Physicochemical, Proximate and Sensory Properties of Pineapple (<i>Ananas</i> sp.) Syrup Developed from Its Organic Side-Stream

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Physicochemical, Proximate and Sensory Properties of Pineapple (Ananas sp.) Syrup Developed from Its Organic Side-Stream"
written by Charles Tortoe, Paa-Nii T. Johnson, Ted Slaghek, Matilde Miedema, Theo Timmermans,
published by Food and Nutrition Sciences, Vol.4 No.2, 2013

has been cited by the following article(s):

[1]	Unearthing the potential of solid waste generated along the pineapple drying process line in Uganda: A review
	2021

[2]	Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges
	Agronomy, 2021

[3]	Influence of Source Area and Solar Drying on The Quality Characteristics of Pineapples Varieties Grown in Central Uganda
	2021

[4]	Efecto de las matrices biopoliméricas en la cinética de liberación in vitro de antioxidantes microencapsulados con membranas líquidas y sólidas.
	2018

[5]	Desarrollo de microencapsulados enriquecidos en carotenoides a partir de residuos de frutas tropicales para uso como colorantes naturales en alimentos
	2017

[6]	Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices
	Food science & nutrition, 2017

[7]	Desarrollo de microencapsulados enriquecidos en carotenoides a partir de residuos de frutas tropicales para uso como colorantes naturales en alimentos.
	2017

[8]	Influence of processing on vitamin C content of rosehip fruits
	Scientific Papers Animal Science and Biotechnologies, 2014

[9]	Effect of cake fortified with pineapple consumption on hyperuricemic rats
	EAA Al Tamim - curresweb.com, 2014

[10]	A Review Paper on Agro-food Waste and Food by-Product Valorization into Value Added Products for Application in the Food Industry: Opportunities and …

[1]	Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges Agronomy, 2021 DOI:10.3390/agronomy11112221

[2]	Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices Food Science & Nutrition, 2017 DOI:10.1002/fsn3.500

[3]	Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices Food Science & Nutrition, 2017 DOI:10.1002/fsn3.500

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