Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying-Reference-Cited by-同舟云学术

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Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying

Published:2012-10-19 Issue:6 Volume:93 Page:1499-1504
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yan Huitong¹,Kerr William L¹

Affiliation:

1. Department of Food Science and Technology; University of Georgia; Athens GA 30605 USA

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5925/fullpdf

Reference35 articles.

1. Processing of apple pomace for bioactive molecules;Bhushan;Crit Rev Biotechnol,2008

2. Apple peels as a value-added food ingredient;Wolfe;J Agric Food Chem,2003

3. Intervention of phenolic compounds in plum technology. 1. Changes during drying;Raynal;J Agric Food Chem,1989

4. Dietary fibre fractions from fruit and vegetable processing waste;Nawirska;Food Chem,2005

5. New approaches in the preparation of high dietary fibre powders from fruit by-products;Larrauri;Trends Food Sci Technol,1999

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