Copertina

Apple pomace from eleven cultivars: an approach to identify sources of bioactive compounds

Fuente: Redalyc

Salvato in:

Dettagli Bibliografici
Autore principale:	Mariana Fátima Sato
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Universidade Estadual de Maringá 2010
Soggetti:	Agrociencias dietary fiber inverted sugar Dried apple pomace antioxidant capacity total phenolic compound
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Chemical and instrumental characterization of pectin from dried pomace of eleven apple cultivars
di: Mariana de Fátima Sato
Pubblicazione: (2011)

Bioactive compounds identification and physicochemical characterization from Nopalea cochenillifera (L.) Salm-Dyck cladodes flour
di: Héctor Enrique Fabela-Illescas
Pubblicazione: (2022)

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model
di: Gustavo VELDERRAIN-RODRÍGUEZ
Pubblicazione: (2016)

Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil
di: Luciana Ercoli
Pubblicazione: (2017)

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)
di: Thalita Riquelme AUGUSTO
Pubblicazione: (2014)

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch
di: Kassia Kiss Firmino Dourado COSTA
Pubblicazione: (2017)

Potential of colored sweet potato genotypes as source of bioactive compounds
di: Letícia Silva Pereira Basílio
Pubblicazione: (2020)

Phenolic compounds and antioxidant activity of blueberry cultivars grown in Brazil
di: Eliseu RODRIGUES
Pubblicazione: (2011)

Chemical quality parameters and bioactive compound content of Brazilian berries
di: Daniela Mota SEGANTINI
Pubblicazione: (2015)

Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues
di: Renata Araújo Milanez de Sena ANDRADE
Pubblicazione: (2015)

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
di: Eldina Castro SOUSA
Pubblicazione: (2014)

Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps3
di: Lizziane Cynara VISSOTTO
Pubblicazione: (2013)

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components
di: Ritva Ann-Mari REPO-CARRASCO-VALENCIA
Pubblicazione: (2011)

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
di: Narciza Maria de Oliveira ARCANJO
Pubblicazione: (2017)

Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology
di: Hui-Zhen LI
Pubblicazione: (2016)

Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.)
di: Dorivaldo da Silva RAUPP
Pubblicazione: (2011)

Antioxidants in yacon products and effect of long term storage
di: Alejandra CASTRO
Pubblicazione: (2012)

Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes
di: Inci CERIT
Pubblicazione: (2017)

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
di: Guofang XIE
Pubblicazione: (2016)

SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS
di: J. Mauricio Peñarrieta
Pubblicazione: (2007)

Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction
di: Sylvia Carolina ALCÁZAR-ALAY
Pubblicazione: (2017)

Characterization of pseudo-fruits of Hovenia dulcis T. at different maturation stages and drying methods
di: Georgia Ane Raquel Sehn
Pubblicazione: (2021)

Phenolic Compounds and antioxidant activity in extracts of four Oregano species
di: Bernarda Nohemy Rivas Pérez
Pubblicazione: (2017)

Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae)
di: Rosa Iris Godínez-Santillán
Pubblicazione: (2019)

Antioxidant compounds in hawthorn fruits (Crataegus spp.) of Mexico
di: Rosario García-Mateos
Pubblicazione: (2013)

Application and sensory evaluation of a hydroalcoholic extract of nasturtium (Tropaeolum majus L.) in a beverage from tropical fruits and vegetables
di: Camila Andrea Avila-Ortiz
Pubblicazione: (2023)

Antioxidant activity and physicochemical analysis of passion fruit (Passiflora glandulosa Cav.) pulp native to Cariri region
di: Abelardo Barbosa Moreira Lima-Neto
Pubblicazione: (2017)

In vitro evaluation of antioxidant activity of methanolic extracts obtained from seaweeds endemic to the coast of Ceará, Brazil
di: Rebeca Larangeira de Lima
Pubblicazione: (2016)

Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels
di: Manuela de Souza Brito Siqueira
Pubblicazione: (2018)

OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES
di: Melícia Cintia GALDEANO
Pubblicazione: (2006)

Antioxidant capacity and fatty acid composition of different parts of Adenocarpus complicatus (Fabaceae) from Turkey
di: Adnan Berber
Pubblicazione: (2014)

Protective role of Syzygium cumini leaf extracts against paraquat-induced oxidative stress in superoxide-dismutase-deficient Saccharomyces cerevisiae strains
di: Jefferson de Jesus Soares
Pubblicazione: (2019)

Postharvest behavior and lycopene content of tomatoes at different harvest times
di: Denise Candido Gonçalves
Pubblicazione: (2020)

Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna
di: Débora Melo RIBEIRO
Pubblicazione: (2014)

Characterization and evaluation of stability of bioactive compounds in fruit smoothies
di: Sílvia Cristina Sobottka Rolim de MOURA
Pubblicazione: (2017)

Variation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperature
di: Jian XIONG
Pubblicazione: (2017)

Induction of effective microorganisms (EM) in the fermenting mass of cacao ( Theobroma cacao L.) and their impact on physicochemical and antioxidant characteristics
di: Frank Intriago Flor
Pubblicazione: (2024)

Effect of plant-growth regulators, adjuvants and artificial pollination on the fixation and quality of Annona squamosa L cultivars’ fruit
di: Pollyana Cardoso Chagas
Pubblicazione: (2023)

Dataset supporting: Tomato pomace valorisation through polar extract recovery: process optimisation, characterisation and bioactivity evaluation
di: Navajas Preciado, Bruno, et al.
Pubblicazione: (2026)

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil
di: Neuza Mariko Aymoto HASSIMOTTO
Pubblicazione: (2008)