Extrusion of apple pomace increases antioxidant activity upon in vitro digestion-Reference-Cited by-同舟云学术

Extrusion of apple pomace increases antioxidant activity upon in vitro digestion

Published:2019 Issue:2 Volume:10 Page:951-963
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Guo¹²³⁴⁵,Ying Danyang⁵⁶⁷^ORCID,Guo Baoyan⁸⁹³⁴,Cheng Li Jiang⁵⁶⁷,May Bruce¹⁰¹¹⁷,Bird Tony¹⁰¹¹⁷,Sanguansri Luz⁵⁶⁷,Cao Yong¹²³⁴^ORCID,Augustin MaryAnn⁵⁶⁷^ORCID

Affiliation:

1. College of Food Science

2. South China Agricultural University

3. Guangzhou

4. China

5. CSIRO Agriculture and Food

6. Werribee

7. Australia

8. Guangzhou Guangjian Quality Testing and Research Institute Co.

9. Ltd

10. CSIRO Health & Biosecurity

11. Adelaide

Abstract

Apple pomace, a by-product of juice production, is a high-fibre, high-polyphenol functional food ingredient.

Funder

China Scholarship Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO01083H

Reference74 articles.

1. Valorization of Apple Pomace by Extraction of Valuable Compounds

2. Apple Pomace: A Versatile Substrate for Biotechnological Applications

3. Optimization of Extraction of Apple Pomace Phenolics with Water by Response Surface Methodology

4. Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds

5. Biohydrogen production by co-fermentation of crude glycerol and apple pomace hydrolysate using co-culture of Enterobacter aerogenes and Clostridium butyricum

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