<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2409-1618</journal-id>
<journal-title><![CDATA[Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales]]></journal-title>
<abbrev-journal-title><![CDATA[RIIARn]]></abbrev-journal-title>
<issn>2409-1618</issn>
<publisher>
<publisher-name><![CDATA[Universidad Mayor de San Andrés:Facultad de Agronomía ]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2409-16182024000100018</article-id>
<article-id pub-id-type="doi">10.53287/kdgc7623aq78f</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Galletas dulces con sustitución parcial de harina de trigo por polvo De cáscara de Pitahaya (Hylocereus undatus)]]></article-title>
<article-title xml:lang="en"><![CDATA[Sweet Cookies with Partial Replacement of Wheat Flour with Pitahaya Peel Powder (Hylocereus undatus)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz-Murillo]]></surname>
<given-names><![CDATA[José Patricio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Mendoza]]></surname>
<given-names><![CDATA[Jordan Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arévalo-Reyes]]></surname>
<given-names><![CDATA[Luis Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cedeño-Cedeño]]></surname>
<given-names><![CDATA[Jean Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,aff1  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af2">
<institution><![CDATA[,aff2  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af3">
<institution><![CDATA[,aff3  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af4">
<institution><![CDATA[,aff4  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2024</year>
</pub-date>
<volume>11</volume>
<numero>1</numero>
<fpage>18</fpage>
<lpage>30</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2409-16182024000100018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2409-16182024000100018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2409-16182024000100018&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las cáscaras de frutas actualmente generan un gran interés en la industria de alimentos por su amplia variedad de propiedades nutricionales biológicamente activas. El objetivo del presente estudio fue evaluar la sustitución parcial de harina de trigo por polvo de cáscara de pitahaya en la elaboración de galletas dulces. Se utilizó un Diseño Completamente al Azar, se formularon tres tratamientos con polvo de cáscara de pitahaya al 10, 20 y 30 % más un tratamiento control. Se evaluaron propiedades bromatológicas, microbiológicas, colorimetría, perfil de textura y análisis sensorial (70 jueces no entrenados). En los resultados obtenidos a excepción de la coordenada b* y los parámetros de textura (cohesividad, adhesividad, gomosidad, elasticidad, masticabilidad) las demás variables sí presentaron significancia estadística al 0.05 %, obteniendo valores en proteína de 5.86 - 9.08 %; humedad 4.86 - 6.48 %; pH 6.17 - 6.80; Luminosidad L* 32.01 - 73.29; coordenada a* 2.14 - 26.34; dureza 51.95 N - 206.11 N. Los atributos de perfil sensorial presentaron un p&lt;0.05 %. Se determinó que todas las formulaciones de galletas dulces cumplieron los requisitos bromatológicos y microbiobiológicos establecidos en la norma NTE INEN 2085:2005. Al utilizar 10 % de polvo de cáscara de pitahaya en la formulación de galletas dulces, los parámetros de dureza y aceptabilidad sensorial mejoraron considerablemente.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Fruit peels currently generate great interest in the food industry due to their wide variety of biologically active nutritional properties. The objective of the present study was to evaluate the partial replacement of wheat flour with dragon-fruit peel powder in the preparation of sweet cookies. A Completely Random Design was used, three treatments were formulated with pitahaya peel powder at 10, 20 and 30 % plus a control treatment. Bromatological and microbiological properties, colorimetry, texture profile and sensory analysis were evaluated (70 untrained judges). In the results obtained, with the exception of the b* coordinate and the texture parameters (cohesiveness, adhesiveness, gumminess, elasticity, chewiness), the other variables did present statistical significance at 0.05 %, obtaining protein values of 5.86. - 9.08 %; humidity 4.86 - 6.48 %; pH 6.17 - 6.80; Luminosity L* 32.01 - 73.29; coordinate a* 2.14 - 26.34; hardness 51.95 N - 206.11 N. The sensory profile attributes presented p&lt;0.05 %. It was determined that all sweet cookie formulations met the bromatological and microbiological requirements established in the NTE INEN 2085:2005 standard. By using 10% pitahaya peel powder in the formulation of sweet cookies, the parameters of hardness and sensory acceptability improved considerably.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[cáscara de pitahaya]]></kwd>
<kwd lng="es"><![CDATA[colorimetría]]></kwd>
<kwd lng="es"><![CDATA[galletas]]></kwd>
<kwd lng="es"><![CDATA[harina]]></kwd>
<kwd lng="es"><![CDATA[polvo]]></kwd>
<kwd lng="es"><![CDATA[sensorial]]></kwd>
<kwd lng="es"><![CDATA[textura]]></kwd>
<kwd lng="en"><![CDATA[pitahaya peel]]></kwd>
<kwd lng="en"><![CDATA[colorimetry]]></kwd>
<kwd lng="en"><![CDATA[cookies]]></kwd>
<kwd lng="en"><![CDATA[flour]]></kwd>
<kwd lng="en"><![CDATA[powder]]></kwd>
<kwd lng="en"><![CDATA[sensory]]></kwd>
<kwd lng="en"><![CDATA[texture]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Abreu]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Quintino]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Pascoal]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Postingher]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Cadena]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Anderson]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour]]></article-title>
<source><![CDATA[Institute of Food Science &amp; Technology]]></source>
<year>2019</year>
<volume>54</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1215-24</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Agüero]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Brítez]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Reckziegel]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
</person-group>
<source><![CDATA[Incorporación de harinas no convencionales derivadas de frutas en un producto de panificación]]></source>
<year>2022</year>
</nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Albuquerque]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Moraes]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Conceição]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Aquino]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Integral utilization of seriguela fruit (Spondias purpurea L.) In the production of cookies]]></article-title>
