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