Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage

Author:

Aksu Muhammet Irfan,Turan Emre,Erdemir Ebru,Öz Fatih

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference37 articles.

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2. Singla RK, Dubey AK, Garg A, Sharma RK, Fiorino M, Ameen SM, Haddad MA, Al-Hiary M (2019) Natural polyphenols: chemical classification, definition of classes, subcategories, and structures. J AOAC Int 102:1397–1400. https://doi.org/10.5740/jaoacint.19-0133

3. Liu H, Zhou K, Jiang HQ, Wen LK, He Y, Lu SY, Li J (2021) Current advances in anthocyanins: structure, bioactivity and human health. J Food Nutr Res 60(3):203–216

4. Silva A, Silva V, Igrejas G, Aires A, Falco V, Valentao P, Poeta P (2022) Phenolic compounds classification and their distribution in winemaking by-products. Eur Food Res Technol. https://doi.org/10.1007/s00217-022-04163-z

5. Hernandez F, Melgarejo P, Olias JM, Artes F (1999) Fatty acid composition and total lipid content of seed oil from three commercial pomegranate cultivars. Paper presented at the Symposium on Production, Processing and Marketing of Pomegranate in The Mediterranean Region: Advances in Research and Technology, CIHEAM-IAMZ Zaragoza, Spain

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