| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543048 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Apple pomace was both air-dried at 40 °C and vacuum-dried at 60 °C. ⺠Phytochemical contents were studied as a function of water activity (9 months, 30 °C). ⺠Stability rankings were defined for apple phytochemicals. ⺠Phloridzin was demonstrated as not being the preferential target for degradation reactions. ⺠Apple pomace could be exploited for the development of foods with antidiabetic potential.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
V. Lavelli, S. Corti,