Multivariate analysis of structural and functional properties of fibres from apple pomace using different extraction methods
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2661-8974
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
-
Multivariate analysis of structural and functional properties of fibres from apple pomace using different extraction methods ; volume:5 ; number:1 ; day:3 ; month:2 ; year:2023 ; pages:1-11 ; date:12.2023
Food production, processing and nutrition ; 5, Heft 1 (3.2.2023), 1-11, 12.2023
- Creator
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Fidriyanto, Rusli
Singh, Brij Pal
Manju, K. M.
Widyastuti, Yantyati
Goel, Gunjan
- Contributor
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SpringerLink (Online service)
- DOI
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10.1186/s43014-022-00119-8
- URN
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urn:nbn:de:101:1-2023031908595310432915
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:57 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Fidriyanto, Rusli
- Singh, Brij Pal
- Manju, K. M.
- Widyastuti, Yantyati
- Goel, Gunjan
- SpringerLink (Online service)
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Enzymatic Hydrolysis and Fermentation of Apple Pomace
Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation
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Apple pomace as an alternative substrate for butanol production
Microwave-assisted extraction of pectin from grape pomace
Production of 5-hydroxymethylfurfural from apple pomace in deep eutectic solvent
Kinetic modelling of the solid–liquid extraction process of polyphenolic compounds from apple pomace: influence of solvent composition and temperature
Role of apple pomace in the formulation of a novel healthy mayonnaise
Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace
Optimal extraction and technological revalorisation of bioactive polyphenols from grape pomace
Comparative study of polyphenol extraction using physical techniques and water as a solvent: a sustainable approach for the valorization of apple pomace
Enzyme‐Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica)
Enzymatic Hydrolysis and Fermentation of Apple Pomace
Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation
Apple Pomace as Potential Source of Natural Active Compounds
Apple pomace as an alternative substrate for butanol production
Microwave-assisted extraction of pectin from grape pomace
Production of 5-hydroxymethylfurfural from apple pomace in deep eutectic solvent
Kinetic modelling of the solid–liquid extraction process of polyphenolic compounds from apple pomace: influence of solvent composition and temperature
Role of apple pomace in the formulation of a novel healthy mayonnaise
Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace
Optimal extraction and technological revalorisation of bioactive polyphenols from grape pomace