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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

 

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