Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study-Reference-Cited by-同舟云学术

Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study

Published:2020-12-29 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Brahmi Fatiha¹^ORCID,Merchiche Farid¹,Mokhtari Safia¹,Smail Leila¹,Guemghar‐Haddadi Hayette¹,Yalaoui‐Guellal Drifa²,Achat Sabiha¹,Fahmi Elsebai Mahmoud³⁴,Madani Khodir¹⁵,Boulekbache Lila¹

Affiliation:

1. Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria

2. Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie et Sciences de la terre Université Akli Mohand Oulhadj de Bouira Bouira Algeria

3. Department of Pharmacognosy Faculty of Pharmacy Mansoura University Mansoura Egypt

4. Department of Natural Products and Alternative Medicine Faculty of Pharmacy University of Tabuk Tabuk Kingdom of Saudi Arabia

5. Centre de Recherche en Technologie des Industries Agroalimentaires Bejaia Algeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15126

Reference66 articles.

1. Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt

2. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues