Strategies for bioactive compound recovery from grape and apple wastes: traditional and emerging technologies to reach zero waste discharge
P Sette, MG Mattson, C Schebor, D Salvatori - Biomass Conversion and …, 2024 - Springer
The presence of numerous bioactive compounds in fruit wastes indicates the potential to use
them as low-cost resource for generating value-added ingredients. The integral use of …
them as low-cost resource for generating value-added ingredients. The integral use of …
Evaluation of hot-air drying conditions of ora-pro-nobis leaves: Effects on bioactive compounds and powder properties
DLG Silva, LM Girotto, SBS de Souza… - Food and …, 2024 - Elsevier
This study aimed to evaluate the effect of hot-air drying conditions on the bioactive
composition, antioxidant capacity, and technological properties of ora-pro-nobis (OPN) …
composition, antioxidant capacity, and technological properties of ora-pro-nobis (OPN) …
[HTML][HTML] Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya
Papaya fruits different edible and non-edible portions are valued for the abundance of
numerous nutrients and therapeutic benefits. The study was aimed to examine the physico …
numerous nutrients and therapeutic benefits. The study was aimed to examine the physico …
Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product
K Kunyanee, T Van Ngo, S Kusumawardani… - Foods, 2024 - mdpi.com
The objective of this study was to analyze the effects of different single or dual physical
treatments, including pre-gelatinization (PBF), annealing (ANN), PBF+ ANN, and ANN+ PBF …
treatments, including pre-gelatinization (PBF), annealing (ANN), PBF+ ANN, and ANN+ PBF …
Evaluation of green chili stored at the chilling condition: Effects of thermal and ultrasound pretreatments
The research was conducted to evaluate the effect of thermal (Hot Water) and non-thermal
(Ultrasound) pretreatments on the changes of physical and nutritional quality attributes, and …
(Ultrasound) pretreatments on the changes of physical and nutritional quality attributes, and …
[HTML][HTML] Investigation of the Effects of Energy-Efficient Drying Techniques and Extraction Methods on the Bioactive and Functional Activity of Banana Inflorescence
Plant-derived foods with therapeutic potential have strong connection with both the
pharmaceutical and nutraceutical industries. The effectiveness of these therapeutic …
pharmaceutical and nutraceutical industries. The effectiveness of these therapeutic …
[HTML][HTML] The influence of microwave-assisted osmotic dehydration in coconut meat preservation technique
Coconut is cultivated in tropical and subtropical areas across the globe because of its
diverse applications, particularly in terms of its nutritional and therapeutic benefits. In order …
diverse applications, particularly in terms of its nutritional and therapeutic benefits. In order …
The physicochemical, functional, and pasting properties of Moringa oleifera leaf powder from different leaf stalk colors
Moringa oleifera (MO) leaf powder (MOLP) is functional, and its composition affects its use.
The MO tree has different colors ie white, green, and red. This study aimed to evaluate …
The MO tree has different colors ie white, green, and red. This study aimed to evaluate …
Valorization of Lampung Province banana peel cultivars: nutritional and functional characterizations for biscuit production and wheat flour substitution
This study investigated the functional and nutritional properties of two banana peel flours
from Lampung Province, an underutilized agro-industrial waste, BPF-J (Janten) and BPF-K …
from Lampung Province, an underutilized agro-industrial waste, BPF-J (Janten) and BPF-K …
Investigation of drying kinetics, nutrient profile, physicochemical and functional properties of purple yam (Dioscorea alata) under different drying conditions
T Uthayakumaran, V Pushparaja, K Nadarajah… - Journal of Food …, 2024 - Springer
In the present investigation, fresh purple yam slices were blanched in hot water (80 C) for 8–
10 min, followed by drying under a cabinet dryer at 45, 55 and 65 C, and open sunlight. This …
10 min, followed by drying under a cabinet dryer at 45, 55 and 65 C, and open sunlight. This …