Design of a baked good using food ingredients recovered from agro-industrial by-products of fruits-Reference-Cited by-同舟云学术

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Design of a baked good using food ingredients recovered from agro-industrial by-products of fruits

Published:2023-08 Issue: Volume:185 Page:115174
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Durán-Aranguren D.D.^ORCID,Muñoz-Daza L.F.,Castillo-Hurtado L.J.,Posada J.A.,Mussatto S.I.^ORCID,Sierra R.,Hernández-Carrión M.

Funder

Novo Nordisk Fonden

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Report: National area, production, and yield by crop;Agronet,2020

2. Astringency: Mechanisms and perception;Bajec;Critical Reviews in Food Science and Nutrition,2008

3. Evaluation of two colorimetric methods for quantification of pectic substances in passion fruit (passiflora edulis);Barazarte;Bioagro,2010

4. Saltiness enhancement by savory aroma compounds;Batenburg;Journal of Food Science,2011

5. Carbohydrate composition of peach palm (Bactris gasipaes Kunth) by-products flours;Bolanho;Carbohydrate Polymers,2015

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1. The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation;Applied Food Research;2024-12

2. Unveiling the potential of bioactive compounds in vegetable and fruit by-products: Exploring phytochemical properties, health benefits, and industrial opportunities;Current Opinion in Green and Sustainable Chemistry;2024-08

3. A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry;Food Research International;2024-07

4. Technological tools for the measurement of sensory characteristics in food: A review;F1000Research;2024-02-01

5. Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties;Acta Chimica Slovaca;2024-01-01

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