Bioactive compounds and in vitro antioxidant activities of peel, flesh and seed powder of kiwi fruit-Reference-Cited by-同舟云学术

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Bioactive compounds and in vitro antioxidant activities of peel, flesh and seed powder of kiwi fruit

Published:2018-06-06 Issue:9 Volume:53 Page:2239-2245
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wang Yutang¹^ORCID,Li Lixia¹,Liu Hua¹,Zhao Tong¹,Meng Chenshuo¹,Liu Zhande²,Liu Xuebo¹

Affiliation:

1. College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China

2. College of Horticulture; Northwest A&F University; Yangling Shaanxi 712100 China

Funder

State Key Research and Development Plan ‘modern food processing and food storage and transportation technology and equipment

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13812/fullpdf

Reference33 articles.

1. Antioxidant and anti-inflammatory effects of various cultivars of kiwi berry (actinidia arguta) on lipopolysaccharide-stimulated raw 264.7 cells;An;Journal of Microbiology and Biotechnology,2016

2. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit;Ayala-Zavala;LWT - Food Science and Technology,2004

3. Atividade antioxidante e fenois totais de frutas de campos dos goytacazes -rj;Bernardes;Perspectivas Online Biológicas E Saúde,2011

4. Dietary grape seed polyphenols repress neuron and glia activation in trigeminal ganglion and trigeminal nucleus caudalis;Cady;Molecular Pain,2010

5. Extraction optimization and functional properties of proteins from kiwi fruit (Actinidia chinensis Planch.) seeds;Deng;International Journal of Food Properties,2014

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3. Antifungal and elicitor activities of p-hydroxybenzoic acid for the control of aflatoxigenic Aspergillus flavus in kiwifruit;Food Research International;2023-11

4. Recovery of antioxidative phenolic compounds by the valorization of rice biomass under the influence of lignocellulolytic enzymes;Biocatalysis and Biotransformation;2023-09-25

5. Sustainable Cosmetics: Valorisation of Kiwi (Actinidia deliciosa) By-Products by Their Incorporation into a Moisturising Cream;Sustainability;2023-09-22

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