Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification-Reference-Cited by-同舟云学术

Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification

Published:2013 Issue: Volume: Page:21-27
ISSN:
Container-title:Handbook of Food Fortification and Health
language:
Short-container-title:

Author:

Bhushan Shashi,Gupta Mahesh

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-1-4614-7110-3_2

Reference38 articles.

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2. Bhushan S, Kalia K, Sharma M, et al. Processing of apple pomace for bioactive molecules. Crit Rev Biotechnol. 2008;28:285–96.

3. Gullón B, Falqué E, Alonso JL, et al. Evaluation of apple pomace as a raw material for alternative applications in food industries. Food Technol Biotechnol. 2007;45(4):426–33.

4. Kennedy MJ. Apple pomace and kiwifruit: processing options. Austr Biotechnol. 1994;4:43–9.

5. Wang S, Chen F, Wu J, et al. Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology. J Food Eng. 2007;78:693–700.

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