Bioactive Phytochemicals from Tiger Nut Oil Processing By-products
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-91381-6_24
Reference32 articles.
1. Willis S, Jackson C, Verghese M (2019) Effects of processing on antioxidant capacity and metabolizing enzyme inhibition of tiger nut tubers. Food Nutr Sci 10:1132–1141. https://doi.org/10.4236/fns.2019.109082
2. Temple VJ, Ojobe TO, Kapu MM (1990) Chemical analysis of tiger nut (Cyperus esculentis). J Sci Food Agr 50:261–263. https://doi.org/10.1002/jsfa.2740500214
3. Ozcan MM, Gumuscu A, Er F, Arslan D, Ozkalp B (2010) Chemical and fatty acid composition of Cyperus esculentus. Chem Nat Compd 46:276–277. https://doi.org/10.1007/s10600-010-9586-5
4. Sánchez-Zapata E, Fernández-López J, Angel Pérez-Alvarez J (2012) Tiger nut (Cyperus esculentus) commercialization: health aspects, composition, properties, and food applications. Compr Rev Food Sci Food Saf 11:366–377. https://doi.org/10.1111/j.1541-4337.2012.00190.x
5. Roselló-Soto E, Poojary MM, Barba FJ, Lorenzo JM, Mañes J, Moltó JC (2018) Tiger nut and its by-products valorization: from extraction of oil and valuable compounds to development of new healthy products. Innov Food Sci Emerg 45:306–312. https://doi.org/10.1016/j.ifset.2017.11.016
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