Improving oxidative stability of foods with apple‐derived polyphenols-Reference-Cited by-同舟云学术

Improving oxidative stability of foods with apple‐derived polyphenols

Published:2021-12-13 Issue:1 Volume:21 Page:296-320
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

López‐Fernández Olalla¹^ORCID,Bohrer Benjamin M.²^ORCID,Munekata Paulo E.S.¹^ORCID,Domínguez Rubén¹^ORCID,Pateiro Mirian¹^ORCID,Lorenzo José Manuel¹³^ORCID

Affiliation:

1. Centro Tecnológico de la Carne de Galicia Ourense Spain

2. Department of Animal Sciences The Ohio State University Columbus Ohio USA

3. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain

Funder

Axencia Galega de Innovación

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12869

Reference102 articles.

1. Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification

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

3. Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products

4. Optimisation of the extraction of phenolic compounds from apples using response surface methodology

5. Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds

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