RT Journal Article
T1 Bioactive compounds from by-products of eggplant: functional properties, potential applications and advances in valorization methods
A1 Karimi, Abouzar
A1 Kazemi, Milad
A1 Samani, Sara Amiri
A1 Simal Gándara, Jesús
K1 2301 Química Analítica
K1 3309 Tecnología de Los Alimentos
K1 3309.90 Microbiología de Alimentos
AB 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 have demonstrated that these by-products are superb sources of bioactive compounds. Therefore, the disposal of eggplant by-products not only gives rise to environmental and economic consequences but also represents a tremendous loss of valuable materials.
PB Trends in Food Science & Technology
SN 09242244
YR 2021
FD 2021-06
LK http://hdl.handle.net/11093/2775
UL http://hdl.handle.net/11093/2775
LA eng
NO Trends in Food Science & Technology, 112, 518-531 (2021)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
DS Investigo
RD 25-abr-2025