Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T ≤ 55 °C), grinding (300 µm)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, indiv...

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Bibliografske podrobnosti

Principais autores:	Stanislava Gorjanović, Darko Micić, Ferenc Pastor, Tomislav Tosti, Ana Kalušević, Slavica Ristić, Snežana Zlatanović
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2020-05-01
Serija:	Antioxidants
Teme:	apple pomace antioxidant activity dehydration dietary fibres diabetes gluten-free flour
Online dostop:	https://www.mdpi.com/2076-3921/9/5/413
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