Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials – A Review
Author:
Affiliation:
1. Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey;
2. Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey;
3. Ege University, Food Engineering Department, Bornova, İzmir, Turkey
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1496901
Reference95 articles.
1. Extraction of Total Phenolics of Sour Cherry Pomace by High Pressure Solvent and Subcritical Fluid and Determination of the Antioxidant Activities of the Extracts
2. Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec
3. Effects of sour cherry juice on blood glucose and some cardiovascular risk factors improvements in diabetic women
4. Evaluation of Systemic and Dermal Toxicity and Dermal Photoprotection by Sour Cherry Kernels
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