نتایج جستجو برای: potato peels

تعداد نتایج: 23782  

2013
María A. Martos Emilce R. Zubreski Oscar A. Garro Roque A. Hours

Wickerhamomyces anomalus is pectinolytic yeast isolated from citrus fruits peels in the province of Misiones, Argentine. In the present work, enzymes produced by this yeast strain were characterized, and polygalacturonase physicochemical properties were determined in order to evaluate the application of the supernatant in the maceration of potato tissues. W. anomalus was able to produce PG in l...

2014

The deoiled rice bran, industrial waste (paddy husk, potato peels and banana peels) and plasticizers were added to develop pellets after extrusion for their further use in preparing molds (pots) for horticultural use. Pellets were prepared by extrusion technology using glycerol and cashew nut shell liquid as plasticizers and were dried in a chamber with constant air circulation (1.5 m/sec). Dry...

2014
Sachin C Gondhalekar Sanjeev R Shukla

Alkali treated Citrus limetta peels were used for recovery of Ga(III) from its aqueous solution. The raw and alkali treated peels were characterized for functional groups. The efficiency of adsorption increased from 47.62 mg/g for raw peels to 83.33 mg/g for alkali treated peels. Between pH 1 and 3, the adsorption increased and thereafter decreased drastically. The adsorption followed pseudosec...

Journal: :Cyta-journal of Food 2023

The potato is a tuber with high global demand and importance in the human diet. It used by food industries to manufacture processed products (French fries, chips, purees), consequently, significant quantities of peel are generated as by-product. Potato peels rich compounds like anthocyanins, glycoalkaloids, phenolic compounds, flavonoids. These bioactive associated good health because they prot...

Journal: :Journal of agricultural and food chemistry 2003
Kelly Wolfe Xianzhong Wu Rui Hai Liu

Consumption of fruits and vegetables has been shown to be effective in the prevention of chronic diseases. These benefits are often attributed to the high antioxidant content of some plant foods. Apples are commonly eaten and are large contributors of phenolic compounds in European and North American diets. The peels of apples, in particular, are high in phenolics. During applesauce and canned ...

Journal: :ARO-THE SCIENTIFIC JOURNAL OF KOYA UNIVERSITY 2020

2017
Frits van der Klis Jacco van Haveren Daan S. van Es Johannes H. Bitter

5-Hydroxymethylfurfural (HMF) is a versatile intermediate in biomass conversion pathways. However, the notoriously unstable nature of HMF imposes challenges to design selective routes to chemicals such as furan-2,5-dicarboxylic acid (FDCA). Here, a new strategy for obtaining furans is presented, bypassing the formation of the unstable HMF. Instead of starting with glucose/fructose and thus form...

Journal: :Defence life science journal 2023

Drying procedures employed for potato peels (both raw and boiled) may adversely affect the useful bioactivecomponents present in them. This study envisaged identification of a feasible drying procedure handlingbulk peel waste maximising retention phytochemicals powder. The total phenols (TP), flavonoids (TF) antioxidant capacity (TAC) were assessed three commercial one newly developed anthocyan...

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