Apple Pomace Is a Good Matrix for Phytochemical Retention-Reference-Cited by-同舟云学术

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Apple Pomace Is a Good Matrix for Phytochemical Retention

Published:2012-05-25 Issue:22 Volume:60 Page:5660-5666
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lavelli Vera¹,Kerr William²

Affiliation:

1. DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy

2. Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, Georgia 30602, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3010993

Reference33 articles.

1. Flavonoid intake and risk of chronic diseases

2. Apple Pectin and a Polyphenol-Rich Apple Concentrate Are More Effective Together Than Separately on Cecal Fermentations and Plasma Lipids in Rats

3. Chemical Composition of Natural and Polyphenol-free Apple Pomace and the Effect of This Dietary Ingredient on Intestinal Fermentation and Serum Lipid Parameters in Rats

4. Dietary fibre fractions from fruit and vegetable processing waste

5. Polyphenolic Apple Extracts: Effects of Raw Material and Production Method on Antioxidant Effectiveness and Reduction of DNA Damage in Caco-2 Cells

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1. Chemical Composition, Antioxidant Activity and Cytocompatibility of Polyphenolic Compounds Extracted from Food Industry Apple Waste: Potential in Biomedical Application;Molecules;2023-01-09

2. Three-dimensional porous hydrogel based on hyperbranched polyethyleneimine functionalized apple pomace derived cellulose for efficient removal of methyl orange;Chemical Engineering Journal;2023-01

3. Polysaccharides from apple pomace exhibit anti-fatigue activity through increasing glycogen content;Journal of Food Science and Technology;2022-11-19

4. Evaluation of digestibility differences for apple polyphenolics using in vitro elderly and adult digestion models;Food Chemistry;2022-10

5. Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures;Food Chemistry: X;2022-10

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