This study explored the effect of different drying methods (sun, shade, oven) on the total
polyphenol content (TPC) using the Folin–Ciocalteu (FC) procedure, total flavonoid content …

In this study, the effect of temperature and particle size on the techno-functional properties of
the flour from peach palm fruit peels (Bactris gasipaes, red and yellow ecotype) were …

The novelty of this work is the use of two mango by-products, mango peel and kernel, to
obtain an extruded food. As well as the development of this food through a design of …

The objective of this work was to study the degree of knowledge about dietary fibre (DF), as
influenced by factors such as gender, level of education, living environment or country. For …

Mango pericarp powders (Mangifera indica L.) of Ataulfo, Keitt and Tommy Atkins cultivars
were obtained by dehydration and grinding. The content of moisture, ash, fat, dietary fiber …

The Erythrina americana tree has been widely studied for its antioxidant and antimicrobial
activity, principally of the seeds. Few studies have focused on the other tree parts. This work …

En este estudio se determinaron diversas propiedades fisicoquímicas e hidrodinámicas
para la fibra obtenida a partir de cáscaras de naranja y mango, con el fin de conocer …

The adequate intake of dietary fibers is essential to human health. Hence, this study
intended to evaluate the level knowledge of about food fibers and investigate what factors …

A partir de cáscaras de cacao de la variedad nacional EET103, aplicando dos métodos de
extracción: hidrólisis ácida e hidrólisis enzimática se obtuvo pectina, cuyos rendimientos se …

Se evaluó el efecto de la sustitución parcial de harina de trigo (Triticum aestivum) por polvo
de cáscara de mango (Mangifera indica) var. Kent (2.5, 5 y 7.5%) sobre la firmeza, color …