Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber-Reference-Cited by-同舟云学术

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Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber

Published:2014 Issue:3 Volume:5 Page:463
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Fissore Eliana N.,Domingo Cinthia Santo,Pujol Carlos A.,Damonte Elsa B.,Rojas Ana M.,Gerschenson Lía N.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C3FO60561B

Reference45 articles.

1. Globe artichoke: A functional food and source of nutraceutical ingredients

2. Variation of Phenolic Content in Globe Artichoke in Relation to Biological, Technical and Environmental Factors

3. Transformation of vegetable waste into value added products:

4. Gut health benefits of kiwifruit pectins: Comparison with commercial functional polysaccharides

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1. Bioactive properties of six dried Himalayan plum cultivars and the impact of their powders on lipid peroxidation in meat emulsions;Measurement: Food;2024-09

2. Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review;Applied Sciences;2024-06-06

3. Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties;Foods;2024-05-07

4. Enhancing antimicrobial and antiviral properties of Cynara scolymus L. waste through enzymatic pretreatment and lactic fermentation;Food Bioscience;2024-02

5. Functional Properties of Soluble Fibers from Artichoke Agroindustrial Wastes Isolated through Convective or Microwave Heating and Enzymatic Hydrolysis;ACS Food Science & Technology;2023-08-30

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