Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

Tânia C. S. P. Pires; María Inês Días; Lillian Barros; Isabel Cristina Fernandes Rodrigues Ferreira

doi:10.1016/j.foodchem.2016.10.026

Back

Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

Article 2016 en

Discussion(0)

No comments yet. Be the first to comment.

Related publications

Chapter in a book2020

Food industry by-products valorization and new ingredients

Antonio D. Rodriguez-Lopez, Bruno Melgar, Carmela Conidi, Lillian Barros, Isabel Cristina Fernandes Rodrigues Ferreira, Alfredo Cassano, Esperanza M. Garcia-Castello

Article2022

Chemical and Nutritional Characterization of Various by-Products of the Industry Olea europea L. Source of Healthy Ingredients

Franklin Chamorro, Lucía Cassani, Pauline Donn, Sepidar Seyyedi-Mansour, Maria Fraga‐Corral, Jianbo Xiao, Jesus Simal Gandara, Miguel A. Prieto, Paz Otero

Article2022

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

Souha Othman, Mikel Añibarro-Ortega, María Inês Días, Ana Ćirić, Filipa Mandim, Marina Sokóvić, Isabel Cristina Fernandes Rodrigues Ferreira, José Pinela, Lillian Barros

Chapter in a book2020

Rheological characterization of liquid nanoencapsulated food ingredients by viscometers

Ioanna Mandala, Eftychios Apostolidis

Article2018

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

Eliana Pereira, Christian R. Encina‐Zelada, Lillian Barros, Úrsula Gonzales-Barrón, Vasco Cadavez, Isabel Cristina Fernandes Rodrigues Ferreira