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Optimization of Antioxidant Compounds Extraction from Fruit By‐Products: Apple Pomace, Orange and Banana Peel

Journal of food processing and preservation, 2016-02, Vol.40 (1), p.103-115

2016

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A Potential Application of Mango (Mangifera indica L. cv Manila) Peel Powder to Increase the Total Phenolic Compounds and Antioxidant Capacity of Edible Films and Coatings

Food and bioprocess technology, 2019-09, Vol.12 (9), p.1584-1592

2019

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Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage

Postharvest biology and technology, 2018-01, Vol.135, p.19-26

2018

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Bioactive Edible Films Based on LAB-Fermented Whey Solution and Potato Starch: Characterization and Storage Behavior

Food and bioprocess technology, 2023-12, Vol.16 (12), p.3045-3056

2023

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Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect

Journal of food engineering, 2018-04, Vol.223, p.255-261

2018

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Use of microbial models to evaluate the effect of UV-C light and trans-cinnamaldehyde on the native microbial load of grapefruit (Citrus × paradisi) juice

International journal of food microbiology, 2018-10, Vol.282, p.35-41

2018

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UV-C light-activated gallic acid and ultrasound: A novel approach for reducing enteropathogens inoculated in lettuce (Lactuca sativa L.)

Food control, 2024-11, Vol.165, p.110673, Article 110673

2024

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Microencapsulation of walnut, peanut and pecan oils by spray drying

Food Structure, 2017-04, Vol.12, p.26-32

2017

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Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach

Journal of food engineering, 2020-10, Vol.282, p.110003, Article 110003

2020

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Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Czech Journal of Food Sciences, 2017-01, Vol.35 (5), p.456-465

2017

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Enhancing gallic acid antimicrobial activity against Escherichia coli by ultraviolet-C light irradiation

Innovative food science & emerging technologies, 2023-06, Vol.86, p.103378, Article 103378

2023

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A reactor engineering approach to describe bacterial inactivation during continuous UV-C light processing

Innovative food science & emerging technologies, 2021-12, Vol.74, p.102853, Article 102853

2021

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Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders

Applied Food Research, 2024-12, Vol.4 (2), p.100472, Article 100472

2024

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Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel: Optimization of Bioactive Compounds from By-Product

Journal of food processing and preservation, 2016-02, Vol.40 (1), p.103-115

2016

Volltextzugriff (PDF)

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Optimization of Antioxidant Compounds Extraction from Fruit By‐Products: Apple Pomace, Orange and Banana Peel

A Potential Application of Mango (Mangifera indica L. cv Manila) Peel Powder to Increase the Total Phenolic Compounds and Antioxidant Capacity of Edible Films and Coatings

Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage

Bioactive Edible Films Based on LAB-Fermented Whey Solution and Potato Starch: Characterization and Storage Behavior

Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect

Use of microbial models to evaluate the effect of UV-C light and trans-cinnamaldehyde on the native microbial load of grapefruit (Citrus × paradisi) juice

UV-C light-activated gallic acid and ultrasound: A novel approach for reducing enteropathogens inoculated in lettuce (Lactuca sativa L.)

Microencapsulation of walnut, peanut and pecan oils by spray drying

Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Enhancing gallic acid antimicrobial activity against Escherichia coli by ultraviolet-C light irradiation

A reactor engineering approach to describe bacterial inactivation during continuous UV-C light processing

Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders

Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel: Optimization of Bioactive Compounds from By-Product

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