Mehdi Baghi
Department of Agronomy & plant breeding, Roudehen Branch, Islamic Azad University, Roudehen, Iran
[ 1 ] - The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. Extraction efficiency of walnut green husk extract 22.01%, total phenolic compounds 65.40 (mg gallic acid per 100 g dry husk), flavonoids 10.06 (catechin mg per 100 g dry husk), and EC50 0.17 (mg/mL) were expressed....
نویسندگان همکار