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FLAVOURING INGREDIENT DERIVED FROM CHICKEN BONE HYDROLYSATES
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DRYING AND STORAGE OF JACKFRUIT PEEL FOR THE ELABORATION OF A NEW PRODUCT
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FLOUR FROM PINEAPPLE PEELS: INGREDIENTS WITH NUTRACEUTICAL POTENTIAL
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FLOUR FROM YELLOW AND SWEET PASSION FRUIT PEELS: BIOACTIVE COMPOUNDS, PHYSICAL AND TECHNOLOGICAL PROPERTIES AND HYGROSCOPIC BEHAVIOR
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INFLUENCE OF THE BOTANICAL ORIGIN OF HONEY ON THE PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY OF MEAD
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