Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars-Reference-Cited by-同舟云学术

Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars

Published:2019-01 Issue: Volume:51 Page:186-193
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Rodríguez-Gutiérrez Guillermo,Cardoso Juan Cubero^ORCID,Rubio-Senent Fátima,Serrano Antonio,Borja Rafael^ORCID,Fernández-Bolaños Juan,Fermoso Fernando G.

Funder

Spanish Ministry of Economy and Competitiveness

European Social Fund

Spanish Ministry of Economy and Competitiveness Ramon y Cajal Programme

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference40 articles.

1. Standard methods for the examination of water and wastewater;APHA,2012

2. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

3. Bioactives from fruit processing wastes: Green approaches to valuable chemicals;Banerjee;Food Chemistry,2017

4. Strawberry as a functional food: An evidence-based review;Basu;Critical Reviews in Food Science and Nutrition,2014

5. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of energy return on investment of dry anaerobic digestion for low water alperujo with oxidative, thermal and alkaline pretreatments;Water and Environment Journal;2024-01-05

2. Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture;Heliyon;2023-09

3. Valorization of strawberry extrudate waste: Recovery of phenolic compounds by direct-hydrothermal treatment and subsequent methane production by mesophilic semi-continuous anaerobic digestion;Waste Management;2023-09

4. Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers;Foods;2023-07-04

5. Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization;Agronomy;2023-05-30