Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake
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TL;DR: In this article, the physical and chemical properties of watermelon rind and sharlyn melon peel powders and its utilization as partially, substituted of wheat flour at levels of 2.5%, 5.0%, 10% and 15% in cake making were evaluated.
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About: This article is published in Annals of Agricultural Sciences. The article was published on 01 Jun 2013. and is currently open access. The article focuses on the topics: Melon.
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Citations
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Extraction, purification and characterization of pectin from alternative sources with potential technological applications.
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Management of Fruit Industrial By-Products-A Case Study on Circular Economy Approach.
Débora A. Campos,Ricardo Gómez-García,Ana A. Vilas-Boas,Ana Raquel Madureira,Maria Manuela Pintado +4 more
TL;DR: A critical view of an integrated valorisation of fruit by-products to overcome a global issue, via the production of antioxidant extracts with high economic value is provided.
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The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries.
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TL;DR: In this paper, the authors focus on the extraction of polyphenols from agricultural and industrial wastes, and summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified.
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Physical properties of foods
Serpil Sahin,Servit Gulum Sumnu +1 more
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TL;DR: In this paper, the authors describe the properties of foods, including size, shape, volume, and related physical attributes, including Rheological Properties of Food, Thermal Properties of Foods, Electromagnetic Properties, and Water Activity and Sorption Properties of foods.
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Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.
TL;DR: In this article, fine ground apple pomace was incorporated in wheat flour at 5, 10, and 15% levels and studied for rheological characteristics, including water absorption, resistance to extension, and mixing tolerance index.
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Shelf Life and Safety Concerns of Bakery Products—A Review
TL;DR: Traditional and novel methods of food preservation that can be used by the bakery industry to extend the shelf life and enhance the safety of products are discussed in detail.
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