Antioxidant activity of fractions from acid hydrolysates of almond shells

Journal of Food Process Engineering

Volumn 31, Issue 6, 2008, Pages 817-832

  Moure, Andrés ^a   DomÍnguez, Herminia ^a   ParajÓ, Juan Carlos ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDS; CELLULOSE DERIVATIVES; COLLOIDS; DEGRADATION; DETOXIFICATION; DEXTRAN; EMULSIONS; ESTERS; EXTRACTION; GELATION; HYDROLYSIS; ION EXCHANGE; LIGNIN; LIQUID SUGAR; PHENOLS; SHELLS (STRUCTURES); SOLVENT EXTRACTION; SOLVENTS; SUGAR (SUCROSE); SUGARS; SULFUR DETERMINATION; WATER POLLUTION; XYLOSE;

A CARBONS; ACID HYDROLYSES; ALMOND SHELLS; ANTI-OXIDANTS; ANTIOXIDANT ACTIVITIES; CRUDE EXTRACTS; ETHYL ACETATES; FISH OILS; INTEGRAL PROCESSES; LIQUID STREAMS; MONOMERIC SUGARS; PHENOLIC CONTENTS; PHENOLICS; PRODUCT FRACTIONS; REDUCING CAPACITIES; REDUCING POWERS; SCAVENGING ACTIVITIES; SCAVENGING CAPACITIES; SEPHADEX; SEPHADEX GELS; SOLID FRACTIONS; SOLUBLE FRACTIONS; SUGAR DEGRADATIONS; SYNTHETIC ANTIOXIDANTS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES; WATER EMULSIONS;

SULFURIC ACID;

ANTIOXIDANTS; CELLULOSE; DEGRADATION; ESTERS; FRACTIONS; HYDROLYSIS; ION EXCHANGE; LIGNINS; PHENOLIC ACIDS; SOLVENTS; SULFURIC ACID; XYLOSE;

PRUNUS DULCIS;

EID: 56549111403     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00192.x     Document Type: Article

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