Mandarin Peel Effervescent : Antioxidant Value-Added Product

Özlem TOKUŞOĞLU

Makale detayları

Mandarin Peel Effervescent : Antioxidant Value-Added Product

Yazarlar:

Özlem TOKUŞOĞLU

Yayıncı:

Dokuz Eylül University Technology Development Zone

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food Health and Technology Innovations 2018 Vol.1 Issue 3, pp.85-94

Belge Tipi:

Makale

Yayın Tarihi:

12/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000711779

Sıklık:

Üç Yıllık

pISSN:

2667-5803

Özet:

 

The citrus fruit mandarin (Citrus reticulata) residues, which are generally discarded as waste in the environment, can
act as potential nutraceutical resources. Processing of mandarin by-products potentially represents a rich source of
phenolic compounds, mineral, vitamin C and dietary fibre, due to the large amount of peel produced. In this review content, nutritional values and phenolic profiles on by products of orange, lemon and mandarin has been dealed and also applicable mandarin peel tablet nutrients and bioactive outputs has been carried out.

Makale detayları

Mandarin Peel Effervescent : Antioxidant Value-Added Product

Yazarlar: Özlem TOKUŞOĞLU

Yayıncı: Dokuz Eylül University Technology Development Zone

Ana Başlıklar: Gıda teknolojisi

Dergi: Food Health and Technology Innovations 2018 Vol.1 Issue 3, pp.85-94

Belge Tipi: Makale

Yayın Tarihi: 12/2018

Belge Dili: İngilizce

Document ID (Org No.): 2000711779

Sıklık: Üç Yıllık

pISSN: 2667-5803

Sayı

Yazarlar:

Özlem TOKUŞOĞLU

Yayıncı:

Dokuz Eylül University Technology Development Zone

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food Health and Technology Innovations 2018 Vol.1 Issue 3, pp.85-94

Belge Tipi:

Makale

Yayın Tarihi:

12/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000711779

Sıklık:

Üç Yıllık

pISSN:

2667-5803