Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya

Papaya fruits different edible and non-edible portions are valued for the abundance of numerous nutrients and therapeutic benefits. The study was aimed to examine the physico-chemical properties, bioactive compounds (total phenolics and total flavonoids), antioxidant activity and microstructure anal...

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Hlavní autoři:	Mahfujul Alam, Mir Meahadi Hasan, Mrinal Kanti Debnath, Asraful Alam, Md Ashrafuzzaman Zahid, Md Abdul Alim, Md Nannur Rahman, Mohammad Mainuddin Molla, Moshfequa Rahman Khan, Mrityunjoy Biswas
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-03-01
Edice:	Journal of Agriculture and Food Research
Témata:	Papaya fruit flour Ripening stages Functional properties Nutritional quality attributes Microstructure analysis
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2666154323004684
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