Solid-state fermentation of apple pomace using Phanerocheate chrysosporium - Liberation and extraction of phenolic antioxidants

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1071-1080

  Ajila, C M ^a   Brar, S K ^a   Verma, M ^b   Tyagi, R D ^a   Valero J R ^a  

^a CENTRE EAU TERRE ENVIRONNEMENT   (Canada)

^b Institut de recherche et de developpement en agroenvironnement   (Canada)

Author keywords

Antioxidants; Apple pomace; Phanerocheate chrysosporium; Phenolic compounds; Solid state fermentation

Indexed keywords

ANTIOXIDANTS; APPLE POMACE; PHANEROCHEATE CHRYSOSPORIUM; PHENOLIC COMPOUNDS; SOLID-STATE FERMENTATION;

ACETONE; FRUITS; PHENOLS; PLANTS (BOTANY); SOAPS (DETERGENTS); SOLVENT EXTRACTION;

FERMENTATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETONE; ANTIOXIDANT; NUTRACEUTICAL; POLYPHENOL DERIVATIVE; POLYSORBATE 20;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; EXTRACTION; IC 50; PHANEROCHEATE CHRYSOSPORIUM; POLYPORALES; SOLID STATE FERMENTATION; TEMPERATURE;

CHRYSOSPORIUM; MALUS X DOMESTICA;

EID: 78751574243     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.129     Document Type: Article

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