Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems

Quince (Cydonia oblonga Mill.) is an astringent fruit widely processed into marmalade and other sweets through processes that discard the peel as a by-product. Therefore, this study was performed to characterize the quince peel composition in nutrients and phytochemicals and evaluate its in vitro bi...

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Detalles Bibliográficos
Autores principales: Othman, Souha, Añibarro-Ortega, Mikel, Dias, Maria Inês, Ćirić, Ana, Mandim, Filipa, Soković, Marina, Ferreira, Isabel C.F.R., Pinela, José, Barros, Lillian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9587281/
https://www.ncbi.nlm.nih.gov/pubmed/36281371
http://dx.doi.org/10.1016/j.heliyon.2022.e11042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9587281/
https://www.ncbi.nlm.nih.gov/pubmed/36281371
http://dx.doi.org/10.1016/j.heliyon.2022.e11042

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