Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2697-2707

  Ajila, C M ^a   Gassara, F ^a   Brar, Satinder Kaur ^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; Phanerochaete chrysosporium; Polyphenolic compounds; Solid state fermentation

Indexed keywords

ANTIOXIDANTS; BOTTLES; CURRICULA; ENZYMES; FERMENTERS; FLAVONOIDS; FRUITS; PLANTS (BOTANY); POLYPHENOLIC COMPOUNDS;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; APPLE POMACE; FERMENTATION TECHNIQUES; PHANEROCHAETE CHRYSOSPORIUM; SOLID-STATE FERMENTATION;

FERMENTATION;

FUNGI; MALUS X DOMESTICA; PHANEROCHAETE; PHANEROCHAETE CHRYSOSPORIUM;

EID: 84867567060     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0582-y     Document Type: Article

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