Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing-Reference-Cited by-同舟云学术

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Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Published:2023-12-18 Issue:1 Volume:4 Page:218-228
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Chullikkal Janish¹,Mishra Shruti¹,S Chakkaravarthi¹^ORCID

Affiliation:

1. Department of Basic and Applied Sciences, National Institute of Food Technology and Entrepreneurship Management, Kundli, Sonipat 131028, Haryana, India

Funder

M. Tech. research fund

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00481

Reference70 articles.

1. Valorization of fruit waste from Cucurbitaceae family: Profiling of phytoconstituent of Benincasa hispida and Citrullus lanatus rinds using ultrasound-assisted extraction

2. Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns

3. Novel Approaches in the Valorization of Agricultural Wastes and Their Applications

4. Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

5. Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional benefits of bioactive compounds from watermelon: A comprehensive review;Food Bioscience;2024-10

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