Melon peel flour: utilization as a functional ingredient in bakery products-Reference-Cited by-同舟云学术

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Melon peel flour: utilization as a functional ingredient in bakery products

Published:2024 Issue:4 Volume:15 Page:1899-1908
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Silva Mafalda Alexandra¹²,Albuquerque Tânia Gonçalves¹²^ORCID,Alves Rita Carneiro²^ORCID,Oliveira M. Beatriz P. P.²^ORCID,Costa Helena S.¹²^ORCID

Affiliation:

1. Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal

2. REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal

Abstract

Food by-products are a major concern with a direct impact on the economy, society, and environment.

Funder

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05268K

Reference56 articles.

1. Fruits By-Products – A Source of Valuable Active Principles. A Short Review

2. Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?

3. Melon By-Products: Biopotential in Human Health and Food Processing

4. United Nations , Transforming our world: the 2030 Agenda for Sustainable Developmen t , 2015

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. Enriching Wheat Flour Dough with Dietary Fibers: A Structure–Function Relationship Investigation;ACS Food Science & Technology;2024-08-14

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