Characterization and application of red pitaya ( Hylocereus polyrhizus) peel powder as a fat replacer in ice cream-Reference-Cited by-同舟云学术

Characterization and application of red pitaya ( Hylocereus polyrhizus) peel powder as a fat replacer in ice cream

Published:2020-02-27 Issue:5 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Utpott Michele¹,Ramos de Araujo Rubilene¹,Galarza Vargas Carolina¹,Nunes Paiva Ana Raisa²,Tischer Bruna²^ORCID,de Oliveira Rios Alessandro¹^ORCID,Hickmann Flôres Simone¹^ORCID

Affiliation:

1. Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil

2. Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14420

Reference46 articles.

1. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

2. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

3. Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry

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