Apple Products (Apple Juice and Cider) and By-Products (Apple Pomace): Bioactive Compounds and Biological Properties
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-38663-3_214
Reference135 articles.
1. Perussello CA, Zhang Z, Marzocchella A, Tiwari BK (2017) Valorization of apple pomace by extraction of valuable compounds: valorization of apple pomace… . Compr Rev Food Sci Food Saf 16:776–796. https://doi.org/10.1111/1541-4337.12290
2. Oyenihi AB, Belay ZA, Mditshwa A, Caleb OJ (2022) “An apple a day keeps the doctor away”: the potentials of apple bioactive constituents for chronic disease prevention. J Food Sci 87:2291–2309. https://doi.org/10.1111/1750-3841.16155
3. Tsoupras A, Moran D, Lordan R, Zabetakis I (2023) Functional properties of the fermented alcoholic beverages. In: Functional foods and their implications for health promotion. Elsevier, London, pp 319–339
4. Karantonis HC, Tsoupras A, Moran D, Zabetakis I, Nasopoulou C (2023) Olive, apple, and grape pomaces with antioxidant and anti-inflammatory bioactivities for functional foods. In: Functional foods and their implications for health promotion. Elsevier, London, pp 131–159
5. Barreira JCM, Arraibi AA, Ferreira ICFR (2019) Bioactive and functional compounds in apple pomace from juice and cider manufacturing: potential use in dermal formulations. Trends Food Sci Technol 90:76–87. https://doi.org/10.1016/j.tifs.2019.05.014
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