Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.04.027
Abstract: Abstract Background Eggplant (also known as aubergine) by-products, which consist mostly of peel and calyx, are generated in substantial amounts by industrial food processing sections and usually discarded as waste without further utilization. However, studies… read more here.
Keywords: eggplant products; functional properties; food; valorization ... See more keywords
Natural Compounds and Products from an Anti-Aging Perspective
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DOI: 10.3390/molecules27207084
Abstract: Aging is a very complex process that is accompanied by a degenerative impairment in many of the major functions of the human body over time. This inevitable process is influenced by hereditary factors, lifestyle, and… read more here.
Keywords: products anti; anti aging; natural compounds; compounds products ... See more keywords