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dc.contributor.authorJiménez Champi, Diana
dc.contributor.authorRomero Orejón, Frank L.
dc.contributor.authorMoran Reyes, Angie
dc.contributor.authorMuñoz, Ana María
dc.contributor.authorRamos Escudero, Fernando
dc.date.accessioned2023-06-01T19:53:45Z
dc.date.available2023-06-01T19:53:45Z
dc.date.issued2023
dc.identifier.urihttp://hdl.handle.net/20.500.11955/1126
dc.descriptionIndexado en Scopus.es_PE
dc.descriptionEl texto completo de este trabajo no está disponible en el Repositorio Institucional UNIFE. Deberá acceder por el DOI ó URL de la casa editorial externa.es_PE
dc.descriptionCYTA - Journal of Food ; Vol. 21, Nº 1; pp. 418 - 432es_PE
dc.description.abstractThe potato is a tuber with high global demand and importance in the human diet. It is used by food industries to manufacture processed products (French fries, chips, and purees), and consequently, significant quantities of potato peel are generated as a by-product. Potato peels are rich in compounds like anthocyanins, glycoalkaloids, phenolic compounds, and flavonoids. These bioactive compounds are associated with good health because they protect the body’s cells from oxidative processes and have antioxidant, anti-inflammatory, antitumor, and anticancer properties. Hence, new methods to recover these compounds and their application to food matrices are being explored. This review aims to raise awareness of the value of potato peels as a source of different phenolic compounds and the need to recover them. The review highlights the most recent research on the use of this by-product in different foods to add value to the final composition or improve technological and nutritional propertieses_PE
dc.language.isoenes_PE
dc.publisherTaylor and Francis Ltd.es_PE
dc.relation.ispartofurn:issn: 1947-6337es_PE
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_PE
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/es_PE
dc.sourceRepositorio Institucional - UNIFEes_PE
dc.subjectFitoquímicoses_PE
dc.subjectIndustria de la papaes_PE
dc.titleBioactive compounds in potato peels, extraction methods, and their applications in the food industry: a reviewes_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#3.03.04es_PE
dc.publisher.countryGBes_PE
dc.identifier.doihttps://doi.org/10.1080/19476337.2023.2213746es_PE
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_PE
dc.description.peer-reviewRevisión por pareses_PE
dc.identifier.journalCYTA - Journal of Foodes_PE
dc.identifier.urlhttps://www.scopus.com/record/display.uri?eid=2-s2.0-85159764025&citeCnt=0&origin=resultslist&sort=plf-f&src=s&sid=2a1df9e12e737e8dece4d4e3980aac29&sot=aff&sdt=a&sl=58&s=AF-ID%28%22Universidad+Femenina+del+Sagrado+Coraz%c3%b3n%22+60119103%29&relpos=1&citeCnt=0&searchTerm=


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