Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel-Reference-Cited by-同舟云学术

Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel

Published:2015-10-07 Issue:1 Volume:40 Page:103-115
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Hernández-Carranza P.¹,Ávila-Sosa R.²,Guerrero-Beltrán J.A.³,Navarro-Cruz A.R.²,Corona-Jiménez E.¹,Ochoa-Velasco C.E.²

Affiliation:

1. Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, 14 Sur y Av. San Claudio; Ciudad Universitaria; Col. San Manuel 72420 Puebla Puebla México

2. Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas; Benemérita Universidad Autónoma de Puebla; 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel Puebla Puebla 72420 México

3. Departamento de Ingeniería Química, Alimentos y Ambiental; Universidad de las Américas Puebla; Calle Ex Hacienda s/n; Santa Catarina Mártir; Cholula Puebla 72810 México

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12588/fullpdf

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