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1.
Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage.
Plant Foods Hum Nutr
; 78(4): 710-719, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37864775
2.
IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.
Foods
; 13(9)2024 Apr 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-38731683
3.
Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes.
Foods
; 12(4)2023 Feb 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-36832803
4.
Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients.
Foods
; 12(19)2023 Sep 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-37835180
5.
Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products.
Foods
; 11(22)2022 Nov 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-36429255
6.
Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut Microbiota.
J Agric Food Chem
; 68(30): 8080-8090, 2020 Jul 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-32633956
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