Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace

Innovative Food Science and Emerging Technologies

Volumn 35, Issue , 2016, Pages 29-35

  Lohani, Umesh C ^a   Muthukumarappan, K ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Apple pomace; Pulsed electric field; Scanning electron microscopy; Sorghum flour; Total phenolic content

Indexed keywords

AGENTS; ANTIOXIDANTS; ASCORBIC ACID; FRUITS; SCANNING ELECTRON MICROSCOPY;

ANTI-OXIDANT ACTIVITIES; APPLE POMACE; PULSED ELECTRIC FIELD; SORGHUM FLOUR; TOTAL PHENOLIC CONTENT;

ELECTRIC FIELDS;

EID: 84964076397     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.03.012     Document Type: Article

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