Food and Beverage Chemicals - Sweeteners - Acidulants - Emulsifiers supplier and distributor

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)2/1/2020 · Abstract Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon

VEGETABLE OILS IN FOOD TECHNOLOGY: Composition, Properties and Uses

Phenolic content and antioxidant activity of cantaloupe (Cucumis melo) methanolic extracts - ResearchGateThe objectives of this study were to determine phenolic content and antioxidant activity of methanolic. extracts from different parts of cantaloupe (leaf, stem, skin, seed and flesh). The flesh


May be you interesting