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Bibliografias temáticas / LEMON PEEL POWDER

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Artigos de revistas

Literatura científica selecionada sobre o tema "LEMON PEEL POWDER"

Autor: Grafiati

Publicado: 11 de setembro de 2023

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Artigos de revistas sobre o assunto "LEMON PEEL POWDER"

1

Vaishali Nagar and Mayuri Rastogi. "Preparation and Nutritional Quality Evaluation of Fruit Peel Candies." Journal for Research in Applied Sciences and Biotechnology 1, no. 3 (2022): 57–64. http://dx.doi.org/10.55544/jrasb.1.3.8.

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The major motive of this research work is to study the preparation of candies from orange and lemon peels. Citrus peels are the discarded or waste material from citrus fruits which are used as a main ingredient in this research to utilize fruit waste and to reduce harmful effects on the environment and to produce value added products. Orange peels are an excellent source of vit-C, fibre, vit-B6, folic acid, calcium and other nutrients. Due to the presence of naturally occurring chemical limonene they have anti-cancer and anti-inflammatory properties. Lemon peels are a good source of calcium, p

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2

Roy, Joysree, Santo Roy, Md Julfikar Ali, Md Rubel Hossain, and Md Sazzat Hossain Sarker. "Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits." Journal of Food Engineering and Technology 10, no. 1 (2021): 9–18. http://dx.doi.org/10.32732/jfet.2021.10.1.9.

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Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took

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3

Abdel-Naeem, Heba H. S., Hend Ali Elshebrawy, Kálmán Imre, et al. "Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties." Foods 11, no. 3 (2022): 301. http://dx.doi.org/10.3390/foods11030301.

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Meat industries are eager to find natural low-cost additives for improving the health benefits and shelf life of meat products. The present study elucidated the effect of four different fruit peel powders, namely lemon, orange, grapefruit, and banana (1% each), on the oxidative stability, microbial quality, physicochemical properties, and sensory attributes of chicken patties during 3 months of storage at −18 °C. The total phenolics and flavonoids as well as the antioxidant activity of the fruit peel powders were analyzed. The lemon peel powder contained the highest bioactive substance (90.5 m

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4

Jadhav, Ganesh D., Taufique Ahmed P. Mujawar, Sunil U. Tekale, Rajendra P. Pawar, and Yogesh W. More. "Lemon Peel Powder: A Natural Catalyst for Multicomponent Synthesis of Coumarin Derivatives." Current Organocatalysis 7, no. 2 (2020): 140–48. http://dx.doi.org/10.2174/2213337207666200211093655.

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Background: Lemon peel powder was used as a natural catalyst for the synthesis of biscoumarins and 3,4-dihydropyrano[c]chromene derivatives. The catalyst is natural, biodegradable, environmentally benign and thus contributes a valuable addition to the existing sustainable methods for the synthesis of coumarin derivatives. Objective: Development of Green synthesis and use of Natural catalyst. Methods: Lemon peel powder was used as a natural, biodegradable, environmentally benign heterogenous catalyst for the synthesis of coumarin derivatives. Results: Natural lemon peel powder was successfully

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5

Soh, Y. Y., and S. T. Thed. "Utilization of psyllium husk and lemon peels to produce high fibre crackers." Supplementary 1 6, S1 (2022): 95–100. http://dx.doi.org/10.26656/fr.2017.6(s1).012.

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The exploitation of food waste for functional food production provides an alternative approach for food quality enhancement and environmental protection. Psyllium husk and lemon peels are good sources of dietary fibre. Soluble fibre has been claimed to control blood cholesterol and sugar levels while insoluble fibre could reduce risks of colon cancer. Thus, this study aims to develop crackers using psyllium husk and oven-dried lemon peel powder as functional ingredients. The control was prepared without psyllium husk and lemon peel powder. Proximate composition, sensory quality, and physicoche

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6

Mohd Jopery, Nur Syahirah Amirah, Mohammad Abdullah, Soo Kum Yoke, and Ahmad Rozaimee Mustaffa. "The preliminary study of oil removal using lemon peel waste." Malaysian Journal of Chemical Engineering and Technology (MJCET) 3, no. 1 (2020): 56. http://dx.doi.org/10.24191/mjcet.v3i1.10957.

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While the discovery of oil contributes a lot towards a country’s economy and technological development, it is also the cause for oil pollution. As such, this study proposes to use lemon peel waste as a low-cost adsorbent to manage oil pollution. For the untreated adsorbent, the lemon peels were cut into small pieces and dried under sunlight for 48 hours. Then, it was further dried in an oven for 24 hours and ground into powder. For the treated adsorbent, the lemon peels were soaked in 0.5 M of sodium hydroxide (NaOH) solution. The adsorbent was used to adsorb different types of oil (diesel oil

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7

Ubbor, S. C., J. I. Ekeh, J. Ndife, and B. N. Iguh. "Production and Quality Evaluation of Herbal Tea from Moringa Leaves and Lemon Peel Powder." Journal of Agriculture and Food Sciences 20, no. 1 (2022): 78–90. http://dx.doi.org/10.4314/jafs.v20i1.7.

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Tea is one of the most widely consumed beverages in the world next to water. It is made from tea leaves of Camellia sinensis. Herbal teas on the other hand, are tea variants not made from Camellia sinensis but from other plants, herbs, roots and plant extract. This study therefore, investigated the quality and acceptability of herbal teas made from dried Moringa leaves and lemon peel powder. Herbal teas were made from 100% dried Moringa leaves, 100% dried lemon peel powder and blends of Moringa leaves and lemon peel powder in the ratios of 50:50, 30:70 and 60:40. A total of five formulations w

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8

Thilagamani.S and Surya.V. "Value addition of green tea with nutraceuticals - an acceptability study." JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH 3, no. 2 (2021): 41–45. http://dx.doi.org/10.46947/joaasr322021145.

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Green tea is manufactured from the leaves of the plant camellia sinensis and has been regarded tohigh polyphenol and antioxidant activity. Today consumers are strongly concerned about their foodhabits, health and lifestyle with globalization and economic development and further on the qualityof life. It is commonly brewed along with vitamin c and immune stimulating properties which playsa positive role to maintain the antioxidant potential. Lemon peel and ginger can serve as an excellentmedium for supplementation of green tea for the formulation of nutraceutical by value addition withlimonoids

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9

Chappalwar, Anita, Vikas Pathak, Meena Goswami, Arun Kumar Verma, and V. Raj kumar. "Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties." JOURNAL OF MEAT SCIENCE 17, no. 2 (2022): 1–8. http://dx.doi.org/10.48165/jms.2022.170201.

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The present study was conducted to evaluate the rheological behaviour and textural properties of raw chicken meat emulsion and cooked patties respectively. Low fat chicken emulsions were prepared with the addition of pre-optimized levels of 1%lemon albedo, 2% mango peel powder, and 2% banana peel powder with the replacement of 50% vegetable oil in formulation The rheological behaviour of low fat emulsion and textural properties of these low fat emulsion based chicken patties were observed. The formulation of chicken meat emulsion was maintained by the addition of water with the replacement of

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10

Nasser, Sahar. "The Addition of Lemon Peel Powder Affects the Properties of Yogurt." Journal of Food and Dairy Sciences 13, no. 4 (2022): 65–70. http://dx.doi.org/10.21608/jfds.2022.136776.1055.

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