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Valorization of Mexican rambutan peel through the recovery of ellagic acid via solid-state fermentation using a yeast
Valorization of Mexican rambutan peel through the recovery of ellagic acid via solid-state fermentation using a yeast
August 1, 2023 | Fermentation|Conducted by the Autonomous University of Coahuila, Mexico, this study focuses on the valorization of Mexican Rambutan peel, rich in ellagitannins, specifically ellagic a
Oct 26, 2023
Value addition
From waste to wealth: a review on valorisation of durian waste as functional food ingredient
From waste to wealth: a review on valorisation of durian waste as functional food ingredient
August 29, 2023 |Journal of Food Measurement and Characterization | Conducted by UCSI University, Malaysia, this study delves into transforming durian waste into functional food ingredients, addressin
Oct 26, 2023
Value addition
Nutrition value of baked meat products fortified with lyophilized dragon fruit (<span style="font-style:italic;">Hylocereus undatus</span>)
Nutrition value of baked meat products fortified with lyophilized dragon fruit (Hylocereus undatus)
September 24, 2023 | Foods |Conducted by the University of Life Sciences in Lublin, Poland, this study explores the nutritional impact of incorporating lyophilized dragon fruit pulp into baked pork me
Oct 26, 2023
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