A new process for the combined recovery of pectin and phenolic compounds from apple pomace

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 1, 2003, Pages 99-107

  Schieber, Andreas ^a   Hilt, Petra ^a   Endreß, Hans Ulrich ^b   Rentschler, Christine ^b   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b Herbstreith and Fox KG   (Germany)

Author keywords

Adsorption; Apple pomace; Flavonoids; Pectin; Phenolic acids

Indexed keywords

ANTIOXIDANT; CHLOROGENIC ACID; DIVINYLBENZENE; INORGANIC ACID; METHANOL; PECTIN; PHENOL DERIVATIVE; PHLORIZIN; QUERCETIN DERIVATIVE; STYRENE;

ADSORPTION; APPLE JUICE; CONTROLLED STUDY; DECOLORIZATION; ELUTION; EXTRACTION; FOOD COMPOSITION; FOOD PROCESSING; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY; MOLECULAR STABILITY; POLYMERIZATION; REVIEW;

MALUS X DOMESTICA;

EID: 0037333586     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00087-5     Document Type: Article

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