<source><![CDATA[Rev. Bras. Frutic., Jaboticabal]]></source>
<year>2016</year>
<volume>38</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1-7</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Anjar]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Ratih]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant level and sensory of dragon fruit (Hylocereus undatus) peel tea infusion made by partially fermented process]]></article-title>
<source><![CDATA[Agroindustrial Journal]]></source>
<year>2013</year>
<volume>2</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-6</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ayol]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Efecto sensorial, bromatológico y microbiológico de galletas a base de harina de camote (Ipomoea batata) y harina de ajonjolí (Sesamum indicum)]]></source>
<year>2022</year>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ayub]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmat]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Hairul]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Nurmardhiyyah]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A comparative study on foliage and peels of Hylocereus undatus (white dragon fruit) regarding their antioxidant activity and phenolic content]]></article-title>
<source><![CDATA[Heliyon]]></source>
<year>2019</year>
<volume>5</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>1-13</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Babiker]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Musa]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Ghafoor]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Juhaimi]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmed]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Almusallam]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physico-chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour]]></article-title>
<source><![CDATA[Journal of Food Processing and Preservation]]></source>
<year>2020</year>
<volume>44</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1-22</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bakar]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Muhammad]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Mat]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Adzahan]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<source><![CDATA[Spray- drying optimization for red pitaya peel (Hylocereus polyrhizus)]]></source>
<year>2013</year>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bala]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Gul]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Yildiz]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours]]></article-title>
<source><![CDATA[Cogent Food &amp; Agriculture]]></source>
<year>2015</year>
<volume>1</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bertagnolli]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Silveira]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Fogaça]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Umann]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<source><![CDATA[Bioactive compounds and acceptance of cookies made with Guava peel flour]]></source>
<year>2014</year>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Biswas]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<name>
<surname><![CDATA[Kandasamy]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Kumar]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Effect of dragon fruit peel powder on quality and acceptability of fish nuggets stored in a solar cooler]]></source>
<year>2022</year>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bouazizi]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Montevecchi]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Antonelli]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Hamdi]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<source><![CDATA[Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Calderón]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Noriega]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
</person-group>
<source><![CDATA[Obtención de harina de los residuos de frutas con mayor poder antioxidante y antimicrobiano]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Castilla]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Allcca]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[León]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Yupanqui]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Uso de edulcorantes comerciales como una alternativa a la reducción de 5-Hidroximetil-2- Furfural (HMF) en galletas modelo]]></article-title>
<source><![CDATA[Revista de la Sociedad Química del Perú]]></source>
<year>2017</year>
<volume>83</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>213-20</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chauhan]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Saxena]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Sukhcharn]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Yildiz]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies]]></article-title>
<source><![CDATA[Cogent Food &amp; Agriculture]]></source>
<year>2016</year>
<volume>2</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-9</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chia]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Chong]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of drum drying on physico- chemical characteristics of dragon fruit peel (Hylocereus polyrhizus)]]></article-title>
<source><![CDATA[International Journal of Food Engineering]]></source>
<year>2015</year>
<volume>11</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>285-93</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Colina]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Laguado]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Faneite]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de galletas dulces preparadas con harina de yuca (Manihot) deshidratada al sol como sustituto del trigo]]></article-title>
<source><![CDATA[Rev. Fac. Agron]]></source>
<year>2016</year>
<numero>33</numero>
<issue>33</issue>
