Mitigating eggplant processing waste's environmental impact through functional food developing

Author:

Lazăr Nina-Nicoleta,Râpeanu GabrielaORCID,Iticescu CătălinaORCID

Funder

Dunarea de Jos University of Galati

Publisher

Elsevier BV

Reference90 articles.

1. Healthy sorbet with eggplant peel and beet stalk-leaves extracts as natural colorants;Aboelhaggag;Egyptian Journal of Chemistry,2023

2. Recent advances in the extraction of polyphenols from eggplant and their application in foods;Agregán,2021

3. Antioxidant and hepatoprotective activities of five eggplant varieties;Akanitapichat;Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association,2010

4. Re-thinking functional food development through a holistic approach;Alongi;Journal of Functional Foods,2021

5. Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel;Amulya;Food Chemistry X,2023

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