| Título: | Bioaccessibility of phenolic compounds in different fruit pomaces |
| Autores: | ARCIA, PATRICIA, Autor ; CURUTCHET, ANA, Autor ; COZZANO, SONIA , Autor ; QUILES, AMPARO, Autor ; HERNANDO, ISABEL, Autor |
| Tipo de documento: | documento electrónico |
| Editorial: | Latitud - Fundación LATU, 2019 |
| ISBN/ISSN/DL: | 69328 |
| Dimensiones: | 1 p. |
| Nota general: | Presentado en: International Conference on Food Digestion (6ta: 2-4 Abril 2019: Granada-España) |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | The fraction of residues that remains after juice processing ranges from approximately 15% for grapes to 50% for citrus. The high amount of phytochemicals make this kind of pomace beneficial to human nutrition. Agroindustrial by-products may contain significant amounts of antioxidants associated with the fiber matrix. Physiological properties of dietary fiber and phenolic compounds make these a promising food ingredient useful in enhancing the bioactive properties of products. |
| Creative Commons : | CC BY-NC-ND |
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