The batch adsorption of the epigallocatechin gallate onto apple pomace

Food Chemistry

Volumn 160, Issue , 2014, Pages 260-265

  Wu, Liangyu ^a,b   Melton, Laurence D ^b,c   Sanguansri, Luz ^b   Augustin, Mary Ann ^b  

^a FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

^b CSIRO   (Australia)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Adsorption; Apple pomace; Epigallocatechin 3 gallate; Isotherm; Polyphenol

Indexed keywords

ADSORPTION; ISOTHERMS; PHYSISORPTION;

ADSORPTION CHARACTERISTIC; APPLE POMACE; EPIGALLOCATECHIN GALLATE; EPIGALLOCATECHIN-3-GALLATE; GIBBS FREE ENERGY CHANGES; INCREASING TEMPERATURES; ISOTHERMAL ADSORPTION; POLYPHENOLS;

FRUITS;

CATECHIN; CHLOROGENIC ACID; EPICATECHIN; EPIGALLOCATECHIN GALLATE; PARA COUMARIC ACID; PROCYANIDIN;

ADSORPTION; APPLE; APPLE POMACE; AQUEOUS SOLUTION; ARTICLE; FUNCTIONAL FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOISTURE; NONHUMAN; TEMPERATURE; ANALOGS AND DERIVATIVES; CHEMISTRY; FRUIT; MALUS; THERMODYNAMICS;

CATECHIN; FRUIT; MALUS; THERMODYNAMICS;

EID: 84899032940     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.098     Document Type: Article

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