<page-range>358-74</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[De Mello]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Bernardo]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Odebrecht]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Bosmuler]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Meira]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Amante]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Bileski]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of the chemical characteristics and rheological behavior of pitaya (Hylocereus undatus) peel]]></article-title>
<source><![CDATA[Fruits]]></source>
<year>2014</year>
<volume>69</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>3-14</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dos Santos]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Figueirêdo]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Queiroz]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Drying kinetics and physical and chemical characterization of white-fleshed &#8216;pitaya&#8217; peles]]></article-title>
<source><![CDATA[Revista Brasileira de Engenharia Agrícola e Ambiental]]></source>
<year>2017</year>
<volume>21</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>2-13</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Figueroa]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Tamayo]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Moreno]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Vargas]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Actividad antioxidante de antocianinas presentes en cáscara de pitahaya (Hylocereus undatus)]]></article-title>
<source><![CDATA[Revista Iberoamericana de Tecnología Postcosecha]]></source>
<year>2011</year>
<volume>12</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>44-50</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Flóres]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Cruz]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Marques]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Bento]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Tobal]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<source><![CDATA[Flour of winged-stem passion fruit peel: nutritional composition, incorporation in cookies, and sensory acceptability]]></source>
<year>2022</year>
<publisher-name><![CDATA[Brazilian Archives of Biology and Technology]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Barbosa]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Macedo]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Bazílio]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Utilizing tamarind residues in the São Francisco valley: food and nutritional potential]]></article-title>
<source><![CDATA[Ciência Rural]]></source>
<year>2022</year>
<volume>52</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Georgin]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Martinello]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Franco]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Netto]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Piccilli]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Yilmaz]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Dotto]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Residual peel of pitaya fruit (Hylocereus undatus) as a precursor to obtaining an efficient carbon-based adsorbent for the removal of metanil yellow dye from wáter]]></article-title>
<source><![CDATA[Journal of Environmental Chemical Engineering]]></source>
<year>2022</year>
<volume>10</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Granoble]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Acuría]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La producción de pitahaya roja &#8220;Hylocereus Undatus&#8221; incide en su exportación en el de Manabí]]></article-title>
<source><![CDATA[Revista E-IDEA 4.0 Multidisciplinar]]></source>
<year>2022</year>
<volume>4</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>14-32</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hotmaida]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Sutrisno]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<source><![CDATA[Non-destructive determination of the main chemical components of red dragon fruit peel flour by using Near-Infrared Reflectance Spectroscopy (NIRS)]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ikuomola]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Otutu]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Olunirán]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<name>
<surname><![CDATA[Yildiz]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends]]></article-title>
<source><![CDATA[Cogent Food &amp; Agriculture]]></source>
<year>2017</year>
<volume>3</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jalgaonkar]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Kumar]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Bibwe]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Kannaujia]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Postharvest profile, processing and waste utilization of dragon fruit (Hylocereus spp.): A Review]]></article-title>
<source><![CDATA[Food Reviews International]]></source>
<year>2022</year>
<volume>38</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>733-59</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jara]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<source><![CDATA[Elaboración de galletas con un edulcorante natural Stevia (Stevia rabaudiana) enriquecida con harina de cáscara deshidratada de piña (Ananas comusus)]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Abdul]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Yildiz]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends]]></article-title>
<source><![CDATA[Cogent Food &amp; Agriculture]]></source>
<year>2016</year>
<volume>2</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Elaboración y evaluación sensorial de galleta a base de harina de cáscara de pitahaya amarilla (Selenicereus megalanthus) saborizada con albahaca (Ocimum basilicum) y romero (Rosmarinus officinalis)]]></article-title>
<source><![CDATA[MLS Health &amp; Nutrition Research]]></source>
<year>2022</year>
<volume>1</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>71-81</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Enríquez]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de las propiedades físico químicas y microbiológicas, en la harina de cáscara de pitahaya de descarte (Selenicereus undatus (haw) d.r. Hunt)]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Márquez]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Pretell]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de características de calidad en barras de cereales con alto contenido de fibra y proteína]]></article-title>
