Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants-Reference-Cited by-同舟云学术

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

Published:2011-06 Issue:3 Volume:126 Page:1071-1080
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ajila C.M.,Brar S.K.,Verma M.,Tyagi R.D.,Valéro J.R.

Funder

Natural Sciences and Engineering Research Council of Canada

FQRNT

MAPAQ

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Processing of apple pomace for bioactive molecules;Bhushan;Critical Reviews in Biotechnology,2008

2. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel Wissenschafth und Technologie,1995

3. Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace;Cetkovic;Food Chemistry,2008

4. High-performance liquid chromatography with diode-array detection for the determination of phenolic compounds in peel and pulp from different apple varieties;Escarpa;Journal of Chromatography A,1998

5. Production of hydrolytic depolymerising pectinases;Favela-Torres;Food Technology Biotechnology,2006

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