Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant ( Ribes nigrum L.) pomace-Reference-Cited by-同舟云学术

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Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant ( Ribes nigrum L.) pomace

Published:2020-08-27 Issue:2 Volume:56 Page:600-607
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Azman Ezzat M.¹²,House Alistair³,Charalampopoulos Dimitris¹,Chatzifragkou Afroditi¹^ORCID

Affiliation:

1. Department of Food and Nutritional Sciences University of Reading WhiteknightsRG6 6APUK

2. Department of Food Technology Faculty Food Science and Technology Universiti Putra Malaysia 43400 UPM Serdang Malaysia

3. A&R House (BCL) Ltd Purn House Farm, Bleadon, Weston‐s‐Mare SomersetBS24 0QEUK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14762

Reference29 articles.

1. Bio-processing of agro-byproducts to animal feed

2. Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality

3. Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and Stability

4. Antioxidant Determinations by the Use of a Stable Free Radical

5. The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries

Cited by 16 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. Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants (Ribes nigrum L): A comprehensive review;Food Science & Nutrition;2023-08-15

2. Influence of Different Drying Methods on Anthocyanins Composition and Antioxidant Activities of Mangosteen (Garcinia mangostana L.) Pericarps and LC-MS Analysis of the Active Extract;Foods;2023-06-12

3. Solvothermal Liquefaction of Blackcurrant Pomace in the Water-Monohydroxy Alcohol Solvent System;Energies;2023-01-19

4. Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review;Journal of Food Processing and Preservation;2022-10-18

5. Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities;Food Chemistry;2022-10

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