Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0‐3.0), extraction time (45‐75 min), and liquid‐solid ratio (10: 1 to 40: 1 …

The aim of this work was to encapsulate of citrulline extract from watermelon rind (by-
product) by spray drying. Two different pectins were probed as wall materials in addition to …

Se realizó la caracterización fisicoquímica, químico proximal, compuestos bioactivos
(compuestos fenólicos y citrulina) y capacidad antioxidante de pulpa y corteza de tres …

Citrulline is considered a non-essential amino acid for the human body. However, because
of the different performance benefits that it could offer to athletes who consume it as a dietary …

Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min) and liquid-solid ratio (1: 10-1: 40 g/ml) …

The use of food waste of plant origin such as the rinds of some fruits is becoming a viable
alternative for the formulation of foods with nutrients of plant origin. In this sense, the …

In this study, the content of lycopene, total phenolics, total flavonoids, antioxidant activity and
citrulline in watermelon from different localities of the Comarca Lagunera were determined …

Con el propósito de incrementar la viabilidad de los probióticos durante su
almacenamiento, inclusión en el alimento de los peces y extrusión, así como en el paso por …

La alimentación que lleva una persona puede repercutir de manera positiva o
negativamente en su salud, esto es una de las principales razones del aumento de …

Citrulline is considered an amino acid not essential for the human body. However, recently,
the interest on this compound has increased, because of the different performance benefits …