Phenolic compounds profile and antioxidant activity of purple passion fruit's pulp, peel and seed at different maturation stages
CAR da Costa, GGL Machado, LJ Rodrigues… - Scientia …, 2023 - Elsevier
The purple passion fruit (Passiflora edulis Sims) is a fruit that has an intense and wrinkled
purple peel when ripe. In the food industry, the passion fruit pulp is used in the production of …
purple peel when ripe. In the food industry, the passion fruit pulp is used in the production of …
Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies
JK Korese, SK Chikpah, O Hensel, E Pawelzik… - … Food Research and …, 2021 - Springer
Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can
improve the nutritional benefits of baked products when blended with wheat flour. However …
improve the nutritional benefits of baked products when blended with wheat flour. However …
Development of poly (vinyl alcohol) nanofibers incorporated with aqueous plant extracts by solution blow spinning and their application as strawberry coatings
HEA de Barros, CVL Natarelli, IA Santos… - Journal of Food …, 2024 - Elsevier
Abstract Poly (vinyl alcohol)(PVA) nanofibers (F Water) and enriched with aqueous extracts
of acai pulp (F AP), cocoa shell (F CS), jabuticaba peels (F JP) and carrot residue (F CR) …
of acai pulp (F AP), cocoa shell (F CS), jabuticaba peels (F JP) and carrot residue (F CR) …
[HTML][HTML] Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties
FNS Souza, SR Vieira, MLL Campidelli, RAR Rocha… - Food Chemistry, 2022 - Elsevier
The cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient
in the food industry has been studied. This work had the objective of proposing the …
in the food industry has been studied. This work had the objective of proposing the …
Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient
SK Chikpah, JK Korese, S Osman - Food Production, Processing and …, 2023 - Springer
The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a
vital source of phytochemicals for the development of functional foods. This study …
vital source of phytochemicals for the development of functional foods. This study …
Optimization of ingredients for biscuits enriched with rapeseed press cake—Changes in their antioxidant and sensory properties
A Szydłowska-Czerniak, S Poliński, M Momot - Applied Sciences, 2021 - mdpi.com
The optimum formulation for wheat flour (WF)-based biscuits containing the rapeseed press
cake (RPC)—the primary by-product of rapeseed oil production rich in phenolic compounds …
cake (RPC)—the primary by-product of rapeseed oil production rich in phenolic compounds …
Valorization of pineapple pomace for food or feed: Effects of pre-treatment with ethanol on convective drying and quality properties
This work studied ethanol as a pre-treatment to the convective drying of pineapple pomace,
also evaluating the product main bioactive and technological quality properties. The …
also evaluating the product main bioactive and technological quality properties. The …
Screening and identification of yeasts from fruits and their coculture for cider production
Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the
aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present …
aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present …
Optimization of soybean protein extraction using by-products from NaCl electrolysis as an application of the industrial symbiosis concept
Featured Application This study shows the use of a by-product from the manufacture of a
novel antiseptic/disinfectant (HOCl) to obtain a protein isolate from defatted soybean flour (a …
novel antiseptic/disinfectant (HOCl) to obtain a protein isolate from defatted soybean flour (a …
Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells
ID Soares, MEM Cirilo, IG Junqueira, FM Vanin… - Foods, 2023 - mdpi.com
Approximately 500 thousand tons of cocoa bean shells (CSs) are generated annually and
treated as waste. However, their composition is of great nutritional, technological, and …
treated as waste. However, their composition is of great nutritional, technological, and …