Performance of eggplant (Solanum melongena L.) antioxidant dietary fiber in a vegan cashew cream cheese

Performance of eggplant (Solanum melongena L.) antioxidant dietary fiber in a vegan cashew cream cheese

A vegan cashew cream cheese was developed with antioxidant dietary fibers extracted from discarded eggplants’ mesocarp + placenta + core (Mes) and peel + calyx (PC). The fibers were first characterized to evaluate their suitability as an additive/ingredient. PC fiber had higher pectin and cellulose...

Full description

Saved in:
Bibliographic Details
Main Authors: Ricardo A. Higuera-Coelho, Evelyn L. Bonifazi, Stefanía Casciaro, Marta A. Carballo, Luciana Rossetti, Carolina D. Pérez, Ana M. Rojas, Maria F. Basanta, Eliana N. Fissore
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Food Chemistry Advances
Subjects:
Vegan food ingredient/additive
Functional foods
Natural antioxidants
Eggplant fruit discards
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X25000061
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X25000061

Similar Items