Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel

Journal of Food Processing and Preservation

Volumn 40, Issue 1, 2016, Pages 103-115

  Hernandez Carranza P ^a   Avila Sosa R ^a   Guerrero Beltran J A ^b   Navarro Cruz, A R ^a   Corona Jimenez E ^a   Ochoa Velasco, C E ^a  

^a BENEMÉRITA UNIVERSIDAD AUTÓNOMA DE PUEBLA   (Mexico)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; BYPRODUCTS; CITRUS FRUITS; EXTRACTION; FLAVONOIDS; PHENOLS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; BIOACTIVE COMPOUNDS; FERRIC REDUCING ANTIOXIDANT POWER; INDUSTRIAL EXTRACTION; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY;

FRUITS;

EID: 84958739416     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12588     Document Type: Article

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