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Journal of Culinary Science & Technology Volume 18, 2020 - Issue 3
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Articles

Characterization of Orange Passion Fruit Peel Flour and Its Use as an Ingredient in Bakery Products

Luzia Caroline Ramos dos ReisInstituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brasil
,
Elizete Maria Pesamosca FaccoDepartamento de Bromatologia, Universidade de Caxias do Sul (UCS), Centro de Ciências da saúde, Caxias do Sul, RS, Brasil
,
Mirian SalvadorLaboratório de Estresse Oxidativo e Antioxidantes, Universidade de Caxias do Sul – Instituto de Biotecnologia, Caxias do Sul, RS, Brasil
,
Simone Hickmann FlôresInstituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brasil
&
Alessandro de Oliveira RiosInstituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, BrasilCorrespondence[email protected]
Pages 214-230 | Received 25 Jul 2018, Accepted 09 Dec 2018, Published online: 30 Dec 2018

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Aline Janaina Giunco, Marcelo Fossa Da Paz & Gustavo Graciano Fonseca. (2023) Development and Evaluation of Low-Carb Cakes Produced from Green Bocaiuva Pulp Enriched with Pleurotus Ostreatus. Journal of Culinary Science & Technology 21:2, pages 287-299.
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André de Castro Caldeira Soares, Marcos Bedetti Frade Barbosa Tavares, Edwin de Paiva Marcos Ortega, Marcia Cristina Teixeira Ribeiro Vidigal & Rejane de Castro Santana. (2024) Rheological and sensorial evaluation of fruit nectar with chia mucilage. International Journal of Gastronomy and Food Science 35, pages 100849.
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Maria Clara Coutinho Macedo, Viviane Dias Medeiros Silva, Mateus Sá Magalhães Serafim, Vinícius Tadeu da Veiga Correia, Débora Tamires Vitor Pereira, Patrícia Regina Amante, Antônio Soares Júnior da Silva, Henrique de Oliveira Prata Mendonça, Rodinei Augusti, Ana Cardoso Clemente Filha Ferreira de Paula, Júlio Onésio Ferreira Melo, Christiano Vieira Pires & Camila Argenta Fante. (2023) Elaboration and Characterization of Pereskia aculeate Miller Extracts Obtained from Multiple Ultrasound-Assisted Extraction Conditions. Metabolites 13:6, pages 691.
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Clara Gómez-Urios, Adriana Viñas-Ospino, Pablo Puchades-Colera, Jesús Blesa, Daniel López-Malo, Ana Frígola & María José Esteve. (2023) Choline chloride-based natural deep eutectic solvents for the extraction and stability of phenolic compounds, ascorbic acid, and antioxidant capacity from Citrus sinensis peel. LWT 177, pages 114595.
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Ailton Cesar Lemes, Maria Alice Zarur Coelho, Gabrielle Victoria Gautério, Ladyslene Chrísthyns de Paula, Josemar Gonçalves de Oliveira Filho & Mariana Buranelo Egea. 2022. Biopolymers in Nutraceuticals and Functional Foods. Biopolymers in Nutraceuticals and Functional Foods 329 360 .
Shafiya Rafiq, Sajad Ahmad Sofi, Rajkumari Kaul & B. N. Dar. (2022) Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties, and storage stability of traditional wheat‐based soup sticks. Journal of Food Processing and Preservation 46:7.
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Jorge A. M. Pereira, Cristina V. Berenguer, Carolina F. P. Andrade & José S. Câmara. (2022) Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective. Applied Sciences 12:5, pages 2747.
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David Lesmana, Yoanes M. Vianney, Yohanes A. Goenawan, Karina Natalie, Johan Sukweenadhi, Gisela Buschle-Diller, Yayon P. Mukti, Christina M. Erawati & Maria G. M. Purwanto. (2021) Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties. ACS Food Science & Technology 2:1, pages 3-20.
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Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Rita Carneiro Alves, M. Beatriz P.P. Oliveira & Helena S. Costa. 2021. Valorization of Agri-Food Wastes and By-Products. Valorization of Agri-Food Wastes and By-Products 111 131 .
Luis E. Ordoñez-Santos, Jessica Esparza-Estrada & Pedro Vanegas-Mahecha. (2020) Potencial agroindustrial del epicarpio de mandarina como alternativa de colorante natural en pan. TecnoLógicas 23:48, pages 17-29.
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