Performance of eggplant (Solanum melongena L.) antioxidant dietary fiber in a vegan cashew cream cheese

A vegan cashew cream cheese was developed with antioxidant dietary fibers extracted from discarded eggplants’ mesocarp + placenta + core (Mes) and peel + calyx (PC). The fibers were first characterized to evaluate their suitability as an additive/ingredient. PC fiber had higher pectin and cellulose...

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Autores principales:	Higuera Coelho, Ricardo Alejandro, Bonifazi, Evelyn Lucía, Casciaro, Stefanía, Carballo, Marta Ana, Rossetti, Luciana, Perez, Carolina Daiana, Rojas, Ana María Luisa, Basanta, Maria Florencia, Fissore, Eliana Noemi
Formato:	info:ar-repo/semantics/artículo
Lenguaje:	Inglés
Publicado:	Elservier 2025
Materias:	Solanum melongena Berenjena Vegano Queso Crema Antioxidantes Anacardium occidentale Eggplants Vegans Cream Cheese Antioxidants Cashews Anacardo Antioxidant Dietary Fiber Fibra Dietética Antioxidante Castañas de Cajú
Acceso en línea:	http://hdl.handle.net/20.500.12123/22013 https://www.sciencedirect.com/science/article/pii/S2772753X25000061 https://doi.org/10.1016/j.focha.2025.100890