The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics

Purpose To determine the viability of using fruit peels to supplement extruded snacks that are rich in phytochemicals, and of good sensory characteristics and acceptability, thereby minimizing agro-industrial waste while also obtaining a value-added product. Methods Corn extrudates with 15% mango...

وصف كامل

محفوظ في:

التفاصيل البيبلوغرافية
مؤلفون آخرون:	Fontes-Zepeda, Alejandro, Lopez Diaz, Jose Alberto, Domínguez-Avila, Jesus Abraham, Lopez-Martinez, Leticia, Cruz-Valenzuela, Reynaldo, Robles-Sánchez, Maribel, Salazar-López, Norma, Ramírez-Wong, Benjamin, Pareek, Sunil, Villegas-Ochoa, Mónica, González-Aguilar, Gustavo Adolfo
التنسيق:	Artículo
اللغة:	English
منشور في:	2022
الموضوعات:	Antioxidant Bioaccessibility Bioactive compounds Byproducts Extrusion info:eu-repo/classification/cti/6
الوصول للمادة أونلاين:	https://doi.org/10.1007/s12649-022-01898-4 https://link.springer.com/article/10.1007/s12649-022-01898-4
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The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics

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