Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya-Reference-Cited by-同舟云学术

Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya

Published:2024-03 Issue: Volume:15 Page:100961
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Alam Mahfujul^ORCID,Hasan Mir Meahadi^ORCID,Debnath Mrinal Kanti,Alam Asraful^ORCID,Zahid Md Ashrafuzzaman,Alim Md Abdul^ORCID,Rahman Md Nannur^ORCID,Molla Mohammad Mainuddin,Khan Moshfequa Rahman,Biswas Mrityunjoy

Funder

Jashore University of Science and Technology

Publisher

Elsevier BV

Reference78 articles.

1. Effects of non-chemical treatments on postharvest diseases, shelf life and quality of papaya under two different maturity stages: maturity stage and shelf-life extension of papaya;Rashid;J. Bangladesh Agric. Univ.,2019

2. FAO Food and Agriculture Data,2022

3. Phytochemicals of papaya and its traditional health and culinary uses-A review;Ikram;J. Food Compos. Anal.,2015

4. The draft genome of the transgenic tropical fruit tree papaya (Carica papaya Linnaeus);Ming;Nature,2008

5. Evolution of antioxidant capacity during storage of selected fruits and vegetables;Kevers;J. Agric. Food Chem.,2007

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The influence of microwave-assisted osmotic dehydration in coconut meat preservation technique;Applied Food Research;2024-12

2. Quality characterisation of cake glazes containing tropical fruit seed powders;Czech Journal of Food Sciences;2024-08-28

3. High-Value Compounds in Papaya By-Products (Carica papaya L. var. Formosa and Aliança): Potential Sustainable Use and Exploitation;Plants;2024-04-01