Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits
Authors
Keywords
-
Journal
Applied Sciences-Basel
Volume 9, Issue 12, Pages 2431
Publisher
MDPI AG
Online
2019-06-14
DOI
10.3390/app9122431
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage
- (2019) Xia Liu et al. FOOD CHEMISTRY
- An overview of the recent trends on the waste valorization techniques for food wastes
- (2019) A. Nayak et al. JOURNAL OF ENVIRONMENTAL MANAGEMENT
- PRELIMINARY RESULTS ABOUT THE USE OF ARGON AND CARBON DIOXIDE IN THE EXTRA VIRGIN OLIVE OIL (EVOO) STORAGE TO EXTEND OIL SHELF LIFE: CHEMICAL AND SENSORIAL POINT OF VIEW
- (2018) Chiara Sanmartin et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Apple fruit quality: Overview on pre-harvest factors
- (2018) Stefano Musacchi et al. SCIENTIA HORTICULTURAE
- Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients
- (2018) Roberta Ascrizzi et al. MOLECULES
- Respiration and Storage Quality of Fresh-Cut Apple Slices Immersed in Sugar Syrup and Orange Juice
- (2017) Guido Rux et al. Food and Bioprocess Technology
- Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein
- (2017) Khawla Ben Jeddou et al. FOOD CHEMISTRY
- Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage
- (2017) Silvia Tappi et al. Innovative Food Science & Emerging Technologies
- Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society
- (2017) José Pinela et al. Innovative Food Science & Emerging Technologies
- Glycoalkaloid, phenolic, and flavonoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes
- (2017) Mendel Friedman et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review
- (2017) Caroline Fritsch et al. Sustainability
- A Simplified Method to Estimate Sc-CO2 Extraction of Bioactive Compounds from Different Matrices: Chili Pepper vs. Tomato By-Products
- (2017) Francesca Venturi et al. Applied Sciences-Basel
- Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation
- (2016) Daniel Franco et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Solid carbon dioxide to promote the extraction of extra-virgin olive oil
- (2016) A. Zinnai et al. GRASAS Y ACEITES
- Lamiaceae phenols as multifaceted compounds: bioactivity, industrial prospects and role of “positive-stress”
- (2016) Alice Trivellini et al. INDUSTRIAL CROPS AND PRODUCTS
- Evaluation of seaweed extracts functionality as post-harvest treatment for minimally processed Fuji apples
- (2016) Ana Augusto et al. Innovative Food Science & Emerging Technologies
- Comparative Study of Green Sub- and Supercritical Processes to Obtain Carnosic Acid and Carnosol-Enriched Rosemary Extracts with in Vitro Anti-Proliferative Activity on Colon Cancer Cells
- (2016) Andrea Sánchez-Camargo et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Phenolic Compounds in the Potato and Its Byproducts: An Overview
- (2016) Hazal Akyol et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps)
- (2016) Suk-Hyun Choi et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Effect of citric acid combined with UV-C on the quality of fresh-cut apples
- (2016) Chen Chen et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Adding value to agri-food residues by means of supercritical technology
- (2015) Renata Vardanega et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology
- (2014) Isabel Rodríguez Amado et al. FOOD CHEMISTRY
- Recovery of carotenoids from tomato processing by-products – a review
- (2014) I.F. Strati et al. FOOD RESEARCH INTERNATIONAL
- Supercritical Carbon Dioxide Extraction of Carotenoids from Pumpkin (Cucurbita spp.): A Review
- (2014) Miriana Durante et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures
- (2013) Cristiane Fagundes et al. Food Science and Technology
- Phenolic content and antioxidant activities of selected potato varieties and their processing by-products
- (2013) Tasahil Albishi et al. Journal of Functional Foods
- High-Antioxidant Potatoes: Acute in Vivo Antioxidant Source and Hypotensive Agent in Humans after Supplementation to Hypertensive Subjects
- (2012) Joe A. Vinson et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Conservação de maçã minimamente processada com o uso de películas comestíveis
- (2009) Luciana Cristina Brigatto Fontes et al. Food Science and Technology
- Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering
- (2009) S. Van Buggenhout et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables
- (2008) Peter M.A. Toivonen et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started