Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products-Reference-Cited by-同舟云学术

Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

Published:2012-10 Issue: Volume:16 Page:1-10
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

O'Shea Norah,Arendt Elke K.,Gallagher Eimear

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference108 articles.

1. The effect of low temperature blanching on the texture of whole processed new potatoes;Abu-Ghannam;Journal of Food Engineering,2006

2. Nutritional and chemical evaluation of white cauliflower by-products flour and the effect of its addition on beef sausage quality;Abul-Fadl;Journal of Applied Sciences Research,2012

3. Subcritical (carbon dioxide & ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts;Adil;Journal of Supercritical Fluids,2007

4. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science & Emerging Technologies,2009

5. Valuable components of raw and ripe peels from two Indian mango varieties;Ajila;Food Chemistry,2007

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