What's new in biopotential of fruit and vegetable by-products applied in the food processing industry-Reference-Cited by-同舟云学术

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What's new in biopotential of fruit and vegetable by-products applied in the food processing industry

Published:2017-09 Issue: Volume:67 Page:150-159
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Kowalska Hanna,Czajkowska Kinga,Cichowska Joanna,Lenart Andrzej

Funder

SUSFOOD ERA-Net/NCBiR (National Centre for Research and Development)

Polish Ministry of Science

Higher Education for the Faculty of Food Sciences of Warsaw University of Life Sciences

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference94 articles.

1. Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses;Akacha;Food And Bioproducts Processing,2015

2. Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits;Albuquerque;Food Chemistry,2016

3. Unsaturated fatty acid bioconversion by apple pomace enzyme system. Factors influencing the production of aroma compounds;Almosnino;Food Chemistry,1996

4. Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis;Amaya-Cruz;Journal of Functional Foods,2015

5. Microemulsion-based lycopene extraction: Effect of surfactants, co-surfactants and pretreatments;Amiri-Rigi;Food Chemistry,2016

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