| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540063 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Enzymatic pomace treatment had a positive effect on the production of puree-enriched cloudy apple juices. ⺠Puree-enriched cloudy apple juices were high in antioxidant phenolics. ⺠After enzymatic treatment of pomace there were increased contents of polymeric procyanidins in puree-enriched cloudy juices. ⺠The use of apple pomace as a technological alternative to mechanical press. ⺠This processing is promising for the production of new beverages or drinks as a good source of natural bioactive compounds.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jan OszmiaÅski, Aneta WojdyÅo, Joanna Kolniak,