Código QR

Apple Pomace as a Source of Valuable Phenolics: From Drying Kinetics to Optimization of Ultrasound-Assisted Extraction Using Conventional and Alternative Solvents

Industrial processing of apple to obtain products like juice or cider generates a significant amount of pomace, which represents 25–30% of the fresh fruit mass. Different technologies are needed to valorize apple pomace (AP), considering its significant amount of high-value compounds, such as fiber,...

Descrición completa

Gardado en:
Principais autores: Silviu Măntăilă, Nicoleta Balan, Ștefania Adelina Milea, Oana Viorela Nistor, Doina Georgeta Andronoiu, Gabriel Dănuț Mocanu, Gabriela Râpeanu, Nicoleta Stănciuc
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2026-03-01
Series:Antioxidants
Assuntos:
apple pomace
drying
NaDES
extraction
optimization
polyphenols
Acceso en liña:https://www.mdpi.com/2076-3921/15/4/429
Tags: Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

Títulos similares