Berry pomace - A review of processing and chemical analysis of its polyphenols

International Journal of Food Science and Technology

Volumn 51, Issue 6, 2016, Pages 1305-1318

  Struck, Susanne ^a   Plaza, Merichel ^b   Turner, Charlotta ^b   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Antioxidant activity; Berries; Chemical composition; Dietary fibre; Functional properties; Polyphenols; Processing effects

Indexed keywords

EXTRACTION; FRUITS; PROCESSING;

ANTI-OXIDANT ACTIVITIES; BERRIES; CHEMICAL COMPOSITIONS; DIETARY FIBRE; FUNCTIONAL PROPERTIES; POLYPHENOLS; PROCESSING EFFECTS;

CHEMICAL ANALYSIS;

EID: 84963614697     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13112     Document Type: Review

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