Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products-Reference-Cited by-同舟云学术

Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products

Published:2024-01-22 Issue: Volume: Page:1-20
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Küçükgöz K.¹^ORCID,Echave J.²^ORCID,Garcia-Oliveira P.²^ORCID,Seyyedi-Mansour S.²^ORCID,Donn P.²^ORCID,Xiao J.²³^ORCID,Trząskowska Monika¹^ORCID,Prieto M. A.²^ORCID

Affiliation:

1. Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences–SGGW, Warsaw, Poland

2. Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) – CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain

3. International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2277353

Reference105 articles.

1. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

2. Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity

3. Development of probiotic carrier dried apples for consumption as snack food with the impregnation of Lactobacillus paracasei

4. Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

5. Comparison of the Phenolic Profiles of Juice and Cider Derived from Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apples in Northwest Washington