Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads
نویسندگان
چکیده
منابع مشابه
Apple Pomace as Potential Source of Natural Active Compounds.
Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds. High fruit consumption is associated with beneficial health effects, and therefore, apple pomace and its constituents raise therapeutic interest. The present work reviews (i) the chemical constituents of apple pomace, (ii)...
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Several ancient apple varieties and a wild apple variety grown in Croatia were analysed for the polyphenol content and compared to two varieties grown in USA. In the flesh, flavanols, dihydrochalcones and phenolic acids (24 to 137, 23 to 109, 3 to 238 mg kg 1 of fresh weight (FW), respectively) were found. Peel contained flavanols, dihydrochalcones, phenolic acids, flavonols and anthocyanins (6...
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Soybean enriched rice based gluten free breads were designed incorporating a structuring agent (hydroxypropylmethylcellulose HPMC) and a processing aid (transglutaminase TG). At dough level the effect of increasing amounts of soybean protein isolate (SPI), HPMC and water was studied in the Mixolab. Mixing and thermal characteristics showed the significant effect induced by water, soybean protei...
متن کاملChemical composition and starch digestibility of different gluten-free breads.
The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-fre...
متن کاملWater at room temperature as a solvent for the extraction of apple pomace phenolic compounds.
A fractionation method was used to extract phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained contained high amounts of phenolic compounds with high antioxidant capacity. However, the second and third extractions of the same residue still extracted consi...
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ژورنال
عنوان ژورنال: Antioxidants
سال: 2021
ISSN: 2076-3921
DOI: 10.3390/antiox10050807