Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies-Reference-Cited by-同舟云学术

Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies

Published:2018-10-11 Issue:4 Volume:38 Page:629-638
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MARQUETTI Carline¹,SANTOS Tatiane Batista dos¹,KAIPERS Kelen Fabiana Cavalli¹,BÖGER Bruna Raquel¹,TONIAL Ivane Benedetti¹,WAGNER JUNIOR Americo¹,LUCCHETTA Luciano¹,Prado Naimara Vieira do¹

Affiliation:

1. Universidade Tecnológica Federal do Paraná, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n4/1678-457X-cta-fst06717.pdf

Reference65 articles.

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4. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits;Alkarkhi A. F. M.;Food Chemistry,2011

5. Efeito da extrusão sobre a adsorção de água de farinhas mistas pré-gelatinizadas de arroz e bagaço de jaboticaba;Ascheri D. P. R.;Food Science and Technology,2006

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1. Water soluble phenolics, flavonoids and anthocyanins extracted from jaboticaba berries using maceration with ultrasonic pretreatment;Food Chemistry Advances;2023-12

2. The effects of the inclusion of jabuticaba peel flour on performance, metabolism, and its influence on the skin color of Carassius auratus;2023-05-09

3. HYDROALCOHOLIC EXTRACT OF JABUTICABA BARK IN FEMALE BETTA FISH DIET;Boletim do Instituto de Pesca;2022-09-29

4. Banana peels as a bioactive ingredient and its potential application in the food industry;Journal of Functional Foods;2022-05

5. Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties;ACS Food Science & Technology;2021-12-14