Functional components of grape pomace: their composition, biological properties and potential applications-Reference-Cited by-同舟云学术

Functional components of grape pomace: their composition, biological properties and potential applications

Published:2012-10-01 Issue:2 Volume:48 Page:221-237
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yu Jianmei¹,Ahmedna Mohamed²

Affiliation:

1. Department of Family and Consumer Sciences; North Carolina A&T State University; 1601 East Market Street; Greensboro; NC; 27411; USA

2. Centre for Excellence in Post-Harvest Technologies; North Carolina A&T State University, 500 Laureate Way, Suite 4222, North Carolina Research Campus, Kannapolis; NC; 28081; USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03197.x/fullpdf

Reference186 articles.

1. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef;Ahn;Journal of Food Science,2002

2. Effects of plant extracts on microbial growth, colour change, and lipid oxidation in cooked beef;Ahn;Food Microbiology,2007

3. Effects of several levels of extracted tannin from grape pomace on intestinal digestibility of soybean meal;Alipour;Livestock Science,2010

4. Procyanidins from grape pomace are suitable inhibitors of human endothelial NADPH oxidase;Álvarez;Journal of Cell Biochemistry,2012

5. Health benefits of dietary fiber;Anderson;Nutrition Review,2009

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