Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Henríquez, Carolina ^a,b   Speisky, Hernán ^a   Chiffelle, Italo ^a   Valenzuela, Tania ^a   Araya, Manuel ^c   Simpson, Ricardo ^d   Almonacid, Sergio ^d  

^a UNIVERSITY OF CHILE   (Chile)

^b Centro Regional de Estudios en Alimentos Saludables Valparaiso   (Chile)

^c UNIVERSIDAD VIÑA DEL MAR   (Chile)

^d DEPARTAMENTO DE FÍSICA   (Chile)

Author keywords

Apple peel; Dietary fiber; Drum dryer; Ingredient; Phenolic compounds

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CATECHOL OXIDASE; ENZYME INHIBITOR; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; TRACE ELEMENT; VEGETABLE PROTEIN; WATER;

APPLE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; DIETARY FIBER; DRUG ANTAGONISM; ECONOMICS; FOOD HANDLING; FOOD INDUSTRY; FRUIT; HEAT; INDUSTRIAL WASTE; INSTRUMENTATION; METABOLISM; METHODOLOGY; PH; PHYSICAL CHEMISTRY; SOLUBILITY; TIME;

ANTIOXIDANTS; ASCORBIC ACID; CATECHOL OXIDASE; DIETARY FIBER; ENZYME INHIBITORS; FLAVONOIDS; FOOD HANDLING; FOOD, FORTIFIED; FOOD-PROCESSING INDUSTRY; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; INDUSTRIAL WASTE; MALUS; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; SOLUBILITY; TIME FACTORS; TRACE ELEMENTS; WATER;

MALUS X DOMESTICA;

EID: 77955797744     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01700.x     Document Type: Article

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