A chemical valorisation of melon peels towards functional food ingredients: Bioactives profile and antioxidant properties

Author:

Gómez-García Ricardo,Campos Débora A.,Oliveira Ana,Aguilar Cristóbal N.,Madureira Ana R.,Pintado ManuelaORCID

Funder

CONACyT

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

1. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake;Al-Sayed;Annals of Agricultural Sciences,2013

2. Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments;Amaro;Food Chemistry,2018

3. Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components;Antónia Nunes;Science of The Total Environment,2018

4. AOAC, 1980. Official Methods of Analysis. Association of Official Analytical Chemists. Washington, D.C.

5. AOAC, 1990. Official Methods of Analysis. (15th Edition).

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