<source><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></source>
<year>2018</year>
<volume>16</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>67-78</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Méndez]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Cusme]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de las características nutricionales y sensoriales de galletas a base de harina de chía (Salvia hispánica) y cáscara de tuna (Opuntia indica)]]></source>
<year>2022</year>
</nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mercado]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación microbiológica y sensorial de galletas que se comercializan en la ciudad de Tepic, Nayarit, México]]></article-title>
<source><![CDATA[Análes Científicos]]></source>
<year>2019</year>
<volume>80</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>269-79</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Meza]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Cusme]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Velásquez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Chirinos]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Trips (Thysanoptera) asociados con la pitahaya Selenicereus undatus (Haw.) D.R. Hunt. Especies, niveles poblacionales, daños y algunos enemigos naturales]]></article-title>
<source><![CDATA[La Granja. Revista de Ciencias de la Vida]]></source>
<year>2020</year>
<volume>32</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>93-105</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mom]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Romero]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Larumbe]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Lannone]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Comerio]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Santana]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Simón]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Vaamonde]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<source><![CDATA[Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Muñoz]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Saltos]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Pitahaya (Hylocereus undatus)-based nectar with passion fruit (Passiflora edulis flavicarpa) peel flour: Antioxidant compounds, physicochemical stability and sensory acceptability]]></article-title>
<source><![CDATA[Nutrición Clínica y Dietética Hospitalaria]]></source>
<year>2023</year>
<volume>43</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>63-73</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Murillo]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Ponce]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Huamán]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Características fisicoquímicas, compuestos bioactivos y contenido de minerales en la harina de cáscara del fruto de cacao (Theobroma cacao L.)]]></article-title>
<source><![CDATA[Revista Científica Manglar]]></source>
<year>2020</year>
<volume>17</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>67-73</page-range></nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ning]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Luo]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Mo]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Bai]]></surname>
<given-names><![CDATA[Ch]]></given-names>
</name>
<name>
<surname><![CDATA[Du]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Luo]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<source><![CDATA[Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[NTE]]></surname>
</name>
</person-group>
<source><![CDATA[Galletas]]></source>
<year>2005</year>
</nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[NTE]]></surname>
</name>
</person-group>
<source><![CDATA[Tamaño de partículas]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[NTE]]></surname>
</name>
</person-group>
<source><![CDATA[Harina de trigo]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B43">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oanh]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Le]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Van]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Quang]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Anh]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Huan]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<source><![CDATA[Mucilage extracted from dragon fruit peel (Hylocereus undatus) as flocculant for treatment of dye wastewater by coagulation and flocculation proce]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B44">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Olcay]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Demir]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The usage possibilities of kumquat fruit dried by different techniques in the production of biscuits]]></article-title>
<source><![CDATA[Electronic Letters on Science &amp; Engineering]]></source>
<year>2020</year>
<volume>16</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>108-20</page-range></nlm-citation>
</ref>
<ref id="B45">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pratap]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Das]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Nanda]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Bandyopadhya]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Jagtap]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Shewalkar]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Maity]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken Nuggets]]></article-title>
<source><![CDATA[Journal of Food Science and Technology]]></source>
<year>2020</year>
<numero>57</numero>
<issue>57</issue>
<page-range>1449-61</page-range></nlm-citation>
</ref>
<ref id="B46">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Puma]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Liñan]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Coavoy]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Coronado]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Salas]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Vargas]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Vida en anaquel de galletas saladas utilizando pruebas aceleradas]]></article-title>
<source><![CDATA[Anales Científicos]]></source>
<year>2018</year>
<volume>79</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>218-25</page-range></nlm-citation>
</ref>
<ref id="B47">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Quezada]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Contreras]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Mero]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto de la sustitución de harina de trigo por harina de papa china (Colocasia esculenta) sobre las propiedades reológicas de la masa y sensoriales de galletas dulces]]></article-title>
<source><![CDATA[Revista Alimentos Hoy]]></source>
<year>2019</year>
<volume>27</volume>
<numero>47</numero>
<issue>47</issue>
<page-range>49-63</page-range></nlm-citation>
</ref>
<ref id="B48">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Quitral]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Flores]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Plaza]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Quezada]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Arce]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Harina de cáscara de zanahorias como ingrediente en la elaboración de galletas]]></article-title>
<source><![CDATA[Revista Chilena de Nutrición]]></source>
<year>2023</year>
<volume>50</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>226-32</page-range></nlm-citation>
</ref>
<ref id="B49">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rincón]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Vásquez]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Padilla]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Composición química y compuestos bioactivos de las harinas de cascaras de naranja (Citrus sinensis), mandarina (Citrus reticulata) y toronja (Citrus paradisi) cultivadas en Venezuela]]></article-title>
<source><![CDATA[Archivos Latinoamericanos de Nutrición]]></source>
<year>2005</year>
<volume>55</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>305-10</page-range></nlm-citation>
</ref>
<ref id="B50">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soler]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Castillo]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Perales]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis proximal, de textura y aceptación de las galletas de trigo, sorgo, y frijol]]></article-title>
<source><![CDATA[Archivos Latinoamericanos de Nutrición]]></source>
<year>2017</year>
<volume>67</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1-11</page-range></nlm-citation>
</ref>
<ref id="B51">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shafi]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmad]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Mohammad]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of the addition of banana peel flour on the shelf life and antioxidant properties of cookies]]></article-title>
<source><![CDATA[ACS Food Sci. Technol]]></source>
<year>2022</year>
<volume>2</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>1355-63</page-range></nlm-citation>
</ref>
<ref id="B52">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shafira]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Abdul]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Yusof]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Yusof]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of blanching and drying temperatures on physicochemical properties of red dragon fruit (Hylocereus polyrhizus) peel powder]]></article-title>
<source><![CDATA[Journal of Agrobiotechnology]]></source>
<year>2021</year>
<numero>12</numero>
<issue>12</issue>
<page-range>62-73</page-range></nlm-citation>
</ref>
<ref id="B53">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Suárez]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Gilces]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Menéndez]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Ferrin]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[El proceso de producción y distribución de la pitahaya en Manabí para su exportación directa]]></article-title>
<source><![CDATA[Brazilian Journals of Business]]></source>
<year>2021</year>
<volume>3</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>3330-44</page-range></nlm-citation>
</ref>
<ref id="B54">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tang]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Lin]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phenolic compounds profile and antioxidant capacity of pitahaya fruit peel from two red-skinned species (Hylocereus polyrhizus and Hylocereus undatus)]]></article-title>
<source><![CDATA[foods]]></source>
<year>2021</year>
<volume>10</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1-11</page-range></nlm-citation>
</ref>
<ref id="B55">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Trimedona]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Muchrida]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Amurita]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Satria]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<source><![CDATA[Physicochemical properties of instant beverage powders from red dragon fruit peel extracts with maltodextrin and cocoa powder as fillers]]></source>
<year>2022</year>
<page-range>1-6</page-range></nlm-citation>
</ref>
<ref id="B56">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Urganci]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
<name>
<surname><![CDATA[Isik]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality characteristics of biscuits fortified with pomegranate peel]]></article-title>
<source><![CDATA[Akademik G&#305;da]]></source>
<year>2021</year>
<volume>19</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>10-20</page-range></nlm-citation>
</ref>
<ref id="B57">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zivil&#279;]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Indr&#279;]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Kotryna]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Alvyra]]></surname>
<given-names><![CDATA[´S]]></given-names>
</name>
<name>
<surname><![CDATA[Aurelija]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Qualitative properties of cookies enriched with berries pomace]]></article-title>
<source><![CDATA[Food Science and Technology]]></source>
<year>2021</year>
<volume>41</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>474-81</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
