Valorization of Apple Pomace by Extraction of Valuable Compounds
Author:
Affiliation:
1. Dept. of Food Chemistry and Technology; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
2. Dept. of Chemical Engineering, Materials and Industrial Production; Univ. of Napoli Federico II; Piazzale V. Tecchio 80 80125 Napoli Italy
Funder
Horizon 2020 Framework Programme
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12290/fullpdf
Reference103 articles.
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3. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium-liberation and extraction of phenolic antioxidants;Ajila;Food Chem,2011
4. Optimisation of the extraction of phenolic compounds from apples using response surface methodology;Alberti;Food Chem,2014
5. Pressurized liquid extraction for the determination of polyphenols in apple;Alonso-Salces;J Chromatogr A,2001
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