Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology
2. Nanchang University
3. Nanchang 330047
4. People's Republic of China
5. JiangXi Institute of Analysis and Test
6. Nanchang 330029
Abstract
Our results indicated that the phenolic composition is essential for the antioxidant activity of “antioxidant dietary fiber (ADF)”.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01423B
Reference45 articles.
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2. Infrared, Convective, and Sequential Infrared and Convective Drying of Wine Grape Pomace
3. Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects
4. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers
5. Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient
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