| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8427887 | Trends in Food Science & Technology | 2018 | 39 Pages |
Abstract
Several food grade ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a high functional power. Studies should continue to identify the profiles and phytochemicals available to the business sector, which can also be implemented to valorize the nutritional and functional potential of avocado seeds and peels.
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Agricultural and Biological Sciences
Food Science
Authors
Rafael G. Araújo, Rosa M. Rodriguez-Jasso, Héctor A. Ruiz, Maria Manuela E. Pintado, Cristóbal Noé Aguilar,