Utilization of potato peel as eco-friendly products: A review-Reference-Cited by-同舟云学术

Utilization of potato peel as eco-friendly products: A review

Published:2018-07-12 Issue:6 Volume:6 Page:1352-1356
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Gebrechristos Haftom Yemane¹^ORCID,Chen Weihua¹²

Affiliation:

1. Institute of Food Science and Technology CAAS; Beijing China

2. Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process; Ministry of Agriculture; Beijing China

Funder

Institute of Food science and technology CAAS Beijing, China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.691/fullpdf

Reference44 articles.

1. Estimation of proximate composition and biogas production from in vitro gas fermentation of sweet potato (Ipomea batatas) and wild cocoyam (Colocasia esculenta) peels;Adeyosoye;African Journal of Environmetal Science and Technology,2010

2. Phenolic compounds in the potato and its byproducts: An overview;Akyol;International Journal of Molecular Sciences,2016

3. Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology;Amado;Food Chemistry,2014

4. Antibacterial effects of Solanum tuberosum peel ethanol extract in vitro;Amanpour;Journal of HerbMed Pharmacology,2015

5. Ethanol production from potato peel waste (PPW);Arapoglou;Waste Management,2010

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