A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration-Reference-Cited by-同舟云学术

A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration

Published:2022-05-06 Issue: Volume: Page:1-14
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:

Wang Lu¹²,Huang Jingzhe¹,Li Zonghao¹,Liu Dan³,Fan Jianhua⁴

Affiliation:

1. College of Food Science and Engineering, Jilin University, Changchun, People’s Republic of China

2. Sorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, Compiègne Cedex, France

3. Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People’s Republic of China

4. School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People’s Republic of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2071203

Reference99 articles.

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

2. Bibliometric insights into the spectroscopy research field: A food science and technology case study

3. Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products

4. Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis

5. Current applications and new opportunities for the use of pulsed electric fields in food science and industry

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