Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products

Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products

Apple is one of the most consumed fruits worldwide and has recognized nutritional properties. Besides being consumed fresh, it is the raw material for several food products, whose production chain generates a considerable amount of by-products that currently have an underestimated use. These by-prod...

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Bibliographic Details
Main Authors: Laise C. da Silva, Juliane Viganó, Leonardo M. de Souza Mesquita, Arthur L. Baião Dias, Mariana C. de Souza, Vitor L. Sanches, Jaisa O. Chaves, Rodrigo S. Pizani, Leticia S. Contieri, Mauricio A. Rostagno
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Food Chemistry: X
Subjects:
Apple pomace
Malus sp.
Phenolics compounds
Bioactive compounds
Conventional extraction
Non-conventional extraction
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157521000213

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http://www.sciencedirect.com/science/article/pii/S2590157521000213

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