The development of value-added yogurt based on pumpkin peel powder as a bioactive powder

The development of value-added yogurt based on pumpkin peel powder as a bioactive powder

This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in the development of value-added yogurt. Pumpkin peel resulting from food processing contains antioxidant components like phenolics, flavonoids, and carotenoids, compounds characterized by high bioactivity. Thi...

Full description

Bibliographic Details
Main Authors: Roxana Nicoleta Gavril (Rațu), Petru Marian Cârlescu, Ionut Dumitru Veleșcu, Vlad Nicolae Arsenoaia, Florina Stoica, Nicoleta Stănciuc, Iuliana Aprodu, Oana Emilia Constantin, Gabriela Râpeanu
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Cucurbitaceae
Pumpkin peel
Phytochemicals
Carotenoids
Value added yogurt
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154324001352

Internet

http://www.sciencedirect.com/science/article/pii/S2666154324001352

Similar Items