Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

Bioactive compounds of the lipid fractions of agro-industrial waste

(2014) Ana Carolina da Silva et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and bioactive properties of Hymenaea courbaril L. pulp and seed lipid fraction

(2013) Liara S. Dias et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant activity and antimicrobial properties of phenolic extracts from acerola (Malpighia emarginataDC) fruit

(2013) Lemâne Delva et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

(2012) Ruth Martínez et al.   FOOD CHEMISTRY

Composition of by-products from cooked fruit processing and potential use in food products

(2012) Mario Aguedo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

(2011) M. Morales-de la Peña et al.   FOOD CONTROL

Physical properties of acerola and blueberry pulps

(2011) Giovana Domeneghini Mercali et al.   JOURNAL OF FOOD ENGINEERING

Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product

(2011) M. Viuda-Martos et al.   JOURNAL OF FOOD ENGINEERING

Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties

(2011) Hao Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

(2010) Youna Hemery et al.   JOURNAL OF CEREAL SCIENCE

Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions

(2009) B. Verma et al.   FOOD CHEMISTRY

Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit

(2009) Jian Sun et al.   FOOD CHEMISTRY

Organic acids, antioxidant capacity, phenolic content and lipid characterisation of Georgia-grown underutilized fruit crops

(2009) Garima Pande et al.   FOOD CHEMISTRY

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

(2009) Susan M. Tosh et al.   FOOD RESEARCH INTERNATIONAL

Carotenoid content andin vitrobioaccessibility of lycopene from guava (Psidium guajava) and watermelon (Citrullus lanatus) by high-performance liquid chromatography diode array detection

(2009) U.G. Chandrika et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake

(2009) Adel AA Mohdaly et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Health effects of oleic acid and long chain omega-3 fatty acids (EPA and DHA) enriched milks. A review of intervention studies

(2009) Eduardo Lopez-Huertas   PHARMACOLOGICAL RESEARCH

Chemical, Sensorial and Rheological Properties of a New Organic Rice Bran Beverage

(2009) Gerson Luis FACCIN et al.   Rice Science

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

(2008) Thorsten Maier et al.   FOOD CHEMISTRY

Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues

(2008) Alane Cabral de Oliveira et al.   FOOD CHEMISTRY

Antioxidant activity and dietary fibre of Prensal Blanc white grape (Vitis vinifera) by-products

(2008) Antonia Llobera et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS

(2008) Veridiana Vera de Rosso et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS