Upcycling mango and pomegranate peel as pectin source: characterization, fat substitute and retarded lipid oxidation in caramel candy
Abstract One of the food industries most promising strategies is to upcycle food waste into nutritious components. This work aimed to upcycle the mango and pomegranate peels dried with different methods (oven, solar, microwave) into a functional ingredient and as a fat substitute in caramel candy. C...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-02-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00295-9 |
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