Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review-Reference-Cited by-同舟云学术

Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review

Published:2021-10-08 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Meena L,Sengar Animesh Singh,Neog Rooman,Sunil C. K^ORCID

Funder

Ministry of Food Processing Industries

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05271-6.pdf

Reference68 articles.

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2. Aguilera Y, Martin-Cabrejas MA, de Mejia EG (2016) Phenolic compounds in fruits and beverages consumed as part of the mediterranean diet: their role in prevention of chronic diseases. Phytochem Rev 15:405–423

3. Alothman M, Bhat R, Karim AA (2009) Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 115:785–788. https://doi.org/10.1016/j.foodchem.2008.12.005

4. Amaeze NJ, Okoliegbe IN, Francis ME (2015) Cellulase production by Aspergillus niger and Saccharomyces cerevisiae using fruit wastes as substrates. Int J Appl Microbiol Biotechnol Res 3:36–44

5. Banerjee S, Ranganathan V, Patti A, Arora A (2018) Valorisation of pineapple wastes for food and therapeutic applications. Trends Food Sci Technol 82:60–70. https://doi.org/10.1016/j.tifs.2018.09.024

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