Biorefining of blackcurrant pomace into high value functional ingredients using supercritical CO 2 , pressurized liquid and enzyme assisted extractions-Reference-Cited by-同舟云学术

Biorefining of blackcurrant pomace into high value functional ingredients using supercritical CO 2 , pressurized liquid and enzyme assisted extractions

Published:2017-06 Issue: Volume:124 Page:10-19
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Basegmez Hatice Imge Oktay,Povilaitis Darius,Kitrytė Vaida,Kraujalienė Vaida,Šulniūtė Vaida,Alasalvar Cesarettin,Venskutonis Petras Rimantas

Funder

Research Council of Lithuania

Kaunas University of Technology, Department of Food Technology laboratories during the exchange of researcher activity under the scope of NutraHealth project

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference43 articles.

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2. Orosensory profiles and chemical composition of black currant (Ribes nigrum) juice and fractions of press residue;Sandell;J. Agric. Food Chem.,2009

3. Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications;Galanakis;Trends Food Sci. Technol.,2012

4. Gamma-linolenic acid and tocopherol contents in the seed oil of 47 accessions from several Ribes species;Goffman;J. Agric. Food Chem.,2001

5. Berry Fruit: Value-Added Products for Health Promotion;Zhao,2007

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