Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity-Reference-Cited by-同舟云学术

Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity

Published:2019-06-28 Issue:9 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Toledo N. M. V.¹^ORCID,Mondoni J.²,Harada‐Padermo S. S.¹,Vela‐Paredes R. S.¹^ORCID,Berni P. R. A.¹,Selani M. M.³,Canniatti‐Brazaca S. G.¹

Affiliation:

1. Department of Agri‐Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of São Paulo Piracicaba Brazil

2. School of Applied Science University of Campinas Limeira Brazil

3. Center for Natural Sciences Lagoa do Sino Campus, Federal University of São Carlos Buri Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14100

Reference39 articles.

1. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread

2. Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

3. Fiber‐type indication among different pathologies;Almaraz R. S.;Nutrición Hospitalaria,2015

4. Caracterização física e química de melão durante o seu desenvolvimento

5. Rapid enzymic assay of insoluble and soluble dietary fiber

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