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International Journal of Food Sciences and Nutrition Volume 67, 2016 - Issue 5
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Food Composition and Analysis

Development of a beverage benchtop prototype based on sweet potato peels: optimization of antioxidant activity by a mixture design

Ana AnastácioMeditBio-Center for Mediterranean Bioresources and Food, Faculty of Sciences and Technology, University of Algarve, Campus De Gambelas, Faro, Portugal
&
Isabel Saraiva de CarvalhoMeditBio-Center for Mediterranean Bioresources and Food, Faculty of Sciences and Technology, University of Algarve, Campus De Gambelas, Faro, PortugalCorrespondence[email protected]
Pages 496-506 | Received 19 Oct 2015, Accepted 03 Apr 2016, Published online: 24 Apr 2016

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Read on this site (2)

Vithu P, Sanjaya K Dash & Kalpana Rayaguru. (2019) Post-Harvest Processing and Utilization of Sweet Potato: A Review. Food Reviews International 35:8, pages 726-762.
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Khaled Moustafa, Joanna Cross & Seif Gasim. (2018) Food and starvation: is Earth able to feed its growing population?. International Journal of Food Sciences and Nutrition 69:4, pages 385-388.
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Articles from other publishers (3)

Angela Díaz-García, Bettit Salvá-Ruíz, Nelson Bautista-Cruz & Luis Condezo-Hoyos. (2021) Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.). LWT 150, pages 111952.
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Diego Galvan, Luciane Effting, Hágata Cremasco & Carlos Adam Conte-Junior. (2021) Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis. Foods 10:8, pages 1941.
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Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo & Francesco Caponio. (2021) Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods 10:5, pages 1128.
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