Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients

Author:

Gouw Virginia P.,Jung Jooyeoun,Zhao Yanyun

Funder

Oregon Department Agriculture Specialty Crop Block

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican Ataulfo mango (Mangifera indica L.) by-products;Blancas-Benitez;Food & Function,2015

3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

4. Extraction of pectin from apple pomace;Canteri-Schemin;Brazilian Archives of Biology and Technology,2005

5. Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits;Cavender;Journal of Food Science,2014

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