Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production

Author:

Piechowiak TomaszORCID,Grzelak-Błaszczyk Katarzyna,Bonikowski Radosław,Balawejder Maciej

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Antioxidant and radical scavenging properties of curcumin;Ak;Chemico-Biolocical Interactions,2008

2. Sposób otrzymywania ekstraktu z łupin cebuli oraz ekstrakt z łupin cebuli otrzymany tym sposobem;Balawejder,2018

3. Characterization of industrial onion wastes (Allium cepa L.): Dietary fibre and bioactive compounds;Benitez;Plant Foods for Human Nutrition,2011

4. Response surface methodology to optimize supercritical carbon/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds;Campone;Food Chemistry,2018

5. Onion skin- Raw material for the production of supplement that enhances the health-beleficial properties of wheat bread;Gawlik-Dziki;Food Research International,2015

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