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Melon by-products: a sustainable approach
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Orientador(es)
Resumo(s)
Introduction: The considerable growth of interest in health, food and well-being in Europe and other developed countries has led to an increase in the demand for foods with beneficial effects on health. This demand is linked to an impulse for the development of functional foods which provide ingredients that improve health in a convenient way. Melon (Cucumis melo L.) is a very appreciated fruit, consumed all over the world, that contains large amounts of seeds and peel, which up to now are discarded. These by-products contain phytochemical compounds with great nutritional and functional potentials.
Aim: This study aims to provide an overview of the mineral and bioactive composition of the melon by-products in order to evaluate their potential for the development of novel functional foods.
Descrição
Palavras-chave
Melon Functional Foods By-products Composição dos Alimentos
Contexto Educativo
Citação
Editora
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP