Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield-Reference-Cited by-同舟云学术

Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield

Published:2020-04-28 Issue:11 Volume:57 Page:4265-4276
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Aires Alfredo^ORCID,Carvalho Rosa

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04466-7.pdf

Reference32 articles.

1. Agunloye OM, Oboh G, Ademiluyi AO, Ademosun AO, Akindahunsi AA, Oyagbemi AA, Omobowale TO, Ajibade TO, Adedapo AA (2019) Cardio-protective and antioxidant properties of caffeic acid and chlorogenic acid: mechanistic role of angiotensin converting enzyme, cholinesterase and arginase activities in cyclosporine induced hypertensive rats. Biomed Pharma 109:450–458

2. Ahangarpour A, Sayahi M, Sayahi M (2019) The antidiabetic and antioxidant properties of some phenolic phytochemicals: a review study, diabetes & metabolic syndrome. Clin Res Rev 13:854–857

3. Aires A, Carvalho R, Rosa EAS, Saavedra MJ (2013) Phytochemical characterization and antioxidant properties of organic baby-leaf watercress produced under organic production system. CyTA-J Food 11:343–351

4. Aires A, Carvalho R, Saavedra MJ (2016) Valorization of solid wastes from chestnut industry processing: extraction and optimization of polyphenols, tannins and ellagitannins and its potential for adhesives, cosmetic and pharmaceutical industry. Waste Manage 48:457–464

5. Aires A, Carvalho R, Saavedra MJ (2017) Reuse potential of vegetable wastes (broccoli, green bean and tomato) for the recovery of antioxidant phenolic acids and flavonoids. Int J Food Sci Technol 52:98–107

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