Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal

LWT

Volumn 65, Issue , 2016, Pages 228-236

  Leyva Corral, Julieta ^a   Quintero Ramos, Armando ^a   Camacho Dávila, Alejandro ^a   de Jesús Zazueta Morales, José ^b   Aguilar Palazuelos, Ernesto ^b   Ruiz Gutiérrez, Martha G ^a   Meléndez Pizarro, Carmen O ^a   de Jesús Ruiz Anchondo, Teresita ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

Author keywords

Antioxidants; Apple pomace; Cereal; Extrusion; Oat; Polyphenols

Indexed keywords

ANTIOXIDANTS; CEREAL PRODUCTS; EXTRUSION; FRUITS; MIXTURES; MOISTURE; MOISTURE DETERMINATION; STARCH;

ANTI-OXIDANT ACTIVITIES; APPLE POMACE; CEREAL; DIFFERENT MOISTURE CONTENTS; EXTRUSION TEMPERATURES; POLYPHENOLS; SINGLE SCREW EXTRUDER; TOTAL PHENOLIC CONTENT;

POLYPHENOLIC COMPOUNDS;

EID: 84951984986     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.073     Document Type: Article

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