of vegetable crops comparing two different processing methods. The involved plant species are broccoli, horse radish, brussels sprout and wheat sprouts. Our results showed that leaf protein concentrate from wheat sprout had the highest protein content.Brown juice also contained low levels of soluble protein amino acids. Lactic acid coagulation was more advantageous because ~pH 4.5 brown juice did not require further processing.hu_HU
dc.description.degreeegységes, osztatlanhu_HU
dc.subjectBiomass recyclinghu_HU
dc.subjectCircular economyhu_HU
dc.subjectLeaf protein concentratehu_HU
dc.subjectBrown juicehu_HU
dc.subjectLactic acid bacteriahu_HU
dc.subject.dspaceDEENK Témalista::Biológiai tudományokhu_HU
dc.subject.dspaceDEENK Témalista::Környezettudományokhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleBiological values of processed green biomass from different vegetable specieshu_HU