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

Reference45 articles.

1. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis);Anagnostopoulou;Food Chem.,2006

2. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chem.,2006

3. Uses and properties of citrus flavonoids;Benavente-García;J. Agric. Food Chem.,1997

4. Antioxidant activity and phenolic composition of citrus peel and seed extracts;Bocco;J. Agric. Food Chem.,1998

5. Byproducts of citrus fruits;Braddock;Food Technol.,1995

Cited by 86 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. Influence of extraction techniques on biologically enriched raw soursop fruit and comparative evaluation by response surface methodology and artificial neural network;Food and Humanity;2024-05

2. Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review;Bioresources and Bioprocessing;2024-01-18

3. Developing active chitosan-based edible film for extending the shelf life of guacamole;Frontiers in Sustainable Food Systems;2023-09-20

4. Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk;Foods;2023-09-09

5. Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study;Foods;2023-08-15