Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies-Reference-Cited by-同舟云学术

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Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies

Published:2022-07-21 Issue:8 Volume:2 Page:1355-1363
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Shafi Asima¹,Ahmad Faizan¹^ORCID,Mohammad Zahra H.²

Affiliation:

1. Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pradesh 202002, India

2. Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas 77204-3028, United States

Funder

Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University

Publisher

American Chemical Society (ACS)

Subject

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

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00159

Reference43 articles.

1. Agro-industrial potential of exotic fruit byproducts as a source of food additives

2. Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

3. Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity

4. Development of banana peel jelly and its antioxidant and textural properties

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1. Bioenergy and value-added chemicals of banana peel waste (BPW): Deeper insights from thermal kinetics, thermodynamics, in-situ volatile products analysis, and bio-chars application for Cd(II) highly-efficient removal;Biomass and Bioenergy;2024-06

2. Fruit-derived products: A parallel between science, industry and gastronomy;Food and Humanity;2024-05

3. Development and evaluation of anxiolytic potential of bagels incorporated with banana peel flour and lavender;Journal of Agriculture and Food Research;2024-03

4. Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta);Journal of Food Measurement and Characterization;2024-01-12

5. Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity;International Journal of Food Science;2024-01

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