English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The jaboticaba skin is seen as waste and is often discarded, despite the beneficial properties of this fruit. There is the trend of fully using wastes due to an increasing need, mainly in the modern industry, to develop environmental management systems that meet the OSO 14000. The fruit wastes (mainly the skin) have been studied in order to be used as raw material in the development of new products or to aggregate bioactive compounds to food. Fruit skins such as those from banana (Dan et al., 2015); cashew peduncle (Alcântara, et al., 2012) and grape (Lopes et al., 2014), among others, are processed into flours, in order to use this waste to prepare food.

Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies