Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin-Reference-Cited by-同舟云学术

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Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin

Published:2023-01 Issue: Volume:399 Page:134011
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Permal Rahul,Chia Tim,Arena Giada,Fleming Cassandra,Chen Jack,Chen Tony,Chang Wee Leong,Seale Brent,Hamid Nazimah,Kam Rothman

Funder

Callaghan Innovation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack;Ainsworth;Journal of Food Engineering,2007

2. Process optimization of microwave-assisted extraction of bioactive molecules from avocado seeds;Araújo;Industrial Crops and Products,2020

3. The Ferric Reducing Ability of Plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

4. Amygdalin content of seeds, kernels and food products commercially-available in the UK;Bolarinwa;Food Chemistry,2014

5. Influence of barley variety and malting process on lipid content of malt;Bravi;Food Chemistry,2012

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3. Synthesis of a Highly Efficient Mesoporous Green Catalyst from Waste Avocado Peels for Biodiesel Production from Used Cooking–Baobab Hybrid Oil;Catalysts;2024-04-15

4. Effective RhB Dye Removal Using Sustainable Natural Bioadsorbents Synthesized from Avocado Seed and Skin;Water, Air, & Soil Pollution;2024-02

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