Apple pomace as a potential ingredient for the development of new functional foods

International Journal of Food Science and Technology

Volumn 49, Issue 7, 2014, Pages 1743-1750

  Reis, Sofia F ^a   Rai, Dilip K ^b   Abu Ghannam, Nissreen ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Antioxidants; Apple pomace; Baking; Dietary fibre; Extrusion; LC ESI MS

Indexed keywords

ANTIOXIDANTS; EXTRUSION; FRUITS; PHENOLS;

ANTIOXIDANT CAPACITY; APPLE POMACE; BAKING; DIETARY FIBRE; DPPH RADICAL SCAVENGING ACTIVITIES; FERRIC REDUCING ANTIOXIDANT POWER; LC-ESI/MS; PROXIMATE COMPOSITIONS;

BAKERIES;

MALUS X DOMESTICA;

EID: 84927573933     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12477     Document Type: Article

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