Evaluation on physico-chemical properties of pink guava puree residue as bioresource

• Main Authors: Mhd Abd Kader, K. A., Ab. Aziz, Norashikin, Aziz, A., Talib, A. T., Ahmad, N. H., Tan, C. P., Kamarudin, S.
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/50522/1/%2819%29%20IFRJ-16368%20Ab%20Aziz.pdf; http://psasir.upm.edu.my/id/eprint/50522/; http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(19)%20IFRJ-16368%20Ab%20Aziz.pdf

Pink Guava Puree (PGP) factory produces tons of residues from its unit operation [refiner (R), siever (S), and decanter (D)]. These residues represent a waste of nutrients and can contribute to environmental problem. However, it can benefit related industries if the properties of the residues are kn...